It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

Position Overview
The Executive Chef provides culinary leadership and operational oversight for all kitchen operations across the organization or assigned locations. This role is responsible for driving excellence in food quality, menu innovation, consistency, food safety, and cost control. Working closely with food and beverage leadership, operations teams, and culinary staff, the Executive Chef ensures brand standards are upheld while fostering creativity, efficiency, and continuous improvement in all culinary programs.

Key Responsibilities
• Oversee all culinary operations, including menu execution, food preparation, kitchen staffing, and production standards across one or multiple locations.
• Develop, implement, and maintain menus that align with brand identity, guest expectations, seasonality, and financial goals.
• Lead, mentor, and develop sous chefs, kitchen managers, and culinary teams to ensure consistent food quality and operational excellence.
• Establish and enforce food safety, sanitation, and regulatory compliance standards, including FDA, USDA, OSHA, and local health department requirements.
• Monitor and analyze food cost, labor, waste, and productivity reports to improve margins and operational efficiency.
• Collaborate with food and beverage leadership on pricing strategies, promotions, special events, and new concept development.
• Oversee inventory management, purchasing, vendor relationships, and product sourcing to ensure quality, consistency, and cost control.
• Create and maintain standardized recipes, portion controls, plating standards, and kitchen operating procedures.
• Participate in budgeting, forecasting, and P&L management related to culinary operations.
• Drive a culture of excellence, accountability, teamwork, and continuous improvement within the kitchen.
• Conduct kitchen audits, tastings, and site visits to ensure adherence to standards and identify improvement opportunities.
• Serve as a key liaison between culinary teams, operations leadership, and external vendors or partners.

Qualifications
• Culinary degree or formal culinary training preferred; equivalent professional experience considered.
• 7–10+ years of progressive culinary leadership experience, including experience as an Executive Chef or Senior Sous Chef.
• Proven success managing high-volume or multi-unit kitchen operations.
• Strong knowledge of food cost control, labor management, inventory systems, and kitchen financials.
• In-depth understanding of food safety regulations, sanitation practices, and compliance standards.
• Demonstrated leadership, coaching, and team development skills.
• Strong organizational, problem-solving, and decision-making abilities.
• Proficiency with kitchen management systems, inventory platforms, and reporting tools.

Supervisory Responsibilities
Directly supervises sous chefs, kitchen managers, and culinary leadership staff; indirectly oversees line cooks, prep cooks, and kitchen support teams.

Travel Requirements
Moderate travel may be required to support multiple locations, attend tastings, oversee openings, or conduct kitchen audits.

Language Skills
Proficient in English; bilingual candidates (e.g., Spanish/English) are a plus and may be preferred based on operational needs.

Reasoning Abilities
Ability to evaluate operational data, food cost reports, and guest feedback to make sound culinary and business decisions. Capable of balancing creativity with consistency, efficiency, and profitability in a fast-paced environment.

Certificates, Licensing, and Regulations
• Food Safety Manager Certification (e.g., Serv-Safe) required or obtained within a specified timeframe.
• Additional certifications related to food handling or local health regulations may be required.

Physical Demands
• Ability to stand and walk for extended periods.
• Ability to lift, push, or pull up to 50 lbs.
• Frequent exposure to hot surfaces, sharp tools, and fast-paced kitchen environments.

Work Environment
Professional kitchen and hospitality environment. Role requires flexible scheduling, including early mornings, evenings, weekends, and holidays. Fast-paced, high-expectation setting with a strong emphasis on quality, safety, and culinary excellence.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!