Executive Chef

Ama is a mission-driven, all-day dining destination dedicated to the nourishment of its guests, its community, and its planet. Named for the Italian word for "love" — drawn from a poem about leading life with love and intention — Ama is a warm, transportive community anchor celebrating the joyful simplicities of Italian culture. An indoor‑outdoor caffè and Genovese‑style focacceria by day, Ama evolves into an energetic aperitivo bar in the afternoon and a convivial ristorante by night. Every touchpoint of the experience is shaped by integrity, sustainability, and a deep commitment to hospitality. Ama is a well‑tooled operation with a clear identity, established systems, and a passionate team. We are looking for the right culinary leader to take it to the next level: driving financial performance, delivering unwavering consistency, and finding the efficiencies that allow a mission‑driven kitchen to truly thrive. This is not a startup. This is a place ready to grow — and we need someone who can lead that growth. Chef de Cucina / Executive Chef The Role The Chef de Cucina at Ama is a systems builder, a delegator, and the final standard‑bearer of the kitchen. This is a leadership role — the measure of success is not how much you do yourself, but how well your kitchen runs through the team you develop and the systems you build. You will own the full culinary operation across all dayparts: caffè, focacceria, aperitivo, and ristorante service. You will be responsible for the financial health of the kitchen, the consistency of every plate, the development of every cook, and the culture that makes it all possible. If you are someone who leads with intention, builds with discipline, and believes that a truly great kitchen is an act of love and precision in equal measure, this role is for you. What You Will Own Daily Operations and Service Execution Conduct line checks before every service: taste all components, verify plating standards, confirm station readiness and prep completion. Walk the kitchen daily: assess cleanliness, organization, and prep status across all stations. Build and manage daily and weekly prep lists aligned with projected volume, minimizing waste and preventing gaps. Assign stations and direct the team through service with clarity and composure across all dayparts. Oversee ordering: place or approve all orders, maintain vendor calendars accounting for 24‑hour, 48‑hour, and weekly lead times, and proactively adjust pars for seasonality and volume shifts. Eliminate preventable 86s through disciplined par management and backup inventory planning for top‑moving items. Communicate all 86s immediately to the floor team, no exceptions. Send pre‑days‑off reports covering ordering status, low‑inventory risks, BEO status, and any staffing gaps. Food Cost, Inventory, and Financial Performance Complete weekly inventory accurately and review COGS weekly, not monthly. Maintain or beat a food cost target through proactive management of waste, over‑ordering, and prep inefficiencies. Identify and act on opportunities to improve margin without compromising quality or mission. Partner with ownership and management on financial reporting and cost strategy. Team Leadership, Scheduling, and Culture Lead, mentor, and develop line cooks, prep cooks, and kitchen staff through structured training, clear standards, and consistent accountability. Build and own opening, closing, and cleaning checklists assigned by role; enforce through delegation, not personal execution. Hire proactively with no last‑minute gaps; build schedules two weeks in advance aligned with projected volume. Assign station ownership and rotate family‑meal responsibilities to build team engagement and skill. Maintain a kitchen culture of respect, high morale, and shared accountability — one that reflects Ama's values of transparency, wellness, and purpose. Enforce a no‑phones, no‑headphones during service standard and lead by example at all times. Sanitation, Health, and Safety Maintain inspection‑ready standards at all times: FIFO rotation, proper holding temperatures, correct labeling, and zero cross‑contamination. Ensure proper compost sorting and separation of towels and microfibers at close. Maintenance and Equipment Accountability Own the full repair and maintenance schedule including daily dishwasher cleaning, dishwasher deliming, hood filter rotation, refrigeration cleaning, drain maintenance, and quarterly professional servicing. Report equipment issues early; nothing breaks due to neglect. Events and BEOs Complete BEO menus on time, reviewed for cost and execution feasibility before confirmation. Communicate event prep plans clearly to the team and build advance prep schedules to protect service flow. Collaborate with front‑of‑house and management on private dining, catering, and special activations. Menu and Culinary Identity Uphold and evolve Ama's culinary vision: Genovese‑style focacceria, seasonal Northern Italian antipasti, handmade pastas, and clean, intentional ingredients. Develop menus with a health‑forward, sustainability‑conscious lens in alignment with Ama's mission. Source thoughtfully, maintain relationships with local and regional farms and vendors, and champion zero‑waste cooking. Who You Are A seasoned culinary leader with 5+ years of kitchen experience, including at least 2 to 3 years in a senior leadership role, ideally in Italian, fine dining, or concept‑driven kitchens. Deeply knowledgeable in Northern Italian cuisine: focaccia, antipasti, seasonal pastas, and ingredient‑led cooking. A systems builder and delegator who raises the kitchen through the team, not by redoing their work. Financially fluent: you understand food cost, COGS, and the levers that drive a healthy kitchen margin. Passionate about sustainability, conscious sourcing, and wellness‑oriented cooking, with familiarity in allergen management, composting programs, and clean ingredient standards. A clear and direct communicator who leads with empathy, holds the line on standards, and remains composed under pressure. Someone who wants to grow with Ama from the inside out, and who sees this role as more than a job. What We Offer Annually Base Salary, commensurate with experience. Fully covered health, vision, and dental insurance through Oyster Sunday Benefits. PTO and Sick Leave. Non‑taxed transportation stipend. Key Performance Indicator Program for Additional Opportunities of Income. Real growth opportunities as Ama expands. A mission‑aligned kitchen where your values and your work are one and the same. How to Apply Through Culinary Agents and/or send the following to View email address on click.appcast.io . Resume A brief note on why Ama's mission resonates with you and what kind of kitchen culture you build. References We read every application. We are looking for someone who feels Ama, not just someone who can run a kitchen. Ama means love. Lead with it. #J-18808-Ljbffr