The Executive Chef is responsible for the overall leadership, management, and success of the culinary operation. This role oversees all kitchen functions, including menu development, food quality, cost control, sanitation, team leadership, and operational execution. The Executive Chef creates memorable dining experiences through innovative cuisine, exceptional presentation, and a commitment to culinary excellence while maintaining strong financial performance.

Key Responsibilities

Culinary Leadership

• Lead and inspire the culinary team to deliver exceptional food quality and consistency.
• Develop seasonal menus that showcase fresh, high-quality ingredients and reflect regional coastal influences.
• Create daily features, special event menus, and promotional offerings.
• Maintain the highest standards of food preparation, presentation, and execution.
• Ensure recipes, portioning, and plating standards are followed consistently.

Kitchen Operations

• Oversee all back-of-house operations, including purchasing, inventory, production, and scheduling.
• Ensure efficient kitchen workflow and productivity during all service periods.
• Monitor equipment performance and coordinate maintenance needs.
• Establish and maintain standard operating procedures for all kitchen functions.
• Manage vendor relationships and negotiate purchasing opportunities when appropriate.

Financial Management

• Manage food, labor, and operating costs to meet profitability objectives.
• Analyze financial reports and key performance indicators to drive operational improvements.
• Control inventory levels and minimize waste through effective purchasing and production planning.
• Develop budgets and forecasts for culinary operations.
• Maintain accurate inventory, receiving, and cost-control procedures.

Team Development

• Recruit, hire, train, mentor, and retain a high-performing culinary team.
• Foster a positive, professional, and collaborative work environment.
• Conduct performance evaluations and provide ongoing coaching and development.
• Build leadership capabilities among sous chefs and kitchen managers.
• Promote accountability, teamwork, and continuous improvement.

Food Safety & Compliance

• Ensure compliance with all local, state, and federal health regulations.
• Maintain the highest standards of sanitation, cleanliness, and workplace safety.
• Lead food safety training initiatives and enforce proper handling procedures.
• Prepare for and successfully manage health inspections and internal audits.

Guest Experience

• Collaborate with front-of-house leadership to deliver exceptional guest experiences.
• Respond to guest feedback and implement improvements when necessary.
• Support private events, catering functions, wine dinners, and community events.
• Maintain a strong presence in the dining operation to ensure guest satisfaction.

Qualifications

• Minimum of 5 years of Executive Chef or senior culinary leadership experience in a high-volume, full-service restaurant.
• Formal culinary education preferred.
• Strong knowledge of seafood, contemporary American cuisine, menu development, and seasonal sourcing.
• Proven experience managing food and labor costs while maintaining quality standards.
• Knowledge of inventory management, procurement, and kitchen financial controls.
• Food Safety Manager Certification or ability to obtain certification.
• Strong leadership, communication, organizational, and problem-solving skills.

Core Competencies

• Culinary Creativity and Innovation
• Leadership and Team Building
• Financial Acumen
• Menu Development
• Cost Control and Profitability
• Food Safety and Sanitation
• Operational Excellence
• Guest Focus
• Strategic Planning
• Vendor and Inventory Management

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced kitchen environment with exposure to heat, noise, and varying temperatures.
• Availability to work evenings, weekends, holidays, and special events as required.

Success Measures

• Consistent delivery of high-quality food and presentation standards.
• Achievement of food cost, labor cost, and profitability goals.
• Positive guest satisfaction and review metrics.
• Strong employee retention and team development results.
• Compliance with food safety and sanitation standards.
• Successful execution of seasonal menus, special events, and culinary initiatives.