Executive Chef (Multi-Concept)

Our client, a growing restaurant group is looking for more than an Executive Chef—they’re looking for a culinary leader who wants to operate with an ownership mentality and grow as a Partner within the company . The compensation structure is designed to reward both operational performance and long-term contribution to the business.

The successful candidate will have the opportunity to earn increased performance-based compensation as responsibilities expand. As the organization grows, this role is expected to have the opportunity to expand beyond a single location to include culinary leadership of an upcoming concept and potentially others. The long-term opportunity is designed for a chef who wants to build a business, develop teams, grow multiple concepts, and participate financially in the results they help create.

5+ years of progressive culinary leadership experience, ideally including 2+ years as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-volume operation. Experience in an upscale, chef-driven, steakhouse, polished casual, resort, private club, or fine-dining environment. Strong background in scratch cooking, menu development, premium proteins, seafood, sauces, and contemporary American cuisine.

Proven ability to lead a high-volume restaurant culinary operation while maintaining consistent food quality, presentation, and execution. Demonstrated success recruiting, training, developing, and retaining culinary teams, including sous chefs and other kitchen leaders. Strong financial and business acumen, including experience managing food cost, labor, purchasing, inventory, waste, productivity, and kitchen P&L performance.

Ability to establish systems, recipes, specifications, training programs, and operating standards that can be replicated across multiple locations or concepts. Experience with restaurant openings, concept development, or multi-unit operations strongly preferred. Ability to successfully oversee different culinary concepts, ranging from elevated/fine dining to a high-volume waterfront sports bar.

Strong understanding of food safety, sanitation, health department requirements, and kitchen compliance. Hands-on leadership style with the ability to balance time on the line, developing people, managing the business, and interacting with ownership/leadership. Willingness to relocate to the Somerset, Kentucky area and become an active, long-term leader within the operation.