Senior Culinary Manager

The Executive Chef is a key leader in the kitchen operation, responsible for ensuring efficient and effective Back of House (BOH) processes.

• Oversee BOH operations, monitor food costs, and maintain consistent purchasing standards and inventory.
• Provide guidance and leadership to hourly and management teams while fostering a positive work environment.
• Collaborate with divisional leaders to research, develop, and execute seasonal menus and new menu items.
• Conduct quarterly audits of BOH standard operating procedures and systems.
• Partner with designated chefs to purchase and order food product and supplies.
• Work varied shifts, including early mornings, late nights, and weekends, at multiple sites as needed.

Requirements:

• 5+ years of Executive Chef experience in a full-service restaurant setting.
• Ability to lead and develop high-performing teams.
• Strong skills in managing BOH systems and implementing process improvements.