Executive Chef

The Executive Chef is responsible for all aspects of kitchen operations, including menu creation, food preparation, quality control, cost management, and leadership of the culinary staff. This role requires creativity, strong organizational skills, and the ability to maintain a professional, productive, and safe kitchen environment.

Requirements

• Minimum of 10 years' experience as an Executive Chef or senior-level Sous Chef in an upscale or fine dining environment
• Previous responsibility for restaurants with annual sales of $5 million or more is required
• ServSafe certification or equivalent preferred
• Flexible availability, including evenings, weekends, and holidays

Benefits

• Compensation based on experience
• Medical, dental, and vision insurance
• Paid Time Off
• 401(k) with company match
• Paid vacation and holidays
• Employee meals