Executive Chef Role

Oversee a team of professional chefs to deliver exceptional dining experiences. Ensure consistent, high-quality execution of our culinary program each day.

• Partner with Front of House and Back of House teams to enforce systems, routines, and checklists for successful operations
• Collaborate with Facilities to maintain equipment and ensure clean, compliant, and inspection-ready kitchens according to best practices
• Coordinate with Supply Chain to ensure timely ordering, inventory management, and product delivery
• Own Back of House financial performance: food cost, waste, labor, and inventory turn to consistently meet targets
• Train and validate team members before they assume stations, conducting thorough station checks each shift and leading tastings and presentations to educate the service team
• Foster clear communication and a culture of professionalism and accountability within the team

• At least 3 years of experience in culinary leadership and casual dining environments
• Excellent food & beverage knowledge and proven passion for culinary excellence and guest satisfaction
• Experience in training and developing team members in Back of House roles
• Ability to communicate effectively across all teams
• Understanding of Microsoft Office applications (Excel, Word, Outlook, etc.)
• Certification in a Hospitality-related field, or equivalent, preferred
• English fluency and additional languages preferred, but not required