Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Executive Chef - Minimum 2 years experience!
Job
The Froggy Dog
Avon, NC (In Person)
$70,000 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
66
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Executive Chef - The Froggy Dog (Outer Banks, NC) High-Volume Kitchen | Chef's Table | Monthly Wine Dinners | Creative Leadership The Froggy Dog is a long-established, high-volume restaurant on North Carolina's Outer Banks, evolving from a 1970s hot dog stand into a 200-seat, full-service operation known for seafood, consistency, and hospitality. Since 2019, the restaurant has evolved to offer a large scratch-made menu, monthly wine pairing dinners, chef's table experiences, and seasonal menus that highlight the flavors currently in season. We are seeking an Executive Chef with proven leadership experience and a passion for culinary excellence—someone who can operate at a high level in a fast-paced environment while delivering refined, chef-driven experiences. The ideal candidate will take creative ownership of chef's tables and wine dinners, including menu development and guest-facing experiences, to ensure a phenomenal product. Key Responsibilities Leadership & Team Development Lead, train, and mentor a high-performing BOH team Build a culture of accountability, professionalism, and consistency Develop sous chefs, and future station chefs. Culinary Direction Design and execute Chef's Table Experiences and monthly wine dinners, focusing on elevated cuisine, and a strong understanding of wine pairing. Create seasonal features and refined menu additions Maintain high-level plating, technique, and presentation standards Operations Oversee daily service in a fast-paced, 200-seat restaurant Ensure consistency, ticket times, and quality across all services Maintain strong prep, ordering, and kitchen systems Financial Performance Manage food cost, labor, and inventory Optimize profitability while maintaining product integrity Standards & Compliance Enforce sanitation, safety, and cleanliness at all times Ensure every dish meets brand and quality expectations Qualifications Required Minimum 2+ years as Executive Chef or Executive Sous Chef Experience in a high-volume, full-service restaurant Strong leadership, organizational, and communication skills Proven ability to manage food cost and kitchen systems Knowledge of Microsoft Office and other common computer programs ServSafe Food Manager's Certificate Preferred Background in fine dining or Michelin-level kitchens Experience with tasting menus, chef's tables, or wine dinners Strong foundation in technique, plating, and ingredient sourcing Strong knowledge of wine - varietals, production regions and food pairing Experience as a pastry chef Experience with seafood and coastal cuisine