Executive Chef

The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development, recipe creation, food preparation, kitchen leadership, staff management and development, inventory and cost controls, sanitation compliance, and delivering exceptional guest experiences. Reporting to the Food & Beverage Director, the Executive Chef promotes a positive, high-performing kitchen culture while ensuring culinary operations align with organizational goals and values.

Reports to:

Food & Beverage Director

Sous Chefs

Cooks and Pastry Cooks

Culinary Stewards

Leadership & Staff Management

Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency.

Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand.

Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives.

Maintain professional and approachable relationships with team members and guests.

Ensure all culinary staff maintain professional appearance and uniform standards.

Assign responsibilities, monitor performance, and provide ongoing coaching, mentorship, and professional development.

Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards.

Promote teamwork, engagement, and organizational core values.

Oversee daily opening, operation, and closing of culinary departments.

Manage inventory control including sourcing, purchasing, vendor relations, product rotation, pricing negotiation, and monthly inventory reporting.

Maintain food cost controls through portion management, waste reduction, and forecasting.

Ensure compliance with sanitation, health, and food safety standards at all times.

Oversee maintenance and functionality of all kitchen equipment.

Address guest feedback and concerns promptly and professionally.

Lead development of innovative, seasonal menus that reflect current culinary trends and enhance the guest experience.

Design and implement comprehensive culinary training programs.

Support departmental reporting, dashboards, and key performance indicators (KPIs).

Ensure consistent execution of high-quality culinary techniques, preparation, and presentation.

Demonstrate expertise in dry-aging techniques and related inventory management.

Interact with guests, VIPs, and special event attendees to enhance the dining experience.

Drive continuous culinary innovation and menu development.

Support additional Food & Beverage operations as needed.

Perform other duties as assigned.

Minimum of 5 years of executive-level experience in a high-end steakhouse or fine-dining environment.

Culinary degree or equivalent professional training required.

Proven success in leading teams to deliver exceptional service and guest satisfaction.

Strong leadership presence with excellent organizational and time-management skills.

Outstanding communication and interpersonal abilities.

Strategic thinker with strong operational execution.

Guest-focused with effective problem-solving skills.

Thorough understanding of food safety regulations and industry best practices.

Collaborative, hands‑on leader with a positive attitude.

Ability to obtain Serv Safe certification (employer-sponsored).

Ability to perform heavy work, including lifting up to 100 lbs.

Ability to stand and walk for extended periods.

Fast‑paced kitchen environment with elevated noise levels.

Exposure to high heat, open flames, and steam.

Dry‑aging equipment

Wood‑fired grill

Band saw

Other Tools:

Hand carts

Computer (Microsoft Office Suite)

Calculator

Copy machine

5+ years of executive-level experience as an Executive Chef in a high-end steakhouse or fine-dining environment

Proven leadership of full culinary teams (Sous Chefs, Cooks, Pastry, Stewards) including hiring, training, and performance management

Strong expertise in menu development, recipe creation, and seasonal menu planning

Hands‑on experience with dry‑aging techniques, premium steak preparation, and wood‑fired grilling

Demonstrated ability to manage food costs, inventory, vendor relationships, and labor controls

Deep knowledge of food safety, sanitation, and compliance with ability to obtain Serv Safe certification