Owner / Executive Chef

Job Overview
We are seeking a highly experienced and dynamic Owner / Executive Chef to lead our culinary operations. This pivotal role involves overseeing all aspects of restaurant management, culinary excellence, and team leadership. The ideal candidate will possess extensive culinary expertise, strong leadership skills, and a passion for delivering exceptional dining experiences. As the Owner / Executive Chef, you will be responsible for maintaining high standards of food quality, safety, and service while managing daily operations to ensure the success of the establishment.

Duties

• Develop and refine menus, ensuring they align with brand standards and customer preferences.
• Oversee food preparation, presentation, and quality control across all dining services.
• Manage kitchen operations including inventory control, food safety compliance, and cost management.
• Lead and supervise culinary staff, including hiring, training, scheduling, and performance evaluations.
• Coordinate catering events, banquets, and special functions with attention to dietary requirements and customer satisfaction.
• Implement food industry best practices related to food handling, safety protocols, and sanitation standards.
• Manage restaurant operations including shift management, customer service standards, and hospitality excellence.
• Oversee inventory management to minimize waste while ensuring availability of necessary ingredients and supplies.
• Maintain a high level of team management by fostering a positive work environment focused on teamwork and professional growth.
• Ensure compliance with all health regulations and licensing requirements related to food service management.

Requirements

• Proven experience in fine dining establishments with banquet and catering experience preferred.
• Strong supervisory experience with demonstrated leadership in kitchen management and team oversight.
• Extensive background in food production, menu planning, and culinary techniques across various cuisines.
• Knowledge of inventory control systems and food safety standards within the food industry.
• Excellent skills in food service management, including shift management and hospitality operations.
• Experience in restaurant management with a focus on food handling, catering logistics, and customer service excellence.
• Ability to lead a diverse team while maintaining high standards of quality and efficiency.
• Strong organizational skills with attention to detail in kitchen operations and inventory management.
• Culinary experience including cooking expertise in a fast-paced environment; bartending or beverage knowledge is a plus.
• Exceptional leadership qualities with the ability to motivate staff and foster a collaborative work environment. This role offers an exciting opportunity for an accomplished culinary professional to lead a thriving establishment while shaping its future success through innovative cuisine and outstanding service delivery.

Job Type: Full-time

Pay: $75, $95,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In person