Executive Chef

We’re seeking a seasoned Executive Chef to lead kitchen operations, champion culinary excellence, and uphold operational standards. This strategic leader brings creativity, discipline, and mentorship to the back-of-house while balancing culinary innovation with financial responsibility. This is a hands-on role for someone passionate about great food, people development, and delivering results. The ideal candidate is an inspirational leader who thrives in a high-volume, scratch kitchen environment and is aligned with our values, purpose, and mission.

Key Responsibilities

• Oversee all kitchen operations to ensure food quality, consistency, and cost control
• Set and implement culinary vision, driving high standards in execution and innovation
• Lead, coach, and hold Sous Chefs and BOH teams accountable for training, productivity, and service excellence
• Monitor and manage food, supply, and linen costs; maintain targets in alignment with P&L goals
• Build a strong talent pipeline by identifying, developing, and promoting 2–3 high-potential team members annually
• Participate in weekly manager meetings to align on strategy, operations, and team performance
• Assign clear daily, weekly, and monthly goals to kitchen leadership and BOH teams
• Ensure staff adhere to uniform, grooming, and hospitality standards; foster a professional and welcoming kitchen culture
• Maintain all kitchen equipment and ensure operational readiness through consistent inspections
• Collaborate with FOH leadership on BOH schedules, labor targets, and service coordination
• Contribute to long- and short-term culinary and business strategies, including menu planning and pricing initiatives
• Champion continuous learning through educational programs such as the Manager in Training Program, workshops, and weekly one-on-ones

Qualifications

• 3–5 years of Executive Chef experience in an upscale, high-volume kitchen
• Spanish Cuisine experience (preferred)
• Excellent leadership skills with proven kitchen and people management success
• Ability to quickly identify and resolve operational issues under pressure
• Strong financial acumen with knowledge of food cost, labor management, and P&L accountability
• Skilled in recipe execution, culinary innovation, and team development
• Proficiency with restaurant software systems and inventory tools
• Up-to-date on culinary trends, techniques, and best practices
• Culinary degree or related certificate (preferred)
• Ability to pass a background check and drug screening upon offer

Benefits

• Paid vacation, sick, and personal days
• Medical, Dental, Vision, Life, AD&D, Cancer, Critical Illness, Hospital Confinement, Short-Term Disability, and Long-Term Disability insurance
• Dining discounts across all restaurant locations within our group