Executive Chef- Upscale Casual

Executive Chef | High-Volume | Memphis, TN Metro The Opportunity Join a premier, quality-driven hospitality group with 70 locations and growing as the Executive Chef for our high-volume, upscale casual concept in the Memphis, TN market. We are seeking a disciplined culinary leader to oversee a sophisticated scratch-kitchen and steakhouse operation. This role is designed for a hands‑on professional who thrives in a structured, corporate environment and excels at mentoring high-performing teams. Executive Chef Benefits & Compensation Base Salary: $75,000 – $85,000 (commensurate with experience). Uncapped Bonus: Performance-based profit-sharing structure paid every 4 weeks ($15K–$20K+ annually). Time Off: 3 weeks PTO in year one; 4 weeks after five years. Future Security: 401(k) with discretionary company match. (3% or more) Full Benefits: Comprehensive medical, dental, vision, disability, and life insurance. Quality of Life: Closed Thanksgiving and Christmas; early closure on Christmas Eve. Training: 10-week intensive paid training program (accommodations covered). Requirements & Qualifications Experience: 2+ years of current experience as an Executive Chef in a high-volume ($5M+), full-service corporate restaurant system. Technical Skills: Expert butchering skills are required. You must be proficient in hand‑cutting aged steaks and fresh seafood daily. Culinary Style: Expert-level execution in a scratch kitchen following standardized recipes; this is an operational leadership role rather than a creative/experimental position. Business Acumen: Deep knowledge of P&L management, food cost (COGS), and labor optimization. Tenure: Strong professional stability with minimal job changes over the last five years. Background: Experience in concepts such as Bonefish Grill, Cheesecake Factory, or similar upscale-casual corporate environments. Note: We are not considering candidates from contract food service, country clubs, or hotel backgrounds at this time. Core Responsibilities Operational Excellence: Lead and motivate the BOH team while overseeing all kitchen operations and production. Talent Management: Responsible for interviewing, hiring, and developing a cohesive team with a focus on retention. Financial Stewardship: Manage ordering and bi-weekly inventory with precision to meet financial targets. Standard Bearer: Maintain high organizational and cleanliness standards to ensure total food safety and brand consistency. JOB ID: 175326#post #J-18808-Ljbffr