Executive Chef

OPTI STAFFING GROUP IS HIRING!Opening: Executive Chef — High-Volume Scratch KitchenLocation: Anchorage, AKPay: $110,000–$145,000 + incentives based on performance Executive Chef — High-Volume Scratch Kitchen Set the culinary standard for a flagship Alaska destination and lead every dimension of kitchen performance. This role provides complete leadership over all kitchen functions — culinary execution, kitchen culture, staffing, food safety, menu performance, production systems, purchasing discipline, cost control, and the guest-facing quality of every plate.The ideal candidate is an accomplished culinary executive who pairs creativity with financial rigor, understanding that culinary excellence and profitability are mutually reinforcing when recipes, purchasing, preparation, labor, training, equipment, and menu architecture are managed as one disciplined system.The Mandate: Create a high-performance culinary organization that consistently delivers distinctive Alaska-inspired food, strong menu contribution, disciplined prime cost, exceptional sanitation, and a deep pipeline of culinary leadership. Role Scope & Leadership ExpectationsLead all kitchen functions, culinary leaders, production systems, food safety, menu execution, and back-of-house laborOwn culinary financial performance including food cost, kitchen labor, waste, purchasing, inventory, yield, and menu contributionPartner with the General Manager as a co-leader of the business and guest experienceExercise authority over culinary hiring, staffing recommendations, performance management, and terminations per company policyDevelop recipes, specifications, presentation standards, seasonal offerings, specials, and execution systemsProtect equipment, production capacity, sanitation, and kitchen readinessEssential Duties Culinary Vision & ExecutionDefine and maintain culinary standards for flavor, presentation, temperature, portion, timing, and consistencyLead menu development, seasonal innovation, specials, recipe testing, costing, documentation, and controlled rolloutEnsure recipes, yields, prep methods, plate builds, allergen controls, and holding standards are documented and followedBalance regional identity, guest appeal, operational feasibility, sourcing, price architecture, and contribution marginMaintain a visible presence during peak service and lead disciplined recovery when execution deviatesFinancial Stewardship & Menu EconomicsOwn food cost, culinary labor, waste, yield, inventory variance, purchasing, and contribution marginUse menu engineering to evaluate popularity, profitability, price, portion, and operational complexityReview receiving, storage, transfers, production, spoilage, comps, and inventory practices for control weaknessesBuild kitchen budgets and forecasts with the General Manager and FinanceEvaluate equipment, product, and process decisions through quality, capacity, labor, lifecycle cost, and ROIKitchen Operations & SystemsDesign production schedules, station deployment, prep systems, pars, ordering, receiving, storage, labeling, cooling, reheating, and service handoffsEnsure every station is prepared, staffed, equipped, and accountable before serviceEstablish preventive maintenance, cleaning, calibration, and escalation standards for culinary equipmentPartner with front-of-house leaders to improve ticket pacing, communication, table experience, and service recoveryPlan for seasonal demand, events, large parties, supply disruption, and staffing constraintsTalent & Culture LeadershipRecruit, select, onboard, train, coach, evaluate, and develop culinary leaders and employeesCreate clear station certifications, skills progression, cross-training, and succession plansHold leaders accountable for standards, attendance, productivity, professionalism, documentation, and trainingBuild a kitchen culture marked by urgency, respect, craftsmanship, safety, and one-team behaviorPartner with HR and the General Manager on employee relations, corrective action, retention, and workforce planningFood Safety, Compliance & RiskMaintain exemplary food protection, sanitation, allergen management, workplace safety, chemical control, and incident-reporting practicesEnsure readiness for health inspections and internal audits at all timesVerify required certifications, training, logs, temperature records, corrective actions, and documentationStop unsafe practices immediately and escalate material risksMaintain compliance with wage-and-hour requirements, company policy, and lawful employment practicesSuccess Measures Target Area Indicators of Success Culinary Profitability Food cost, kitchen labor, prime cost contribution, menu contribution margin, price-value balance, budget performance Quality & Consistency Recipe adherence, presentation, temperature, order accuracy, quality audits, guest feedback, recovery trends Menu Performance Item popularity, contribution, seasonal performance, innovation discipline, execution complexity, product availability Inventory & Waste Inventory accuracy, variance, yield, spoilage, waste, purchasing compliance, receiving controls, storage discipline People & Leadership Culinary turnover, leadership bench strength, training and certification, internal promotion, attendance, culture Safety & Sanitation Health inspection performance, food safety compliance, allergen controls, injury trends, documentation, corrective-action closure Required Qualifications7+ years of progressive culinary leadership, including Executive Chef, Chef de Cuisine, or comparable responsibility in a high-volume scratch kitchenDemonstrated responsibility for food cost, kitchen labor, menu costing, inventory, purchasing, and culinary budgetsDocumented success developing sous chefs, kitchen managers, and high-performing culinary teamsStrong knowledge of food safety, sanitation, allergens, production systems, and commercial kitchen operationsAvailability aligned with business demand, including evenings, weekends, holidays, and peak eventsLegal authorization to work in the United StatesPreferred QualificationsCulinary degree or recognized apprenticeship, or equivalent executive culinary experienceExperience in destination restaurants, craft breweries, hotels, resorts, or high-volume independent conceptsExperience with regional sourcing, seasonal menu strategy, banquets, events, or large-party executionCertified Executive Chef, Certified Food Protection Manager, or comparable credentialsLeadership CompetenciesFinancial Acumen — interprets operating statements, forecasts, margin drivers, and capital decisionsEnterprise Leadership — balances immediate operations with long-term brand, talent, and org prioritiesTalent Builder — selects strong leaders, sets expectations, coaches, and develops succession depthOperational Discipline — builds repeatable systems and uses data to drive consistencyExecutive Communication — communicates complex issues with clarity and sound judgmentIntegrity & Stewardship — protects resources, confidential information, safety, and trustBenefitsPaid time off and paid sick leave per company policyMedical, dental, and vision plan options401(k) eligibility (employer match discretionary)Employee discounts and complimentary manager mealsRelocation, travel, or signing incentives may be available depending on candidate location and business need (subject to a written repayment agreement for early departure)Ongoing leadership development and career-growth opportunitiesWork Environment This role is based primarily in a commercial kitchen and requires extended standing and walking, frequent bending and reaching, work near heat, steam, refrigeration, sharp tools, and cleaning chemicals, and the ability to lift and move typical kitchen products and equipment. Reasonable accommodations available for qualified individuals. NEXT STEPS:Just hit the "Apply" button above and you're half-way home!Or, send your resume to View email address on click.appcast.io or call View phone number on click.appcast.io and we'll set up a time to meet! Opti Staffing Group is a locally owned and operated full-service staffing agency that boasts continual growth and innovation. We have six offices located throughout the Pacific Northwest in Alaska, Washington, and Oregon. Our focus is on long-term career placement.Opti is the recruiting partner for some of the country's leading companies—offering hiring solutions you can't find anywhere else.Our recruiters will take the time to get to know you, understand what you're looking for in a job and then present job opportunities that are a good fit for your skills and experience. #J-18808-Ljbffr Opti Staffing