Executive Chef, High - Volume

TITLE: High-Volume Restaurant Executive Chef

SALARY: $100,000 - $115,000, plus profit-sharing and annual bonus

BENEFITS: Health, Dental, Vision PTO 401K

SUMMARY:

A leading full-service restaurant group is seeking an experienced and dynamic Executive Chef to oversee culinary operations at one of its high-performing, high-volume locations (annual sales exceeding $4MM). The ideal candidate is a skilled and passionate culinary leader with a proven track record in scratch kitchen environments, strong operational acumen, and the ability to foster a culture of excellence and accountability.

This is a hands-on leadership role responsible for managing all back-of-house operations, including team development, food quality, financial controls, and new menu development. The Executive Chef will work closely with front-of-house leadership to deliver an exceptional guest experience that reflects the brand’s standards for quality, service, and hospitality.

RESPONSIBILITIES:

• Serve as a visible, active leader in the kitchen, setting the tone for professionalism, efficiency, and hospitality

• Lead and inspire a team-oriented kitchen culture rooted in respect, accountability, and high standards

• Mentor and develop culinary talent through structured training and performance management programs

• Oversee daily back-of-house operations, including prep, execution, line performance, sanitation, and closing procedures

• Ensure compliance with all food safety, sanitation, and health regulations

• Monitor labor and food cost performance in real time, taking proactive measures to control costs

• Manage ordering, vendor relationships, and inventory with a focus on quality and waste reduction

• Execute timely and efficient food service during peak volume periods while maintaining consistency and presentation

• Monitor, analyze, and report on kitchen P&L metrics. Partner with GM and leadership team to develop strategies to achieve cost and profitability targets

• Forecast kitchen labor needs and manage staff scheduling accordingly

• Lead development of seasonal menus, specials, and event menus that align with the restaurant’s culinary identity

• Ensure execution of menu items meets visual, flavor, and portion standards

• Conduct regular tastings and quality checks to maintain excellence across all shifts

• Plan and execute private events, off-site catering, and high-volume special functions with precision and consistency

• Coordinate closely with FOH and event staff to ensure seamless execution and guest satisfaction

QUALIFICATIONS:

• 5 years of experience in a high-volume, ideally scratch kitchen environment ($4 MM annual revenue or above)

• 3+ years' experience with an Executive Chef title

• ServeSafe certification, high-level knowledge of health department regulations, food handling safety, and sanitation practices

• Proficiency in kitchen operations systems, POS, inventory software (Restaurant 365 / Toast), Microsoft Office

• Must be able to work a flexible schedule, including nights, weekends, and holidays

• Experience leading private catering events, in addition to regular service

EOE - Equal Opportunity Employer

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