Position Description: Executive Chef
Reports to: Culinary Director and Corporate Culinary Team
Compensation: $75,000 - $95,000 per year

POSITION SUMMARY:

The Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization.

MINIMUM QUALIFICATIONS

Culinary degree or 10+ years of back-of-house experience in full-service kitchens.
10+ years of kitchen management and leadership experience

BENEFITS AVAILABLE

Health, Dental, and Vision Insurance
Paid Time Off
401(k)
Employee Discount
Flexible Schedule
Paid Training
Note: This job description is intended to outline the general nature and scope of the role. Duties and responsibilities may be adjusted at any time based on the needs of the restaurant.

Kitchen Leadership & Daily Operations

• Oversee sous chefs and kitchen staff to ensure high-quality food and service standards.
• Set the pace and lead daily prep, service, and cleaning operations.
• Provide shift coverage as needed due to vacations, absences, or operational demand.
• Enforce safety, cleanliness, and sanitation procedures in line with health code requirements.
• Maintain equipment and kitchen facilities; oversee maintenance schedules.

Menu Management & Execution

• Develop, test, and execute new menu items with approval from the Culinary Director.
• Create prep lists, station maps, training guides, and allergen information for new dishes.
• Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications.
• Drive system improvements that streamline service and production across locations.

Training & Staff Development

• Train and onboard all BOH staff; lead ongoing development and mentorship.
• Ensure all cooks follow standardized recipes and prep procedures.
• Provide in-the-moment coaching and hold staff accountable to kitchen standards.
• Facilitate consistent execution of new menu items and kitchen practices.

Administrative & Financial Oversight

• Maintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight.
• Execute all ordering, vendor communications, and purchasing using company systems.
• Participate in forecasting and budgeting for food, labor, and operating expenses.
• Conduct and document disciplinary actions as needed, in line with company policy.
• Lead or attend weekly management meetings and share updates with the broader team.
• Oversee and analyze PMIX data to adjust prep, portions, and menu planning.
• Conduct regular menu costing and ensure up-to-date pricing on all items.

Standards & Compliance

• Uphold food safety, sanitation, and cleanliness protocols at all times.
• Monitor waste management, including proper use of grease traps and trash enclosure.
• Ensure team compliance with health department codes and company policies.
• Lead by example to maintain a culture of accountability, pride, and consistency.