Executive Chef

The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development, recipe creation, food preparation, kitchen leadership, staff management and development, inventory and cost controls, sanitation compliance, and delivering exceptional guest experiences.

Reporting to the Food & Beverage Director, the Executive Chef promotes a positive, high-performing kitchen culture while ensuring culinary operations align with organizational goals and values.

Requirements

Leadership & Staff Management Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency. Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand. Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives.

Maintain professional and approachable relationships with team members and guests. Ensure all culinary staff maintain professional appearance and uniform standards. Assign responsibilities, monitor performance, and provide ongoing coaching, mentorship, and professional development. Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards.

Promote teamwork, engagement, and organizational core values. Culinary & Operations Management Oversee daily opening, operation, and closing of culinary departments. Manage inventory control including sourcing, purchasing, vendor relations, product rotation, pricing negotiation, and monthly inventory reporting. Maintain food cost controls through portion management, waste reduction, and forecasting.

• Ensure compliance with sanitation, health, and food safety standards at all times. Oversee maintenance and functionality of all kitchen equipment. Address guest feedback and concerns promptly and professionally. Lead development of innovative, seasonal menus that reflect current culinary trends and enhance the guest experience. Design and implement comprehensive culinary training programs. Support departmental reporting, dashboards, and key performance indicators (KPIs). Culinary Excellence & Innovation Ensure consistent execution of high-quality culinary techniques, preparation, and presentation. Demonstrate expertise in dry-aging techniques and related inventory management. Interact with guests, VIPs, and special event attendees to enhance the dining experience. Drive continuous culinary innovation and menu development. Other Responsibilities Support additional Food & Beverage operations as needed. Perform other duties as assigned.