Executive Chef

We are hiring an Executive Chef for a high‑volume, upscale steakhouse known for quality, consistency, and a strong service culture. This role requires a hands‑on leader who can drive execution, develop teams, and maintain high standards in a structured, performance‑driven environment. Executive Chef Responsibilities Lead all kitchen operations, including service execution, prep, and production Maintain consistency in food quality, plating, and standards across all stations Hire, train, and develop BOH team members at all levels Drive accountability, performance, and culture within the kitchen Manage inventory, ordering, and vendor relationships Oversee food cost, labor cost, and overall kitchen financial performance Ensure compliance with sanitation, food safety, and operational standards Lead scheduling, labor planning, and staffing strategies Execute menus and ensure adherence to recipes and systems Partner with ownership and leadership on operations and performance goals Executive Chef Qualifications Proven Executive Chef experience in upscale casual or fine dining, high‑volume environments Strong leadership presence with a hands‑on, team‑first approach Experience in scratch kitchens with high standards of execution Ability to manage costs, labor, and kitchen systems effectively Strong organizational skills and attention to detail High level of accountability and pride in performance Stable background with demonstrated team development Responsible Tenures - no less than 2 years with each previous employer Executive Chef Compensation & Benefits Base salary: $80k-$100k Bonus opportunity Health, dental, and vision insurance Paid time off Growth and advancement opportunities within a multi‑unit restaurant group JOB ID : 176255#post Mike Ferrara #J-18808-Ljbffr