Executive Chef

Responsibilities

• Oversee all food production across multiple café locations, catering, and the commissary
• Ensure absolute consistency in recipes, presentation, and quality through regular site visits and audits
• Build and document SOPs for all kitchen operations, including standardized recipes and plating
• Manage COGS targets, purchasing, vendor relationships, and inventory using Restaurant 365
• Lead seasonal menu development and product innovation in collaboration with beverage and pastry directors
• Hire, train, and develop kitchen leaders and managers to build a culture of accountability
• Enforce all health department, food safety, and compliance standards

Requirements

• 7–10+ years of culinary leadership experience
• Proven success in multi-unit or commissary-driven culinary concepts
• Strong background in high-volume production environments
• Proficiency with Restaurant 365 accounting system
• ServSafe (or equivalent) certification
• Deep understanding of food cost, labor efficiency, and kitchen systems

Preferred Qualifications

• Experience with full-service, café, and fast-casual concepts
• Demonstrated ability to build and scale operational processes

Benefits

• Competitive base salary
• Performance-based bonus tied to food cost, quality, and unit performance
• Health insurance
• 401k
• Paid Time Off (PTO)