Executive Chef – Modern American Concept

Celebrated, high-volume restaurant is seeking an Executive Chef to lead the kitchen and elevate its progressive American menu. The role offers ample creativity with seasonal offerings and intentional menu expansion, while working in a collaborative environment alongside strong hospitality partners. Expert financial acumen and people management skills are essential, with an emphasis on cultivating a positive kitchen culture through mentorship and development.

 

This is an incredible opportunity to be part of a renowned group!

 

Executive Chef Responsibilities:

• Refine existing concepts and innovate new menu offerings, with an eye to menu engineering
• Lead, mentor, and develop a high-performing kitchen team while fostering a positive, professional work environment
• Manage culinary administration, including ordering, inventory, scheduling, and staffing
• Proactively control food, labor, and operating costs while maintaining quality standards
• Oversee daily culinary operations across all outlets, including restaurants and events
• Ensure strict adherence to food safety, sanitation, and kitchen best practices

Executive Chef Preferred Requirements:

• 4+ years of senior culinary leadership as an Executive Chef or 5+ as a Chef de Cuisine or Executive Sous Chef at a leading busy restaurant 
• Past experience in chef driven, ingredient driven kitchens is required; Michelin or James Beard kitchens is highly preferred
• Boutique or luxury hotel experience a plus - particularly in the Forbes or Michelin Key space
• Proven ability to manage budgets, P&Ls, inventory, and cost controls
• Strong leadership presence with excellent communication and team-building skills
• Flexibility and adaptability to meet the evolving needs of the business

Compensation includes:

• Base Salary in the range of $150k-$185k
• Strong Bonus program
• Medical dental and vision insurance
• PTO
• Commuter benefits