Executive Chef

Executive Chef needs 5 years of executive-level experience in a high-end steakhouse or fine-dining environment.

Executive Chef requires;

• Culinary degree or equivalent professional training required.

• Proven success in leading teams to deliver exceptional service and guest satisfaction.

• Strong leadership presence with excellent organizational and time-management skills.

• Outstanding communication and interpersonal abilities.

• Strategic thinker with strong operational execution.

• Guest-focused with effective problem-solving skills.

• Thorough understanding of food safety regulations and industry best practices.

• Collaborative, hands-on leader with a positive attitude.

• Ability to obtain ServSafe certification (employer-sponsored)

• Ability to perform heavy work, including lifting up to 100 lbs.

• Ability to stand and walk for extended periods.

• Fast-paced kitchen environment with elevated noise levels.

• Exposure to high heat, open flames, and steam.

Executive Chef duties:

Supervises: Sous Chefs, Cooks and Pastry Cooks, Culinary Stewards

Leadership & Staff Management

Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency.

Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand.

Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives.

Maintain professional and approachable relationships with team members and guests.

Ensure all culinary staff maintain professional appearance and uniform standards.

Assign responsibilities, monitor performance, and provide ongoing coaching, mentorship, and professional development.

Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards.

Promote teamwork, engagement, and organizational core values.