The Role
This is a hands-on Executive Chef role where the chef truly owns the kitchen, menu direction, line execution, team performance, food cost, and the guest plate. The chef is on the pass during service and works closely with the GM to keep the culinary standard elevated; the chef must be comfortable presenting, driving ideas, and delivering consistently excellent results.
Concept & Guest Experience
A luxury Italian/coastal Mediterranean dining experience with a refined but welcoming, modern feel. Guests enjoy indoor dining with contemporary design and an expansive patio with a view. The operation runs dinner Tuesday–Sunday, a strong brunch program, plus private dining and on-site events.
Core Responsibilities
Build and execute a seasonal Italian, Mediterranean menu (including house-made pasta, seafood, grill items, vegetables, and brunch), run service by taste/expedite/correct in the moment, maintain inspection-ready standards, and lead the team through hiring, training, scheduling, and consistent execution. The chef is accountable for food cost, purchasing, inventory, vendor relationships, waste control, and payroll management. The chef also supports private dining and events without compromising the à la carte kitchen, and partners with the sommelier to enhance/refresh the wine program (including interest in wine dinners).
Must-Haves
3+ years in an upscale, chef-driven Italian or coastal Mediterranean setting as an Executive Chef, Chef de Cuisine, or Senior Sous Chef; proven ability to run Fri/Sat turns, brunch, and private dining without quality slipping; a real track record they can discuss for food cost, ordering, and labor; hands-on pasta/seafood/grill competence; calm, consistent leadership with low turnover and a strong training mindset. Strong local presence
