Description:

A well-established restaurant group seeks an Executive Chef to bring structure, consistency and a higher culinary standard to its kitchens.

This is a hands-on role for a passionate chef who wants to build systems and grow with the business.

Responsibilities:

• Maintain consistency and quality of every menu item across locations
• Develop new dishes and specials
• Write and maintain recipe books, prep lists and menu descriptions for front of house
• Create systems for ordering, inventory, scheduling and cost control
• Hire, train, schedule and evaluate the kitchen teams
• Negotiate with vendors using multi-location buying power
• Enforce sanitation, safety and DOH standards
• Stay visible on the line and lead by example

Requirements:

• 2+ years leading kitchens, ideally across more than one location
• Strong command of food cost, labor cost and ordering
• Comfortable with computers, scheduling and inventory systems
• Able to turn existing recipes and handbooks into working systems
• Ability to work every BOH station
• Spanish required
• Patience and professionalism when working with leadership

Benefits:

• $100,000 - $120,000 base salary, depending on experience
• Performance bonus tied to food and labor cost
• Performance-based profit sharing
• Health insurance
• Paid time off
• 401(k) with company match
• EOE