Executive Chef

Our recruiting firm is partnering with a respected hospitality client seeking an experienced Executive Chef to lead culinary operations in a full-service, high-volume environment. This is an outstanding opportunity for a hands-on culinary leader who excels at developing teams, driving profitability, and maintaining exceptional food quality and service standards. Executive Chef Benefits and Compensation: Health, dental, and vision benefits Paid time off Career growth and advancement opportunities Opportunity to partner closely with senior culinary leadership High-impact role with influence over menu development and culinary standards Executive Chef Requirements & Qualifications: Minimum 5 years of Executive Chef experience in a high-volume, upscale to fine-dining environment Union experience is required Bilingual (Spanish/English) strongly preferred! Culinary Arts degree preferred Current Food Safety/Manager Certification required Strong experience managing food cost, labor cost, inventory, purchasing, and kitchen profitability Proven leadership experience hiring, training, developing, and retaining high-performing culinary teams Lead all back-of-house operations, including food production, quality control, sanitation, scheduling, and staffing Develop menus, recipes, plating standards, and culinary programs while maintaining consistency and profitability Manage inventory, purchasing, vendor relationships, and cost-control initiatives Analyze operational and financial performance reports and implement corrective action plans when needed Partner with front-of-house leadership to ensure seamless service execution and exceptional guest experiences Drive compliance with all food safety, health, sanitation, and OSHA regulations Oversee kitchen training programs, employee development initiatives, and succession planning efforts Executive Chef Preferred Background & Skills: Experience in fine dining, upscale casual, resort, hotel, or other high-volume hospitality environments Strong menu innovation, culinary trend awareness, and recipe development experience Strategic, hands-on leadership style with the ability to motivate and mentor teams Excellent communication, organizational, and problem-solving skills Passion for culinary excellence, guest satisfaction, and continuous operational improvement Ability to thrive in a fast-paced environment while maintaining high standards of quality and consistency