Executive Chef

Reports To:  Director of Operations , Vice President of People and Culture,  Ownership (overall)

Supervises: CDC, Sous Chefs, Production Managers, Jr. Sous Chefs, and Hourly Kitchen Teams

Purpose: The Executive Chef (EC) provides Back of House leadership at the restaurant level. The EC is a steward of culinary excellence, dedicated to upholding the high standards of hospitality, creativity, and consistency. Inspired by the philosophies of industry leaders, this role champions innovation, teamwork, and an uncompromising commitment to quality. The EC manages the Back of House (BOH) team alongside Front of House (FOH) to ensure the consistent execution of our standards, systems, and procedures. This includes providing all guests with an exceptional dining experience in a safe and clean environment. Additionally, the EC is a culture-builder, fostering a positive, respectful, and professional work environment for all employees while exemplifying the values of the company. 

What You Do:

Culinary Excellence

• Ensure consistent adherence to quality standards, operating systems/procedures, and sanitation and safety regulations/requirements.
• Master all aspects of food production, including recipe adherence, food quality, storage, and equipment maintenance.
• Actively monitor food execution and coach BOH team members to maintain recipe accuracy, preparation techniques, and plating standards.
• Conduct food reviews and provide constructive feedback to the entire culinary team to ensure continuous improvement.
• Collaborate with the Operations Team to create and execute new menu item development and provide detailed recipe documentation at the restaurant level.
• Coordinate new menu item station assignments and oversee training for seamless implementation.
• Lead BOH and FOH alignment to ensure an exceptional guest experience, including occasional direct guest interactions for feedback.

Leadership & Team Development

• Serve as a role model, actively influencing the behavior of others to foster a safe and healthy work environment.
• Train and develop BOH team members, cultivating a culture of mentorship to support the organization’s talent pipeline.
• Ensure the BOH team is properly staffed for all shifts, following approved staffing templates.
• Actively promote inclusivity, respect, and professionalism in the workplace, ensuring a positive work culture.
• Assist in recruiting, onboarding, and training new hires, following all required guidelines and schedules.
• Identify and develop emerging talent, building future leaders within the culinary team.

Operations Management

• Conduct month-end inventory with accuracy and work to achieve budgeted goals for each accounting period.
• Monitor daily operations for unnecessary waste and food handling issues, leading corrective actions as needed.
• Manage housekeeping systems and ongoing repair/maintenance programs to uphold the cleanliness and functionality of BOH facilities. 
• Ensure compliance with security procedures to protect team members, guests, and company assets.
• Support new restaurant openings as needed, bringing culinary philosophy to new markets.

Sustainability & Innovation

• Incorporate sustainable sourcing and waste management practices into BOH operations, ensuring alignment with our commitment to eco-conscious dining.
• Champion innovation by balancing traditional methods with new culinary techniques to enhance menu offerings and guest experiences.

Who You Are:

• Experience: Minimum 6 years of direct kitchen management/executive chef experience. Culinary school background is a plus.
• Skills: High-level organizational skills, multi-tasking capabilities, and the ability to manage workloads with minimal direction.
• Leadership: Proven track record of building and leading high-performing teams in a fast-paced, high-pressure environment.
• Technical Mastery: Extensive knowledge of global culinary techniques, with the ability to blend tradition with innovation.
• Passion for Hospitality: Embody a commitment to providing an exceptional guest experience and mentoring the team to deliver it.
• Adaptability: Ability to thrive in changing priorities and maintain composure in high-stakes environments.
• Languages: Ability to communicate effectively in English. Spanish fluency is a plus.
• Dependable & Motivated: Reliable, with high attention to detail and follow-through.

Physical Requirements

• Able to work 10-hour plus shifts.
• Able to stand, sit, or walk for extended periods of time.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, steam, and heat.
• Able to work in confined spaces.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations, as well as distinguish product taste, texture, temperature, and presentation.