Executive Chef

The Executive Chef oversees multiple outlets, fuels the workforce, and provides high-end food experiences for guests and VIPs. You will work with the executive staff to conceptualize and oversee multiple outlets and services, ensure consistency, and coordinate employee engagement activities.

Responsibilities:

• Set and enforce operational standards across multiple kitchen outlets
• Support the executive chef and sous chefs in operations, team development, and department management
• Enforce food and workplace safety
• Train staff on work planning, safety protocols, and health inspection guidelines
• Oversee hiring and disciplinary decisions for the team
• Coordinate new outlet openings, focusing on VIP experiences
• Manage cost per head targets
• Support team management, hiring, and retention

Basic Qualifications:

• High school diploma or equivalent
• Culinary degree with 4+ years of experience, or 6+ years of experience
• 2+ years of experience in a multi-outlet operation

Preferred Skills and Experience:

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

Additional Requirements:

• Kitchen or dining area renovation experience
• Ability to lift heavy items (up to 25 lbs)
• ServSafe or equivalent certification
• Ability to stand for long periods and perform physical tasks
• Flexibility to work all shifts, including weekends and holidays
• Valid driver's license and food manager's certification
• Willingness to travel occasionally

ITAR Requirements:

• U.S. citizenship or nationality, lawful permanent residence, refugee, or asylee status