Executive Chef

Responsibilities

• Lead the culinary vision by developing nutrient-dense, plant-forward menus centered on 100% organic and seed oil-free ingredients.
• Manage all kitchen operations, including menu development, seasonal rotations, and recipe execution.
• Build and maintain strong relationships with local farmers, ranchers, and artisan producers to support regenerative agriculture.
• Oversee kitchen budgets, food costs, labor costs, and inventory controls to ensure profitability.
• Recruit, train, and mentor a high-performing culinary team while fostering a culture of accountability and wellness.
• Maintain the highest standards of food safety, sanitation, and regulatory compliance.

Requirements

• 7+ years of progressive culinary leadership experience (Executive Chef, Culinary Director, or similar).
• Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments.
• Demonstrated success in managing food costs, labor budgets, and kitchen profitability.
• Strong experience sourcing ingredients directly from farms and specialty vendors.
• Exceptional leadership, coaching, and team-building skills.
• Comprehensive knowledge of food safety regulations and sanitation standards.

Preferred Qualifications

• Culinary degree or equivalent professional experience.
• Formal training or certification in nutrition, wellness, or functional nutrition.
• Experience developing longevity-focused or health-conscious menus.
• Deep familiarity with regenerative agriculture and sustainable sourcing practices.

About the Company

Seed to Table is a wellness-focused restaurant dedicated to creating a food philosophy that nourishes the body, mind, and soul. We prioritize organic ingredients, seed oil-free cooking, and responsibly sourced proteins to support health and longevity.