Executive Chef - Restaurant

Overview

Dine Amic Hospitality is seeking an Executive Chef for a new concept coming in 2026. The Executive Chef will have multi-unit experience and is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership by recruiting, training, and mentoring the culinary staff.

Responsibilities also include maintaining a safe, clean, and professional kitchen, managing food costs, conducting proper inventories, and product ordering. The Executive Chef will coach and develop the Sous Chef(s) to understand and take on these responsibilities in their absence.

• Culinary:
  Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors.
• Culinary:
  Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic.
• Culinary:
  Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets.
• Leadership and Management:
  Create the benchmark for our kitchen culture by modeling a high standard of professionalism, respectful communication, and enthusiasm for the food program.
• Leadership and Management:
  Work with management to develop insight and leadership goals for staff to encourage continuous learning and development.
• Leadership and Management:
  Identify, address, and document individual employee performance problems; discipline or terminate as necessary according to Dine Amic procedures.
• Leadership and Management:
  Schedule, conduct, and document employee performance reviews according to standard operating procedure.
• Leadership and Management:
  Identify, train, and develop key employees for growth and promotion.
• Kitchen Operations:
  Maintain mandated food cost, organize and facilitate ingredient ordering, maintain pars, minimize waste, and ensure product availability.
• Kitchen Operations:
  Maintain departmental budget expectations and assist company efforts to optimize labor and product costs.
• Kitchen Operations:
  Proactively build lasting relationships with purveyors.
• Kitchen Operations:
  Coordinate with General Manager and Corporate Chef to ensure production standards, determine specials, employee meals, and review kitchen personnel needs and issues.
• Kitchen Operations:
  Oversee the purchase and ordering of all food products and supplies for the restaurant, ensure daily product orders are placed, and track high-cost items.
• Kitchen Operations:
  Manage Sous Chefs and ensure they supervise kitchen staff and follow all procedures for line checks, cook meetings, food allergy procedures, and consistent presentations.
• Safety:
  Ensure back-of-house employees understand and adhere to sanitation and safety guidelines; coordinate proper food storage according to SOP and health guidelines.
• Safety:
  Work safely in a confined, crowded space with variable noise and temperature levels; comply with all safety and sanitation guidelines and procedures.
• Safety:
  Move safely through all areas of the restaurant, wear a hair restraint on duty, wash hands regularly, and safely use knives and tools as needed.

• Minimum 2 years of high-volume Kitchen Management experience; up to 4 years preferred.
• Proven experience creating a safe work environment with teamwork and professional development.
• Ability to identify issues and problem solve efficiently.
• Commitment to quality, accuracy, timeliness, and results.
• Ability to handle stress productively and delegate while maintaining control.
• Proficient computer skills, basic math, and ability to operate a point-of-sale system.
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.
• Minimum of 50 hours per week required.
• Holds a current SERV Safe (or equivalent) certification.

• BCBS Medical
• BCBS Dental
• Eye Med Vision
• Company-paid Short-term Disability Insurance
• Company-paid Life and AD&D Insurance
• Company-paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

Dine Amic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.