Executive Chef/Kitchen Manager
Iconic Venue – Charlottesville, VA
Are you a culinary leader with a passion for scratch kitchens and casual dining? We are seeking an experienced Executive Chef/Kitchen Manager to oversee the kitchen operations of a renowned venue in Charlottesville, VA. This is a unique opportunity for a skilled professional with a background in casual-themed, corporate, or franchised full-service restaurants to take the reins and drive culinary excellence.
About the Role
The Executive Chef/Kitchen Manager will lead a high-performing back-of-house (BOH) team, including 2-3 Sous Chefs and a dedicated crew of 20-30 kitchen staff, in delivering exceptional dining experiences. Reporting directly to senior management, this role is responsible for all kitchen operations, including food cost management, labor oversight, and sanitation compliance.
Highlights

• Base salary of $72,000, plus performance-based bonus opportunities

• Comprehensive benefits package

• Full accountability for BOH operations in a fast-paced, dynamic environment

• Oversee and manage all kitchen operations, maintaining the highest standards of food quality and consistency.

• Lead, mentor, and develop a BOH team of up to 30 staff, fostering a cohesive and motivated kitchen crew.

• Create and maintain efficient staffing schedules, ensuring labor costs align with budget goals.

• Monitor inventory levels, food usage, and purchasing to achieve optimal food cost percentages.

• Uphold strict adherence to sanitation guidelines, health regulations, and safety protocols.

• Collaborate with leadership on menu development and operational strategies.

• Proven experience as an Executive Chef or Kitchen Manager in a casual-themed, corporate, or franchised full-service brand.

• Expertise in managing high-volume kitchen operations, with teams of 20+ employees.

• Demonstrated success in controlling food costs and labor efficiencies within set financial parameters.

• Strong knowledge of scratch kitchen preparation and culinary fundamentals.

• Effective leadership and communication skills, with an ability to inspire team excellence.

• Commitment to maintaining rigorous sanitation and food safety standards.