Position Summary The Executive Chef is responsible for the culinary leadership, food quality, team development, cost management, and overall kitchen performance of Black Tap at The Star. The Executive Chef owns food quality, COGS, culinary labor, inventory, sanitation, training, and consistent execution of Black Tap recipes and standards. Given the restaurant's location within a major sports and entertainment destination, the Executive Chef must be experienced in anticipating and successfully executing significant fluctuations in volume surrounding sporting events, concerts, conventions, and other large ticketed events. The Executive Chef and General Manager operate as partners. When the General Manager is not present, the Executive Chef assumes full responsibility for the entire restaurant, including both FOH and BOH operations. Key ResponsibilitiesCulinary Operations & Quality

• Lead daily culinary operations and ensure consistent execution of Black Tap recipes, specifications, portions, and presentation.
• Maintain Black Tap's culinary identity, quality standards, and expected "wow" factor .
• Ensure proper prep levels, station readiness, food quality, and ticket times.
• Conduct regular line checks and quality-control inspections.
• Maintain exceptional kitchen cleanliness, organization, sanitation, and equipment standards.
• Ensure compliance with food safety, health department, safety, and company requirements. Financial Performance
• Own food cost and achieve established COGS and culinary labor goals.
• Manage purchasing, inventory, receiving, product usage, yields, portion control, and waste.
• Forecast product and labor needs based on anticipated sales.
• Identify opportunities to improve kitchen efficiency and profitability.
• Partner with the General Manager on budgeting, forecasting, and overall restaurant financial performance. Event-Driven & High-Volume Operations
• Monitor event calendars and plan culinary operations around major events.
• Forecast staffing, prep, pars, product, and inventory based on event schedules and historical performance.
• Successfully execute significant pre-event and post-event surges in guest volume.
• Maintain ticket times, food quality, consistency, sanitation, and cost controls during extreme-volume periods.
• Adjust kitchen deployment and production in real time as business levels change.
• Review event performance and improve preparation and execution for future events. Team Leadership
• Recruit, hire, train, coach, and develop Sous Chefs, Kitchen Managers, supervisors, and hourly culinary employees.
• Maintain appropriate staffing levels and develop future culinary leaders.
• Build a kitchen culture centered around accountability, teamwork, cleanliness, urgency, consistency, and respect.
• Conduct performance coaching, recognition, and corrective action when necessary. Full Restaurant Responsibility
• Partner with the General Manager to operate the restaurant as one team and one business .
• When the General Manager is absent, serve as the senior leader responsible for the entire restaurant , including FOH and BOH operations.
• Maintain oversight of guest experience, service, staffing, food and beverage execution, cleanliness, safety, and facility standards.
• Address guest, employee, operational, and facility issues regardless of department.
• Make timely decisions to protect the guest experience, team, brand, sales, and profitability.
• Ensure there is never a gap in leadership or accountability because another senior leader is unavailable. Opening Responsibilities As part of the opening leadership team for Black Tap at The Star, the Executive Chef will:
• Recruit, train, and develop the opening BOH team.
• Establish kitchen systems, prep procedures, pars, ordering, receiving, and inventory controls.
• Ensure equipment and kitchen areas are fully operational and opening-ready.
• Conduct recipe training, tastings, mock services, and opening rehearsals.
• Partner with the General Manager and Reach Hospitality leadership throughout the opening process. Qualifications
• 3-5+ years of culinary leadership experience, preferably as an Executive Chef or senior culinary leader.
• Experience managing a high-volume, full-service restaurant kitchen.
• Experience operating near a major sports or entertainment venue and managing event-driven volume is strongly preferred.
• Strong understanding of food cost, culinary labor, inventory, purchasing, sanitation, and kitchen financials.
• Proven ability to recruit, develop, and retain strong culinary teams.
• Restaurant opening experience is strongly preferred.
• Ability and willingness to step beyond the kitchen and take ownership of the entire restaurant when necessary.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work nights, weekends, holidays, and major event dates based on business needs. Physical Demands
• Ability to work approximately 50-55 hours per week , including nights, weekends, holidays, and major event dates as business needs require.
• Ability to stand and move for extended periods and push, pull, and lift up to 50 lbs.
• Ability to safely work around hot, cold, and potentially hazardous restaurant equipment and operate standard office equipment.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Pay:

$75,000.00 - $85,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person