Executive Chef

Pay Range (Based on Experience) $75,500.00 - $95,500.00 / year Benefits We Offer Medical, dental, vision, 401(k) and paid time off. Monthly and annual performance bonuses. Paid management training programs. Referral bonuses: $250 for team members, $500 for restaurant management positions. Exclusive employee discounts. Holiday closures on Thanksgiving and Christmas. Lucky Cat Fund financial assistance for qualifying team members. Position Executive Chef / Head Chef / Executive Kitchen Manager (EKM) – full-time salaried. Job Summary The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and food service operations to ensure high operating standards. This includes hiring, training, inventory management, cost control, health inspections, and adherence to quality and safety standards. Job Responsibilities Accountable for operational excellence in the kitchen. Delegate tasks and give direction to all kitchen staff. Conduct interviews with kitchen management and staff candidates. Select, orient, and develop all Sous Chefs and kitchen staff. Prepare work schedules for Sous Chef and kitchen staff. Maintain safety certification requirements for all kitchen staff. Manage inventory, cost of goods, and overall financial controls. Oversee health inspections. Supervise and facilitate all training for food prep and menu execution. Ensure proper timing and production for food orders. Conduct ongoing performance appraisals for Sous Chefs and kitchen staff. Hold kitchen staff accountable for dress code standards. Maintain product quality and food cost standards. Oversee or complete prep lists and ordering guides. Complete opening and closing checklists. Maintain and repair kitchen equipment and facilities. Work all kitchen stations proficiently. Provide a clean and safe environment for team members and guests. Job Requirements 3+ years of culinary management experience, including writing prep lists. Valid driver’s license for occasional duties such as shift coverage, liquor license compliance, catering delivery, supply runs, training trips, and inter‑location travel. Experience managing inventory, cost of goods, and financial controls. Experience in fast‑paced, high‑volume kitchen environments. Talent development and future leadership identification. Effective training facilitation skills. Strong communication and organizational abilities. Physical ability to stand, walk, reach, bend, balance, and lift up to 50 lbs during shifts. Tolerance for temperature ranges from warm to very warm. Preferences Bilingual in English and Spanish. Experience in upscale scratch‑kitchen concepts. Front‑of‑house restaurant management experience. Culinary degree or culinary certificate. Why Work for Us? We are passionate people doing meaningful work. We celebrate life, family, and food, treating our team members like family and encouraging growth and learning in a supportive environment. #J-18808-Ljbffr