Job Details

Executive Chef—Chef-Driven Restaurant Concept

We are seeking an Executive Chef to lead a high-level, chef-driven kitchen within a respected restaurant group known for upscale American cuisine, scratch cooking, and a polished yet approachable dining experience. This opportunity maysupport a new restaurant opening or an existing location and offers the chance to step into a culture built on strong culinary standards, consistency, and execution.

Executive Chef Benefits

• Competitive base salary
• Medical, dental, and vision insurance options
• Paid time off / vacation
• Growth and advancement opportunities within a growing restaurant group
• Supportive leadership team that values collaboration and culinary excellence

Executive Chef Responsibilities

• Lead, mentor, and inspire the culinary team, fostering a culture of excellence, accountability, and creativity
• Oversee all kitchen operations, including food quality, consistency, presentation, and execution
• Create, develop, and evolve menus that reflect the restaurant's vision while balancing creativity and profitability
• Partner closely with the general manager and leadership team to drive overall restaurant success
• Manage food and labor costs, inventory, ordering, and vendor relationships to ensure financial performance
• Ensure compliance with all food safety, sanitation, and health regulations
• Recruit, train, and develop kitchen talent, building strong succession plans
• Establish and maintain high standards for prep, execution, cleanliness, and organization
• Participate in strategic planning, openings, and growth initiatives as the company expands
• Lead by example—present, engaged, and passionate about food and people

Executive Chef Requirements

• 3+ years of experience as an Executive Chef in a chef-driven, high-quality restaurant concept
• Strong culinary foundation with a passion for fresh, thoughtfully prepared food
• Demonstrated ability to lead and develop high-performing kitchen teams
• Solid understanding of food cost control, labor management, and kitchen financials
• Experience collaborating with front-of-house leadership and ownership
• High standards for quality, consistency, and guest experience
• Excellent organizational, communication, and leadership skills
• Hands-on leadership style with presence, confidence, and humility
• Flexibility to work evenings, weekends, and holidays as required

JOB ID: 174496 #post Jason Weaver