We are seeking a talented and driven Working Executive Chef to lead our culinary team with hands-on leadership, exceptional culinary skills, and attention to detail that reflects the high standards of our historic establishment.

Position Summary:
The Working Executive Chef will be actively involved in all aspects of kitchen operations—from menu creation to plating, staff training, and cost management. This role requires a strong presence on the line, a deep commitment to culinary excellence, and the ability to lead by example in a fast-paced, high-end environment.

Key Responsibilities:

Menu Development & Culinary Leadership

• Create and execute seasonal and à la carte menus that reflect creativity, quality, and authenticity.
• Ensure each dish meets the highest standards for taste, presentation, and consistency.
• Stay current with culinary trends while preserving the traditional elements of the restaurant's cuisine.

Hands-On Kitchen Operations

• Actively work the line during service, demonstrating expert technique and precision.
• Lead plating and final presentation of dishes, ensuring perfection before service.
• Maintain open communication with FOH to coordinate smooth service and guest satisfaction.

Training & Team Management

• Train, mentor, and supervise line cooks and kitchen staff.
• Foster a culture of discipline, respect, and continuous learning.
• Conduct regular training on cooking techniques, recipes, and kitchen procedures.

Kitchen Management & Organization

• Order ingredients, manage inventory, and ensure accurate stock levels.
• Maintain a detailed spreadsheet tracking all kitchen expenses, including food costs and supplies.
• Create and update order forms for vendors to streamline purchasing and delivery accuracy.
• Build and manage weekly staff schedules to ensure coverage while controlling labor costs.
• Ensure all kitchen equipment is in good working condition and maintained regularly.
• Keep the kitchen clean, organized, and compliant with all health and safety standards.

Qualifications:

• Minimum 5 years of experience in a fine dining kitchen, including at least 3 years in a leadership role.
• Proficiency in both classical and modern culinary techniques.
• Strong leadership, organizational, and communication skills.
• Demonstrated ability to manage food and labor costs effectively.
• Skilled in plating, quality control, and maintaining kitchen standards under pressure.
• Food safety certification (e.g., ServSafe) strongly preferred.