Executive Chef

Pinewood is based on the idea of creating a social gathering “third space” that can accommodate guests’ needs morning, noon, and night. Our dynamic restaurant offers unique and flavorful Americana fare expanded into four menus: day, dinner, mid-day, and brunch, paired with a bar program offering everything from draft beers to craft cocktails. And we proudly provide a high quality specialty coffee program. At Pinewood, we believe deeply that good people are at the core of our success. We are committed to conducting ourselves with great integrity and believe in providing an environment that celebrates the uniqueness and value of each team member. The Executive Chef is responsible for the overall culinary leadership of the restaurant, including collaborating on menu development, food quality, kitchen operations, team leadership, and cost management. This role ensures that all dishes are executed to the highest standards while maintaining a clean, safe, and efficient kitchen environment. The Executive Chef works collaboratively with management to deliver an exceptional dining experience that reflects the restaurant’s brand, culture, and commitment to hospitality. Key Responsibilities Culinary Leadership Develop, design, and update seasonal menus that align with the restaurant’s concept and brand. Ensure all food is prepared and presented to the highest quality and consistency standards. Oversee recipe development, plating standards, and portion control. Maintain strong knowledge of food trends, ingredients, and culinary techniques. Kitchen Operations Manage all daily kitchen operations, including food preparation, line execution, and expediting during service. Ensure compliance with all food safety, sanitation, and health regulations. Maintain proper inventory levels and oversee ordering of food and kitchen supplies. Monitor and manage food costs, waste, and kitchen labor to meet budget goals. Team Leadership & Development Recruit, train, mentor, and supervise kitchen staff. Foster a positive, collaborative, and high-performance kitchen culture. Conduct performance coaching and support ongoing development of culinary team members. Create staff schedules and ensure appropriate staffing levels for service. Ability to lead by example and inspire a team. Financial & Administrative Oversight Manage kitchen budgets, food costs, and labor expenses. Track inventory and implement systems to reduce waste and maximize efficiency. Work closely with restaurant leadership to meet financial and operational goals. Collaboration & Guest Experience Partner with front-of-house leadership to ensure seamless service and guest satisfaction. Participate in tastings, special events, and menu presentations. Support the restaurant’s overall hospitality standards and brand vision. Other duties as assigned. Qualifications 5+ years of culinary leadership experience in a high-volume restaurant or hospitality environment. Previous experience as an Executive Chef, Chef de Cuisine, or Senior Sous Chef preferred. Strong leadership and team development skills. Extensive knowledge of kitchen operations, food safety standards, and cost control. Strong understanding of banquets and events. Ability to work in a fast-paced environment while maintaining high standards. Strong organizational, communication, and problem-solving skills. Preferred Skills Experience with menu costing and inventory systems. Creativity and passion for menu innovation. Ability to lead by example and inspire a team. Strong understanding of banquets and events. Work Environment Fast-paced restaurant environment. Requires evenings, weekends, and holidays based on business needs. Ability to stand for extended periods and lift up to 50 lbs. More detail about Pinewood Social part of Sorelle Hospitality, please visit

Created: 2026-04-09