Executive Chef

A high-volume neighborhood restaurant with a focus on American food traditions is seeking anExecutive Chefto lead breakfast, lunch, and dinner operations. This role oversees three Sous Chefs and a team of cooks, ensuring consistency, creativity, and collaboration in a fast-paced kitchen. We’re looking for a calm, organized leader who communicates clearly, inspires their team, and leaves ego at the door.Benefits & Compensation • Competitive salary • Benefit Package • 50–60 hour work week • PTO • Dining DiscountsRequirements & Qualifications (Must-Haves) • Proven experience managing ahigh-volume kitchen(200–800 covers daily) • Ability tolead, train, and mentor Sous Chefs and cooks • Strong organizational skills and experience withkitchen systems and vendor management • Ability tomaintain food costs • Clear, proactive communicator with FOH/BOH teams • Calm, collaborative leadership style under pressure • Publish staff schedules3 weeks in advance • Conductregular staff reviewswith written feedback and recommendations • Manage vendor accounts and ensure timely paymentsPreferred Background & Skills • Experience in bothcasual and elevated dining environments • Knowledge ofAmerican regional cuisines and traditions • Strong financial and analytical skills • Track record of buildinginclusive, collaborative kitchen cultures • Ability to create and refine systems as the operation grows