Executive Chef - high-volume, full-service restaurant.

Job Description

Job Description

About the Opportunity

We are seeking an experienced, passionate, and inspiring Executive Chef to lead the culinary program for a high-volume, full-service restaurant. This is an exciting opportunity for a hands-on leader who thrives in a fast-paced environment, values culinary excellence, and is committed to developing high-performing teams while delivering exceptional guest experiences.

The Executive Chef will oversee all back-of-house operations, including menu execution, culinary innovation, food quality, labor management, inventory, and team development. The ideal candidate is a collaborative leader who partners closely with the front-of-house team to create memorable dining experiences while maintaining operational and financial excellence.

Key Responsibilities

Culinary Leadership

• Lead and oversee all back-of-house operations to ensure exceptional food quality, consistency, and presentation.
• Inspire, coach, and develop the culinary team while fostering a positive, high-performance culture.
• Recruit, train, mentor, and retain talented kitchen staff.
• Maintain high standards of professionalism, accountability, and teamwork throughout the kitchen.

Kitchen Operations

• Oversee daily kitchen operations, including production, prep, service, scheduling, and sanitation.
• Ensure efficient execution during high-volume lunch, dinner, and special event service.
• Monitor food quality, portion control, and consistency across all menu offerings.
• Maintain compliance with all food safety, sanitation, and health department regulations.

Menu Development & Purchasing

• Develop seasonal menus and feature items utilizing fresh, locally sourced ingredients whenever possible.
• Build and maintain relationships with local farmers, vendors, and suppliers.
• Monitor market trends and ingredient availability to create innovative menu offerings.
• Ensure purchasing decisions align with quality standards and budget expectations.

Financial Management

• Manage food costs, labor costs, inventory, and overall kitchen profitability.
• Analyze financial performance and implement strategies to improve margins while maintaining quality.
• Control waste through effective inventory management and purchasing practices.
• Assist with budgeting and forecasting for culinary operations.

Events & Banquets

• Oversee all banquet, catering, and private event culinary operations.
• Collaborate with the events and front-of-house teams to execute successful functions.
• Ensure consistent quality and execution across restaurant service and special events.

Collaboration

• Partner closely with Front-of-House leadership to deliver exceptional guest experiences.
• Communicate effectively with ownership and senior leadership regarding operational goals and performance.
• Support a culture of hospitality, teamwork, and continuous improvement throughout the organization.

Qualifications

• Minimum 5 years of Executive Chef or Chef de Cuisine experience in a high-volume, full-service restaurant.
• Strong background in banquet, catering, and private event execution.
• Proven success leading and developing culinary teams.
• Experience managing food costs, labor, purchasing, inventory, and kitchen financial performance.
• Strong knowledge of food safety, sanitation, and health department regulations.
• Excellent leadership, organizational, and communication skills.
• Ability to thrive in a fast-paced, dynamic environment.
• Open availability, including evenings, weekends, and holidays.

Preferred Qualifications

• Experience creating seasonal, locally inspired menus.
• Established relationships with local farmers and food vendors.
• Scratch kitchen and farm-to-table experience preferred.
• Passion for culinary innovation and guest satisfaction.

Benefits & Perks

• Competitive salary of $120,000–$140,000 annually
• Performance-based bonus opportunities
• Medical, Dental, and Vision Insurance
• 401(k) Retirement Plan
• Paid Time Off
• Commuter Benefits
• Dining Discounts
• Wellness Program
• Opportunities for career growth and professional development

Why Join Us?

Join a team that values creativity, collaboration, and culinary excellence. This is an opportunity to lead a talented kitchen, shape an innovative food program, and make a lasting impact in a dynamic, guest-focused restaurant environment.

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Company Description

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.