Executive Chef Manager

We are seeking a polished, professional Executive Chef to lead the culinary vision of a high-volume, upscale, scratch-made restaurant. This is a leadership role for someone who operates with an owner’s mentality — balancing creativity and excellence in execution with disciplined financial stewardship and team development.

Position Overview

The Executive Chef is responsible for all back-of-house operations, culinary execution, team leadership, and financial performance of the kitchen. This individual must bring strong business acumen, a deep understanding of P&L management, and the ability to build and mentor a high-performing culinary team.

Key Responsibilities

Culinary Leadership & Standards

• Oversee all food preparation, execution, and presentation to ensure consistent excellence.
• Lead menu development aligned with seasonal availability, brand standards, and profitability goals.
• Maintain uncompromising standards for quality, cleanliness, and organization.
• Ensure all recipes, prep guides, and procedures are documented and followed.

Financial & Operational Acumen

• Fully manage and understand the kitchen P&L, including cost of goods, labor, and controllables.
• Maintain food cost and labor targets while protecting guest experience.
• Drive purchasing strategies, vendor negotiations, and inventory controls.
• Forecast sales and staffing needs based on trends and seasonality.
• Identify opportunities to improve profitability without sacrificing quality.

Leadership & Team Development

• Recruit, train, and mentor a strong culinary leadership team.
• Build a culture of accountability, professionalism, and pride.
• Develop sous chefs and key leaders through coaching and performance management.
• Foster strong communication and partnership with the front-of-house leadership team.
• Lead by example with integrity, composure, and positive energy.

Compliance & Safety

• Maintain ServSafe Manager certification.
• Ensure full compliance with local health department standards.
• Enforce safe food handling, sanitation, and kitchen safety procedures.

Qualifications

• Minimum 3+ years of experience as an Executive Chef in a high-volume upscale restaurant ($4M+ annual revenue).
• Proven experience leading scratch kitchens with strong attention to detail.
• Demonstrated expertise in P&L management and financial performance.
• ServSafe Certified Manager (required).
• Strong leadership presence with the ability to inspire, mentor, and develop talent.
• Polished, professional demeanor with excellent communication skills.
• High level of organization and execution in fast-paced environments.

The Ideal Candidate

• Thinks like an owner and acts with long-term vision.
• Understands that great restaurants are built on both numbers and people.
• Takes pride in developing others and building strong teams.
• Balances creativity with profitability and operational discipline.

This is an opportunity to lead an established, high-performing kitchen while driving continued growth and excellence in an upscale dining environment.