Executive Chef

The Executive Chef supervises and coordinates culinary production in our high-volume, open kitchen environment. This role reports to the Corporate Chef, and manages kitchen staff to ensure consistent quality and operational excellence.

Key Responsibilities

• Supervise and coordinate all food preparation activities across kitchen and storage areas
• Participate in menu planning and actively manage daily food production
• Train and work alongside culinary team to maintain quality, efficiency, and safety standards
• Lead and develop kitchen staff to ensure consistent performance
• Assist with scheduling and administrative tasks as needed
• Manage food requisitions and portion control 
• Communicate menu changes, specials, and inventory levels to front-of-house team
• Perform other responsibilities as required to support kitchen operations

Qualifications

• 6+ years of professional kitchen experience with at least 4 years in a supervisory or management role
• Strong communication and leadership abilities
• Excellent knife skills and technical proficiency with kitchen tools
• Comfortable with computer systems and kitchen management software
• Culinary degree or formal culinary training preferred

Requirements

• Flexible availability including evenings, weekends, and holidays
• Ability to lift up to 50 pounds and maintain mobility for 8+ hour shifts
• Experience working with commercial kitchen equipment including mixers, ovens, and specialized tools

Compensation & Benefits

• Competitive annual salary based on experience
• Medical, dental, and vision insurance
• Paid time off and parental leave
• 401k with employer matching
• Performance-based bonus program
• Complimentary daily meals
• Employee discounts and professional development opportunities