Executive Chef

We are launching an exciting new restaurant featuring a 60- indoor seats main dining room, 40-outdoor seats in our first-floor terrace and a stunning rooftop bar with 90 seats. Our goal is to deliver a dynamic dining experience that combines exceptional cuisine, creative presentation, and vibrant hospitality. We are seeking a visionary and hands-on Executive Chef who can bring this concept to life and lead our culinary team to excellence.

Position Summary:
The Executive Chef will be responsible for all aspects of kitchen operations—including menu development, food quality, team leadership, and cost control—in a high-volume environment. The ideal candidate has proven success running a busy kitchen with consistent excellence.

Key Responsibilities:

• Develop, test, and refine creative, seasonal menus for both the restaurant and rooftop bar
• Lead, train, and inspire the culinary team to uphold the highest standards of food quality, presentation, and consistency
• Oversee daily kitchen operations, ensuring smooth service during busy periods
• Manage food costs, portion control, and inventory to meet established financial goals
• Maintain strict standards of cleanliness, sanitation, and food safety (in compliance with local health regulations)
• Collaborate with front-of-house leadership to ensure seamless guest experiences
• Build relationships with local vendors, farmers, and purveyors to source top-quality ingredients
• Recruit, schedule, and mentor kitchen staff, fostering a culture of teamwork and accountability
• Ensure all kitchen equipment is maintained and working efficiently
• Develop and implement prep systems and procedures to handle high volume efficiently

Qualifications:

• Minimum 5–7 years of progressive culinary experience, including at least 2–3 years in an Executive Chef or Executive Sous Chef role
• Proven success in high-volume restaurants (200+ covers per service)
• Strong leadership and team-development skills
• Expertise in modern cooking techniques and current culinary trends
• Excellent organizational and communication skills
• Strong financial acumen with experience managing food costs and labor budgets
• ServSafe or equivalent food safety certification required

Compensation & Benefits:

• Competitive salary based on experience
• Performance-based bonuses
• Health, dental, and vision insurance
• Paid time off and dining privileges
• Opportunities for career growth within a growing hospitality group

How to Apply:
Please submit your resume to [email protected]