Executive Chef

Executive Chef Responsibilities: Mediteranean culinary background a plusRun the kitchen. Full ownership of food quality, timing, and consistency across all dayparts (breakfast, lunch, dinner).Execute and maintain standards for charcoal-grilled kebabs, shawarma, kofta, meze, soups, traditional Mediterranean breakfast items, and house-made desserts (künefe, baklava).Manage food cost, inventory, and vendor ordering.Hire, train, and schedule kitchen staff.Coordinate catering and private dining (Amber Room) orders.Enforce health code, halal handling, and kitchen safety standards.Develop specials while staying true to the Mediterranean menu identity a plusCollaborate with ownership to develop and refine the menu — new dishes, pricing, portion sizing, and seasonal updates.Benefits:Competitive Salary and potential bonusPaid time off and sick daysOpportunity for advancement and growthSolid culture and work environmentChance to develop othersRequirements: 5+ years leading a high-volume kitchen. Strong knowledge of Mediterranean cooking, especially charcoal grilling and dough work. Must be available to work weekends and evenings.

Created: 2026-04-20