Executive Chef

The Executive Chef oversees multiple kitchen outlets, ensuring consistency and high-quality food experiences for guests and VIPs. The ideal candidate has a culinary degree, 4+ years of industry experience, and experience in a multi-outlet operation facility.

Responsibilities:

• Set and enforce operational standards across multiple kitchen outlets
• Support the executive chef and sous chefs in operations and team development
• Ensure food and workplace safety in all food service areas
• Train staff on safety protocols, health inspection guidelines, and work planning materials
• Oversee hiring, disciplinary actions, and team management
• Coordinate new outlet openings and ongoing operations
• Meet cost per head targets and manage budgets
• Support team development, retention, and overall well-being

Basic Qualifications:

• High school diploma or equivalent
• Culinary degree and 4+ years of industry experience or 6+ years of experience
• 2+ years of experience in a multi-outlet operation facility
• Experience with kitchen renovations and construction
• Ability to lift 25 lbs and stand for 8 hours a day
• ServSafe certification or equivalent
• Valid driver's license and food manager's certification

Preferred Skills and Experience:

• Culinary degree
• Microsoft Office proficiency
• Corporate environment experience
• High-volume or batch cooking experience
• Leadership experience with 20+ team members
• Advanced kitchen equipment knowledge
• Excellent communication skills

Compensation and Benefits:

The salary range is $100,000 - $165,000 USD. The total rewards package includes equity, comprehensive medical, vision, and dental coverage, 401(k) retirement plan, disability insurance, life insurance, and other perks.