Executive Chef / Organic Culinary Visionary at Food and Thought 2

Naples, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

0.0

Posted On

21 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Innovation, Organic Sourcing, Menu Development, Financial Acumen, Team Leadership, Food Cost Management, Farm-to-Table Sourcing, Wellness Nutrition, Inventory Management, Food Safety Compliance, Strategic Planning, Vendor Management, Regenerative Agriculture, Kitchen Operations, Staff Mentoring, Operational Excellence

Industry

Retail

Description

Description We are seeking a passionate, innovative, and purpose-driven Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant. This is more than a traditional chef role—it is an opportunity to create a food philosophy that nourishes the body, mind, and soul. The Executive Chef will serve as both a culinary innovator and business leader, overseeing menu development, kitchen operations, team leadership, sourcing strategies, food cost management, and overall culinary performance while maintaining uncompromising quality standards. Essential Duties & Responsibilities Culinary Leadership & Innovation · Develop and execute a culinary vision centered on: • 100% organic ingredients • Seed oil-free cooking methods • Grass-fed, pasture-raised, and responsibly sourced proteins • Nutrient-dense, plant-forward cuisine • Longevity and wellness-focused menu design • Seasonal and regenerative agriculture practices · Design innovative menus featuring international flavors, fresh herbs, and locally sourced ingredients. · Create dishes that balance exceptional taste, nutritional integrity, and presentation. · Develop seasonal menu rotations aligned with local harvest cycles and farm availability. · Stay informed on emerging culinary, wellness, longevity, and nutrition trends. Farm-to-Table Sourcing & Sustainability · Build and maintain relationships with local farmers, ranchers, and artisan producers. · Collaborate with growers to identify seasonal opportunities and specialty products. · Champion regenerative agriculture and environmentally responsible sourcing practices. · Ensure all ingredients align with the restaurant’s organic and seed oil-free standards. · Minimize food waste through responsible purchasing, inventory management, and utilization programs. Business & Financial Leadership · Manage kitchen budgets, food costs, labor costs, purchasing, and inventory controls. · Develop pricing strategies that support profitability while maintaining ingredient quality. · Analyze financial performance and implement initiatives to improve margins. · Negotiate supplier agreements and cultivate long-term vendor partnerships. · Support overall restaurant revenue and operational goals. · Maintain accountability for kitchen performance and profitability. Team Development & Leadership · Recruit, hire, train, mentor, and develop a high-performing culinary team. · Foster a culture of accountability, collaboration, wellness, and continuous learning. · Establish performance standards and conduct regular evaluations. · Lead by example through professionalism, integrity, and servant leadership. · Manage scheduling and workforce planning. Quality & Operational Excellence · Ensure consistent execution of recipes, presentation standards, and guest experiences. · Maintain the highest standards of food safety, sanitation, and regulatory compliance. · Oversee kitchen production, preparation, inventory, and equipment management. · Partner with front-of-house leadership to deliver exceptional guest experiences. · Continuously improve kitchen systems, efficiencies, and operational workflows. Requirements Required Qualifications · Minimum of 7 years of progressive culinary leadership experience, including experience as an Executive Chef, Culinary Director, or similar senior culinary leadership role. · Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments. · Demonstrated success managing food costs, labor budgets, inventory controls, and overall kitchen profitability. · Experience sourcing ingredients directly from farms, ranches, artisan producers, and specialty vendors. · Strong leadership, coaching, communication, and team-building skills. · Proven ability to recruit, develop, mentor, and retain high-performing culinary teams. · Strong business acumen with the ability to balance culinary excellence and financial performance. · Comprehensive knowledge of food safety regulations, sanitation standards, and regulatory compliance. · Experience developing and executing seasonal menus and managing high-volume kitchen operations. · Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require. Preferred Qualifications · Culinary degree preferred; equivalent professional experience will be considered. · Certification, education, or formal training in nutrition, wellness, functional nutrition, or related fields. · Experience developing longevity-focused, plant-forward, functional, or health-conscious menus. · Familiarity with regenerative agriculture principles and sustainable sourcing practices. · Experience working closely with local farmers, ranchers, fisheries, and artisan producers. · Experience in restaurants emphasizing organic ingredients, ingredient transparency, and wellness-focused cuisine. Core Competencies · Culinary Innovation & Creativity · Organic & Sustainable Food Systems · Farm-to-Table Sourcing · Wellness & Longevity-Focused Cuisine · Menu Development & Engineering · Financial Acumen & Cost Control · Strategic Planning & Execution · Team Leadership & Development · Vendor & Producer Partnerships · Inventory & Purchasing Management · Food Safety & Regulatory Compliance · Operational Excellence · Guest Experience Excellence Success Factors The ideal candidate is: · Passionate about organic food, regenerative agriculture, and sustainable sourcing. · Committed to seed oil-free cooking and ingredient integrity. · Inspired by creating food that supports health, longevity, and exceptional guest experiences. · Creative, forward-thinking, and highly collaborative. · Equally comfortable leading culinary innovation and managing the business side of kitchen operations. · A servant leader who develops people, builds culture, and leads by example. Stay Connected! Stay Connected: Join our vibrant community and follow us on social media for the latest updates! Facebook| Instagram | LinkedIn | YouTube | FoodandThought2 Food and Thought 2 is an equal opportunity employer, welcoming candidates from all backgrounds. Join us and be part of our family!

Responsibilities

Lead the culinary vision of an organic, wellness-focused restaurant by developing nutrient-dense, seed oil-free menus. Oversee all kitchen operations, including financial management, team leadership, and sustainable sourcing from local producers.