Executive Chef

Job Description

Job Description

About Bar Sardine

It’s often said that the smaller the restaurant, the more amplified its essence becomes—and nowhere is that more true than at Bar Sardine. An intimate French-inspired mini bistro, Bar Sardine captures the vibrancy, allure, and effortless sophistication of Parisian dining culture through classic French technique, thoughtful ingredients, and beautifully executed food and beverage.

At Bar Sardine, hospitality is warm, polished, and deeply personal. Every detail is intentional, from the energy of the dining room to the quality of each dish and the genuine connections made with our guests. Rooted in the traditions of French bistro dining while distinctly its own, Bar Sardine delivers an experience that feels refined without being overly formal.

We are seeking hospitality professionals who value craft, attention to detail, genuine connection, and exceptional execution, and who take pride in creating memorable experiences in an intimate, highly focused restaurant environment.

About the Opportunity

As Executive Chef of Bar Sardine, you’ll play a defining role in leading the culinary identity and execution of a concept rooted in classic French technique and thoughtful, ingredient-driven cooking. We’re looking for a chef with a strong foundation in traditional French cuisine who understands the fundamentals deeply and can translate them into food that feels refined, approachable, and distinctly Bar Sardine.

This is more than running a kitchen; it’s an opportunity to set the culinary standard, develop a talented team, and protect the consistency and attention to detail that define the guest experience. You’ll lead kitchen operations with precision, oversee menu execution and food quality, and build a culture grounded in discipline, teamwork, and pride in the craft.

In this role, you’ll bring both technical expertise and strong leadership to the kitchen - mentoring emerging culinary talent, driving operational performance, and ensuring that classic technique is reflected in everything from preparation and execution to presentation.

Core Responsibilities 

• Create memorable dining experiences by exceeding guest expectations and showing a genuine love for the art of hospitality

• Embody Vandelay Companies' standards of excellence with a high-energy, service-oriented attitude and inspire your team to do the same

• Engage culinary  team members through proactive recruiting, hiring, coaching, training and continuous development efforts

• Display financial skills by summarizing and analyzing information for budgeting revenues and expenses; measuring costs of products, services or other cost objectives

• Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results

• Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions

• Run pre-shift meetings and update the team on any key business updates

• Assist with weekly staff schedules in coordination with the General Manager

• Order goods, kitchen utensils and cleaning products as needed while controlling operational costs and monitoring departmental budget

• Ensure established standards for food safety, sanitation and quality are maintained

• Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and Vandelay Hospitality Group’s serving standards

• Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner

• Ensure adherence to all local, state and federal laws and regulations

• Take action based on guest reviews and feedback standards and protocols

• Attend and participate in Manager meetings as scheduled

• Lead weekly manager meetings to communicate informational updates and build a cohesive management through proactive communication 

Requirements 

• High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred

• 2+ years of full service restaurant Executive Chef experience strongly preferred 

• Ability to work a flexible schedule including evenings, weekends and holidays 

• Trustworthy, detail-obsessed and open to constructive feedback

• Exceptional communication skills both written and verbal 

Perks

• Medical, Dental and Vision benefits available

• Paid Time Off 

• Dining discounts at all Vandelay Companies concepts

• Professional development and career growth

• Robust Training program

• All Vandelay Companies restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family 

• A collaborative, uplifting culture where we take care of our guests by taking care of our people first

Physical Requirements

• Ability to lift up to 50 pounds

• Ability to work standing and walking for extended periods of time

If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you!

Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.