Executive Chef

Job Summary

You are the food architect behind the Boujie Mana culinary experience. You oversee all aspects of food creation and execution, including menu development, planning, consistency, and quality control. This includes curating the ingredients, tools, and systems required to execute a thoughtful, well-balanced menu.

Your role is central to creating operational stability while delivering a consistently high-quality guest experience. From flavor and presentation to flow and timing, your leadership directly shapes the overall dining experience.

You will lead and support the back-of-house team, fostering a collaborative, accountable environment with a strong pride in craft. Presentation and execution should consistently reflect Boujie Mana’s standards, with the shared goal of giving guests the space to enjoy great food, connection, and community.

We are seeking a culinary leader who genuinely loves the work, brings care and intention to the kitchen, and thrives as part of a team. Ownership will be hands-on and present, providing support, resources, and encouragement as we build a strong culinary brand and a restaurant guests trust and return to.

Culture, Values & Guest Experience

• Promote and operate in alignment with Boujie Mana’s hospitality philosophy, delivering memorable service, thoughtfully designed dishes, and uncompromising quality in every guest interaction.
• Ensure a consistently exceptional culinary experience by upholding high standards of flavor, presentation, portioning, timing, and execution across all menu items, supporting meaningful connection and Boujie Mana’s culinary reputation.
• Plan, develop, price, and refine menu items with a balance of creativity and profitability; analyze performance, popularity, and margins; adjust offerings seasonally; and ensure alignment with Boujie Mana’s brand, operational capacity, and guest expectations. Experience with charcuterie and aged meats is required.
• Create, document, and enforce standardized recipes, portion sizes, cooking methods, plating guidelines, and quality standards; establish clear kitchen systems and procedures that ensure consistent execution and a reliable guest experience regardless of volume or staffing.

Stewardship, Inventory & Reporting

• Own all food, beverage, and kitchen supply ordering; maintain par levels; manage inventory counts, rotation, variance, and waste; oversee vendor relationships; and reconcile invoices, discrepancies, credits, and monthly close with accounting.
• Control food and labor costs within budget by monitoring weekly performance, adjusting staffing to demand, reducing waste and overproduction, and reporting on food cost, labor, inventory, catering performance, and overall kitchen health with clear action plans.
• Recruit, hire, train, and schedule back-of-house staff to meet operational needs; build and adjust schedules based on forecasted demand while balancing service coverage, labor efficiency, and team wellbeing.
• Lead onboarding, training, and ongoing development for all back-of-house team members; create SOPs and training materials; provide coaching and performance feedback; and develop future kitchen leaders while fostering accountability and excellence.
• Partner closely with front-of-house leadership through regular communication and staff meetings; provide menu education, tastings, and updates to ensure alignment, preparedness, and consistent execution across teams.

Cross-Functional Collaboration & Brand Support

• Works closely with marketing team to ensure a cohesive guest experience. This includes planning and supporting VIP tastings, special events, promotions, seasonal menu changes, and collaborative planning to ensure alignment across all departments.
• Oversee planning and execution of catering and on-campus events for up to 300 guests. Manage prep, staffing, timing, and quality control for all events, especially during peak and holiday seasons, ensuring the same standards of excellence as daily restaurant operations.
• Maintain expert knowledge and oversight of all kitchen and service equipment, including the pizza oven, fryers, combi-oven, aged meat lockers, coffee systems, and…