Late Harvest Inc, the company behind Tally's and Delmonico Grill, is looking for a highly experienced and proven leader to join our team as the Executive Chef. The hired candidate will be the deciding voice on new menu items and will provide executive oversight on the labor and food cost performance.

Duties include:

Menu Development Work with the Late Harvest chefs on menu development, taking the lead as needed. Ensure that menu items are in keeping with company standards, are priced effectively, and have proper schematics in the company Drive folders. Work with the FOH leadership to judge how menu items are performing. Making changes as you see fit to improve the sales of items. Staying on top of industry trends. Using this knowledge to ensure that each Late Harvest location is offering a fresh and contemporary selection of items that will delight guests. Personnel Management Serve as the highest kitchen authority at any given Late Harvest location. Directing the Chef de Cuisine and Sous Chefs in their performance of job duties. Indirectly overseeing the line level kitchen workers at any and all Late Harvest locations. Serving as "acting chef" in the absence of the Chef De Cuisine. Identify the staffing needs of each kitchen under Late Harvest's umbrella and ensure that all Late Harvest locations are staffed appropriately. Approving new positions for the company and sitting in on chef interviews. Ensure each location has adequate training programs and materials and good, reliable training plans including ideal starting schedules and regular trainers. Budget Oversight Maintain a high level of awareness of the declining budget reports for each Late Harvest location. Train the Chef De Cuisine and Sous at each location in the use of the declining budget. Ensure they know how to input relevant data, that they are keeping up with invoices, and that they are buying products and scheduling staff according to the budget. Remaining knowledgeable about any special circumstances at the restaurants that would necessarily skew the data. Operations Management Cooking during service, as needed. Doing so to maintain awareness of the functions of each kitchen, to aid in "surge" times, and to demonstrate "line level" leadership to your team. Ensuring the maintenance manager is aware of any ongoing hardware issues. As needed, coordinate repairs and hardware replacements. Maintaining a functioning knowledge of the food ordering process for each location. Train Late Harvest's chefs on the order process. Providing oversight on budgeting and vendor relationships. Leadership Work with the senior leadership of Late Harvest to plan for growth and expansion of its properties and reach. Help the CEO and executive team identify opportunities for company growth, assist with concept, menu, and business development. Regularly attend Late Harvest meetings. Use your voice and your perspective to better the company and ensure success. At all times, embody ideal professional work conduct. Be a model Chef to your team and your co-workers. Essential Requirements Proven track record of leadership in a restaurant setting. Wide spanning knowledge of food styles and preparations. Must be living in the Rapid City area or planning to relocate by 07/01/2026. Ability to work on your feet for 9+ hours per day. Ability to lift and carry loads up to and exceeding 40 lbs. Must be currently authorized to work in the U.S. Why work with Late Harvest? We offer a competitive salary, paid leave, and a flexible schedule. We also provide a fun and dynamic work environment with an emphasis on providing great food and service.

Pay:

$70,000.00 - $80,000.00 per year

Benefits:

Paid time off

Work Location:

In person