Executive Chef

Job Title: Executive Chef

Location: Louisville, KY

Restaurant Group is seeking an Executive Chef to lead culinary operations at one of Louisville’s most recognized and high-volume dining destinations.

Restaurant Group is a hospitality-driven organization focused on creating memorable guest experiences through elevated food, immersive environments, and exceptional service. Known for combining high-energy atmospheres with quality-driven culinary programs, the group operates concepts that are both operationally sophisticated and deeply rooted in hospitality.

The Executive Chef is responsible for overseeing all back-of-house operations, ensuring exceptional food quality, kitchen leadership, operational consistency, and strong financial performance. This role requires a hands-on culinary leader who thrives in high-volume service while maintaining elevated standards and a positive team culture.

We are seeking a chef who can confidently lead a seasoned kitchen team, maintain strong systems and organization, and execute polished service at a high level. This position is ideal for a leader who combines operational discipline with creativity, urgency, and professionalism.

You will play a key role in maintaining and elevating the culinary experience, so if you are energized by leadership, execution, and high-performing hospitality environments, we want to hear from you.

Strong operational and financial skills are essential — but the ability to lead with consistency, accountability, and energy is what truly defines success in this role.

Benefits:

• Competitive base salary

• Opportunity to lead one of the group’s highest-volume restaurants

• Established culinary infrastructure with experienced support staff

• Growth potential within a respected hospitality organization

• Collaborative ownership and leadership environment

Day in the Life:

• Oversee all daily kitchen operations and service execution

• Lead high-volume brunch and dinner services with consistency and professionalism

• Manage hiring, coaching, discipline, scheduling, and team development

• Maintain food quality, cleanliness, organization, and sanitation standards

• Control food cost, inventory, purchasing, and kitchen efficiency

• Collaborate with leadership on menu development and operational improvements

• Support and develop a strong BOH culture focused on accountability and teamwork

Requirements:

• Proven Executive Chef or senior culinary leadership experience in a high-volume restaurant

• Strong leadership and team management skills

• Experience managing food cost, labor, and kitchen operations

• Ability to lead fast-paced brunch and dinner service environments

• Excellent organizational and communication skills

• Passion for hospitality, culinary excellence, and guest experience

• Steakhouse, upscale casual, or entertainment-driven dining experience preferred