Executive Chef

UMMO is seeking a talented Executive Chef to lead our kitchen.

Rooted in the spirit of Italian cuisine, UMMO blends creativity and craftsmanship in every dish.

We’re looking for a leader who upholds our values of excellence, harmony, and respect while driving consistency, inspiration, and teamwork.

We offer a full suite of benefits, including partially subsidized medical insurance, commuter benefits, dining discounts and vested paid time off!



Experience and Qualifications

• Minimum of 5 years of experience in a fast-paced, full-service restaurant environment.
  
  
• At least 2 years in an Executive Chef or senior kitchen leadership role.
  
  
• Strong background in COGS control and financial management, with a proven ability to develop and implement strategies that enhance profitability.
  
  
• Demonstrated problem-solving skills and a proactive approach to improving culinary operations and overall restaurant performance.
  
  
• Flexible availability required, including evenings, weekends, and holidays; scheduling subject to approval by the Culinary Director.

• Must be capable of regularly lifting up to 50 pounds.

• Ensure all restaurant policies and procedures are upheld, including recruitment, hiring, onboarding, performance reviews, progressive discipline, and proper employee documentation.
  
  
• Communicate effectively and professionally with guests, staff, vendors, and management teams.
  
  
• Develop and manage back-of-house schedules, posting them at least two weeks in advance, while maintaining proper labor levels and approving payroll daily and biweekly.
  
  
• Monitor financial performance on a daily basis, including food cost tracking and expense control; collaborate with the General Manager to manage comps, labor, and revenue. Participate in monthly financial reviews and communicate insights and solutions to leadership.
  
  
• Partner closely with Events, Marketing & Branding, Purchasing, and Front-of-House teams to support the restaurant’s overall success and financial health.
  
  
• Maintain strict food quality standards and hold vendors accountable for product consistency and accuracy.
  
  
• Oversee administrative and operational tasks, including opening and closing procedures, kitchen maintenance, supply ordering, uniform inventory, and updating recipe databases.
  
  
• Lead and coordinate training initiatives for both front- and back-of-house staff, ensuring materials are current and that all team members receive proper coaching and development opportunities.
  
  
• Provide ongoing support and mentorship for hourly employees and be prepared to step into any FOH role as needed.