Overview:

The Executive Chef will lead culinary operations across Voltage Project's concepts - Trinity Street kitchen and the Leaves at West Oak kitchen, setting the standard for food quality, consistency, and creativity across the group. This person must have the desire to put their name on a dining experience that is unmatched in the restaurant industry. This role is responsible for pushing boundaries with menu creation, kitchen management, and team training at both locations, working closely with leadership at each site to ensure every plate meets our standards. The Executive Chef balances creativity with operational discipline: building menus that excite guests while managing food cost, labor, and waste, and ensuring both kitchens run efficiently, safely.

Skills :

Experience Required:

5+ years minimum of experience in an upscale kitchen. 2+ years minimum in a higher level position in an upscale kitchen. Budget, inventory, waste management experience. Team Management experience. Skills Culinary Expertise and Cooking Methods Strong Leadership and Multi-Concept Team Management Menu Development and Recipe Standardization Ability to hold the team accountable with kind and direct communication Excellent Time Management and Organizational Skills Capability to Work Efficiently Under Pressure Food Safety, Sanitation, and Cleanliness Standards Inventory Management Cost of Good and Labor Control Waste Management Communication Across Locations and Teams Innovative, Creative Mindset Collaborative Mindset Kindness Hard work

Intentionality Duties & Responsibilities:

Menu Creation Constantly looking for ways to offer diverse and exceptional menus, changing and innovating regularly. Create and update menus for both Trinity Street and West Oak Kitchen, reflecting each concept. Collaborate with team, outside inspirations and experts to create menus that are intentional. Identifying unique vendor relationships, and sourcing local ingredients. Kitchen Management Responsible for culture, quality and training at both locations, working with on-site kitchen leads to ensure efficient workflow, timely service, and quality. Set and maintain consistent standards, recipes, and procedures across both kitchens. Visit and work hands-on in each kitchen regularly to maintain visibility, culture and consistency. Quality Control Ensure all dishes at both locations meet high standards of quality, taste, and presentation. Conduct regular taste tests inspecting the quality of products. Cleanliness Work with team to ensure that both kitchens remain pristine and organized. Keep equipment cleaned, polished, and maintained everyday. Holding your team accountable to these standards. Inventory Management Manage inventory, ordering, and vendor relationships to ensure consistent access to fresh, high-quality ingredients. Monitor par levels and waste at each location, adjusting ordering and production to actual demand. Team Training and Development Hire, train, and mentor kitchen teams at both locations, providing guidance on cooking techniques, safety practices, and proper equipment use. Develop kitchen leads and sous chefs capable of running strong service independently at each site. Consistently work with your team to improve, inspire and build their culinary skills. Budgeting and Cost Control Monitor kitchen expenses and food costs across both locations, reducing waste and working within budget to maximize profitability without compromising quality. Health and Safety Compliance Enforce hygiene and safety standards in both kitchens, ensuring compliance with local health regulations and conducting regular inspections. Other duties as assigned and necessary. Schedule and location assignment may vary between Trinity Street and Leaves at West Oak Kitchen, requiring regular travel between sites.