Executive Chef

I am seeking an experienced, hands-on Executive Chef to lead a high-volume culinary operation. This role is ideal for a proven culinary leader who combines creativity and operational expertise with strong financial acumen and a passion for developing high-performing teams. The Executive Chef will oversee all aspects of culinary operations, including menu development, food quality, team leadership, purchasing, inventory, labor management, and cost control while ensuring an exceptional guest experience. Key Responsibilities: Lead daily operations in a high-volume restaurant environment. Manage scheduling, planning, and day-to-day decision-making. Monitor financial performance and operational results. Coach, develop, and motivate restaurant teams. Deliver exceptional guest experiences while maintaining food quality and cleanliness. Remain calm and adaptable in a fast-paced environment. Utilize POS and online reservation systems. Identify opportunities to continuously improve operations. Skills/Qualifications: 5+ years as an Executive Chef in high-volume, from scratch, culinary operations. Demonstrated ability to recruit, develop, motivate, and retain high-performing teams. Strong financial acumen, including labor, budgeting, purchasing, inventory, and expense control. Confident, visible leader with strong communication, organization, and cross-functional collaboration skills. Creative, adaptable, service-focused, and composed in high-pressure environments. English/Spanish bilingual skills a plus. Must be able to train out of town Compensation: $90,000 - $120,000 base salary plus up to 25% bonus and full compliment of benefits Relocation assistance available for top candidates. Due to the high volume of applications received, only qualified applicants will be contacted. #J-18808-Ljbffr 86 Service