Compensation
$75,000–$85,000 annually, based on experience
Position Overview
We are seeking an experienced and driven Executive Chef to lead kitchen operations in a high-volume, hospitality-focused environment. This role is responsible for overseeing culinary execution, team leadership, food quality, sanitation standards, cost controls, and day-to-day kitchen performance.
The ideal candidate is hands-on, organized, calm under pressure, and passionate about developing teams while delivering consistent, high-quality food and hospitality experiences.
Key Responsibilities
- Lead and manage all back-of-house culinary operations
- Hire, train, coach, and develop kitchen staff
- Maintain high standards for food quality, consistency, and presentation
- Oversee scheduling, labor management, and staffing levels
- Manage food cost, inventory, ordering, pars, and vendor relationships
- Ensure compliance with health, sanitation, and safety standards
- Create and maintain prep systems, recipes, and operational procedures
- Collaborate with ownership and management on menu development and operational improvements
- Maintain a clean, organized, and efficient kitchen environment
- Drive accountability, teamwork, and a positive kitchen culture
Interested candidates should submit a resume along with a brief introduction outlining their experience and leadership style.
