The Executive Chef is the senior culinary leader responsible for setting the vision, standards, and execution of the restaurant’s food program. This role is ideal for an experienced culinary leader who thrives on excellence, discipline, team development, and long-term growth within a growing restaurant group while delivering a consistently exceptional fine-dining experience.

Job Summary:

Under the guidance of the Vice President of Culinary, the Executive Chef is responsible for setting and maintaining the highest standards of culinary excellence across all food offerings. This role oversees the quality, consistency, and presentation of all menu items while maintaining strict control of cost of goods sold (COGS) and operational efficiency.

In partnership with restaurant leadership, the Executive Chef contributes to menu development, seasonal features, and ongoing culinary innovation while leading, training, and developing back-of-house teams to ensure company standards, recipes, and procedures are executed with precision at every level.

Key Responsibilities:

Culinary Execution & Quality Standards

• Maintain strict quality control over all food preparation, ensuring dishes consistently meet established standards, vision, and timing
• Demonstrate a thorough understanding of the restaurant’s culinary concept, operational structure, and service philosophy
• Ensure consistency in execution, presentation, and pacing across all menu items and service periods
• Support menu development, seasonal features, and culinary innovation in alignment with brand

Leadership, Training & Team Development

• Lead the hiring, onboarding, and training of kitchen staff to ensure proper execution of all menu items and techniques
• Identify skill gaps and training needs, and conduct ongoing training and development for all back-of-house positions
• Partner closely with Sous Chefs and kitchen leadership to uphold execution, accountability, and performance standards
• Coordinate and lead the kitchen team during service, providing hands-on support to any station as needed to ensure smooth execution
• Foster a professional, disciplined, and collaborative kitchen culture

Operational, Inventory and Cost Control

• Ensure all food, station, and event preparation is completed accurately and on schedule prior to service or special events
• Oversee the efficient and responsible use of ingredients, products, and kitchen equipment to minimize waste and maximize quality
• Maintain oversight of inventory, ordering, and product rotation to support cost control and operational efficiency
• Ensure proper use, care, and maintenance of kitchen equipment

Food Safety, Sanitation & Kitchen Organization

• Enforce hygiene, sanitation, and food safety protocols to the highest standards in compliance with all health regulations
• Maintain a clean, organized, and safe kitchen environment at all times

Qualifications

• Culinary degree preferred; high school diploma or equivalent required
• Four (4) years of management experience, preferably within an upscale, fine-dining, or lifestyle hospitality environment
• Proven ability to perform effectively in a high-pressure, fast-paced kitchen environment\Professional, approachable, and positive leadership demeanor
• Strong knowledge of contemporary Italian cuisine and techniques, including pasta, pizza, and breadmaking, preferred
• Strong multitasking abilities with exceptional attention to detail and execution standards
• Proficient in Microsoft Office Suite, Word, Excel, PowerPoint
• Experience using restaurant technology including KDS, online ordering, and inventory management systems
• Excellent verbal and written communication skills in English; bilingual English/Spanish preferred
• Ability to build and maintain positive, productive working relationships across departments
• Availability to work flexible schedules, evenings, weekends, and holidays

 Physical Abilities:

• Ability to move, lift, carry, push, pull, and place objects weighing up to 45 pounds without assistance
• Ability to perform tasks requiring standing, walking, repetitive motions, bending, climbing, and manual dexterity
• Ability to stand, sit, or walk for extended periods or entire work shifts
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Ability to safely use, operate, and maintain all required kitchen tools and equipment

The Executive Chef is the senior culinary leader responsible for setting the vision, standards, and execution of the restaurant’s food program. This role is ideal for an experienced culinary leader who thrives on excellence, discipline, team development, and long-term growth within a growing restaurant group while delivering a consistently exceptional fine-dining experience.

Job Summary:

Under the guidance of the Vice President of Culinary, the Executive Chef is responsible for setting and maintaining the highest standards of culinary excellence across all food offerings. This role oversees the quality, consistency, and presentation of all menu items while maintaining strict control of cost of goods sold (COGS) and operational efficiency.

In partnership with restaurant leadership, the Executive Chef contributes to menu development, seasonal features, and ongoing culinary innovation while leading, training, and developing back-of-house teams to ensure company standards, recipes, and procedures are executed with precision at every level.

Key Responsibilities:

Culinary Execution & Quality Standards

• Maintain strict quality control over all food preparation, ensuring dishes consistently meet established standards, vision, and timing
• Demonstrate a thorough understanding of the restaurant’s culinary concept, operational structure, and service philosophy
• Ensure consistency in execution, presentation, and pacing across all menu items and service periods
• Support menu development, seasonal features, and culinary innovation in alignment with brand

Leadership, Training & Team Development

• Lead the hiring, onboarding, and training of kitchen staff to ensure proper execution of all menu items and techniques
• Identify skill gaps and training needs, and conduct ongoing training and development for all back-of-house positions
• Partner closely with Sous Chefs and kitchen leadership to uphold execution, accountability, and performance standards
• Coordinate and lead the kitchen team during service, providing hands-on support to any station as needed to ensure smooth execution
• Foster a professional, disciplined, and collaborative kitchen culture

Operational, Inventory and Cost Control

• Ensure all food, station, and event preparation is completed accurately and on schedule prior to service or special events
• Oversee the efficient and responsible use of ingredients, products, and kitchen equipment to minimize waste and maximize quality
• Maintain oversight of inventory, ordering, and product rotation to support cost control and operational efficiency
• Ensure proper use, care, and maintenance of kitchen equipment

Food Safety, Sanitation & Kitchen Organization

• Enforce hygiene, sanitation, and food safety protocols to the highest standards in compliance with all health regulations
• Maintain a clean, organized, and safe kitchen environment at all times

Qualifications

• Culinary degree preferred; high school diploma or equivalent required
• Four (4) years of management experience, preferably within an upscale, fine-dining, or lifestyle hospitality environment
• Proven ability to perform effectively in a high-pressure, fast-paced kitchen environment\Professional, approachable, and positive leadership demeanor
• Strong knowledge of contemporary Italian cuisine and techniques, including pasta, pizza, and breadmaking, preferred
• Strong multitasking abilities with exceptional attention to detail and execution standards
• Proficient in Microsoft Office Suite, Word, Excel, PowerPoint
• Experience using restaurant technology including KDS, online ordering, and inventory management systems
• Excellent verbal and written communication skills in English; bilingual English/Spanish preferred
• Ability to build and maintain positive, productive working relationships across departments
• Availability to work flexible schedules, evenings, weekends, and holidays

 Physical Abilities:

• Ability to move, lift, carry, push, pull, and place objects weighing up to 45 pounds without assistance
• Ability to perform tasks requiring standing, walking, repetitive motions, bending, climbing, and manual dexterity
• Ability to stand, sit, or walk for extended periods or entire work shifts
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Ability to safely use, operate, and maintain all required kitchen tools and equipment