Executive Chef - Michelin-trained

A respected hospitality group is seeking an accomplished executive chef to lead the culinary program at a premier dinner and weekend brunch destination. This is an opportunity to bring your Michelin-level talent and passion for excellence to a vibrant, guest-focused environment backed by an engaged, growth-minded ownership group. Are you an Exec Sous ready to take the next step - send me your resume and let's talk!

Executive Chef Benefits & Compensation

• Competitive salary with performance-based bonus
• Paid vacation and holidays
• Growth opportunity with an established and expanding hospitality group
• Collaborative ownership team that values culinary creativity and operational excellence

Executive Chef Requirements & Qualifications

• Michelin-starred or Michelin-trained culinary background, or experience in similarly acclaimed fine dining restaurants
• Proven success leading high-volume dinner service and upscale weekend brunch operations while maintaining exceptional food quality and consistency
• Expertise in kitchen organization, systems, prep management, scheduling, inventory control, food costing, purchasing, and labor management
• Demonstrated leadership managing teams of culinary professionals, fostering a culture of accountability, excellence, and respect
• Hands-on leader with strong financial acumen, including P&L responsibility, recipe costing, waste reduction, and achieving profitability targets
• Extensive knowledge of food safety, sanitation, and health department regulations
• Ability to remain calm and decisive under pressure while executing flawless service during peak volume

Executive Chef Preferred Background & Skills

• Strong culinary pedigree with a passion for seasonal ingredients, elevated presentation, and continuous innovation
• Ownership mentality with outstanding communication skills and the ability to partner with restaurant leadership while mentoring the next generation of chefs

Executive Chef Day-to-Day Responsibilities

• Guide all aspects of dinner and weekend brunch service, ensuring exceptional food quality, consistency, and guest satisfaction
• Lead, develop, and inspire a high-performing culinary team, emphasizing discipline and organization
• Direct kitchen operations, including prep, scheduling, purchasing, inventory controls, and food costing
• Collaborate with ownership and leadership to drive menu innovation, operational efficiency, and financial performance
• Maintain rigorous standards for cleanliness, safety, and compliance with health regulations
• Foster an inclusive, respectful culture committed to excellence and professional growth