Executive Chef- Upscale Casual

Executive Chef | High-Volume | Memphis, TN Metro

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.