Executive Chef

The Job

A restaurant group in this area is growing fast. They need an Executive Chef who knows how to run a kitchen and wants some room to play with food. This isn't a chain gig where you follow a script. They want someone who can bring ideas and still manage the numbers.

What You'll Actually Do

• Keep the kitchen running at a high level ; that means being organized, focused, and paying attention to every detail.
• Manage hourly staff directly: scheduling, training, and making sure standards don't slip.
• Handle hiring from start to finish ; selecting candidates, onboarding them, and managing their performance.
• Work within budget goals while teaching your team best practices for efficiency.
• Set a tone of excellence in the kitchen. You expect the best from everyone, every day.

What You Need to Bring

• At least 3 years running kitchens in upscale casual restaurants. Not fine dining necessarily, but not fast food either.
• Experience managing a location doing around $3 million in annual revenue.
• A real tenure as an Executive Chef ; not just sous chef or KM work.
• You need to communicate clearly and handle pressure without losing your cool.
• A business mindset matters here: you understand P&L beyond just food cost.
• Strong knowledge of ingredients, flavor combinations, and solid cooking technique is non negotiable.

The Pay & Benefits

Salary plus bonus potential are available. Benefits are also part of this package. Specific figures weren't shared by the client yet, so we'll talk details when you're ready to move forward.

A Note on Experience

The client is firm on that 3 year minimum as an Executive Chef in upscale casual concepts. If you've got sous chef time but haven't been the one running the show for at least three years at that level, this probably isn't the right fit right now.

How to ApplyNo third party inquiries or recruiters please.