Executive Chef Manager

We are seeking a polished, professional Executive Chef to lead the culinary vision of a high-volume, upscale, scratch-made restaurant. This is a leadership role for someone who operates with an owner’s mentality — balancing creativity and excellence in execution with disciplined financial stewardship and team development.Position OverviewThe Executive Chef is responsible for all back-of-house operations, culinary execution, team leadership, and financial performance of the kitchen. This individual must bring strong business acumen, a deep understanding of P&L management, and the ability to build and mentor a high-performing culinary team.Key ResponsibilitiesCulinary Leadership & StandardsOversee all food preparation, execution, and presentation to ensure consistent excellence.Lead menu development aligned with seasonal availability, brand standards, and profitability goals.Maintain uncompromising standards for quality, cleanliness, and organization.Ensure all recipes, prep guides, and procedures are documented and followed.Financial & Operational AcumenFully manage and understand the kitchen P&L, including cost of goods, labor, and controllables.Maintain food cost and labor targets while protecting guest experience.Drive purchasing strategies, vendor negotiations, and inventory controls.Forecast sales and staffing needs based on trends and seasonality.Identify opportunities to improve profitability without sacrificing quality.Leadership & Team DevelopmentRecruit, train, and mentor a strong culinary leadership team.Build a culture of accountability, professionalism, and pride.Develop sous chefs and key leaders through coaching and performance management.Foster strong communication and partnership with the front-of-house leadership team.Lead by example with integrity, composure, and positive pliance & SafetyMaintain ServSafe Manager certification.Ensure full compliance with local health department standards.Enforce safe food handling, sanitation, and kitchen safety procedures.QualificationsMinimum 3+ years of experience as an Executive Chef in a high-volume upscale restaurant ($4M+ annual revenue).Proven experience leading scratch kitchens with strong attention to detail.Demonstrated expertise in P&L management and financial performance.ServSafe Certified Manager (required).Strong leadership presence with the ability to inspire, mentor, and develop talent.Polished, professional demeanor with excellent communication skills.High level of organization and execution in fast-paced environments.The Ideal CandidateThinks like an owner and acts with long-term vision.Understands that great restaurants are built on both numbers and people.Takes pride in developing others and building strong teams.Balances creativity with profitability and operational discipline.This is an opportunity to lead an established, high-performing kitchen while driving continued growth and excellence in an upscale dining environment.

Created: 2026-04-03