Executive Chef

Base Pay $95,000.00 - $110,000.00 / Year Job Category Management, Culinary, Chef Relocation Expense Covered No Employee Type FT Exempt Manage Others Yes Description Nova’s guiding purpose is to create concepts where intentional ingredients, genuine hospitality, exceptional craft, and lighthearted play can converge. We innovate unique, layered experiences that nourish people, nurture talent, and serve the communities we call home. We are seeking a highly organized, detail-oriented individual to join our team as the Executive Chef. This crucial role carries significant responsibility for ensuring accuracy and upholding our high standards for existing and upcoming restaurant locations. What to Expect & Leading the Team You are a teacher with a supportive leadership style You champion and uphold our core values Ability to estimate food consumption and requisition or purchase food Establishes result‑oriented objectives for the kitchen as well as personal objectives regarding professional development Ensures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands‑on support as required Execute pre‑established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards Supervises, supports, and carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu, with adequate pars required for efficient service Supervises and supports all kitchen areas to ensure a consistent, high‑quality product is produced- daily line checks and quality control You are constantly in motion Adapting to changes and adjustments on the fly Gladly taking responsibility and not leaving it to others Desired Qualifications Has five (4) or more years of experience in a supervisory / leadership role in a high volume kitchen Must be able to obtain all work cards Must be able to work in the United States without sponsorship Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have an exceptional personality and hospitality-driven attitude Proven Leadership and training skills Dedicated and willing to go above and beyond Must be able to work in a fast‑paced, guest service-driven environment Supports an environment of team member growth and development Clear, concise, written, and verbal communication skills #J-18808-Ljbffr