Executive Chef

Position Summary

The Executive Chef is responsible for the overall leadership, organization, and performance of the kitchen. This role ensures consistent execution of food quality, maintains financial targets, develops the team, and creates a structured, accountable BOH environment.

The Executive Chef is expected to lead by example—being hands-on during service, setting clear expectations, and building systems that drive consistency across all shifts.

Core Responsibilities

Kitchen Leadership & Team Development

• Lead, coach, and develop all BOH staff including Sous Chefs, CDCs, and line cooks
• Build a culture of accountability, professionalism, and mutual respect
• Clearly define roles, responsibilities, and expectations for all kitchen staff
• Conduct regular performance reviews and provide structured feedback
• Oversee hiring, onboarding, training, and retention of BOH team

Operations & Execution

• Ensure consistent execution of all menu items to company standards
• Maintain strong presence during peak service periods
• Implement and enforce SOPs, prep systems, and station organization
• Create and maintain prep lists, pars, and ordering systems
• Monitor daily service flow and address inefficiencies in real time

Menu Development & Culinary Direction

• Develop menus that align with the restaurant’s concept and brand
• Create seasonal dishes, specials, and menu updates with a focus on simplicity and execution
• Test and present new dishes prior to implementation
• Collaborate with FOH and leadership on menu rollouts and training

Financial Management

• Manage food cost, labor cost, and overall kitchen profitability
• Oversee purchasing, vendor relationships, and inventory controls
• Minimize waste and optimize product utilization
• Ensure accurate recipe costing and portion control

Systems & Structure

• Develop, refine, and maintain SOPs and kitchen systems
• Create training programs for all BOH roles, including CDC and Sous Chef development
• Standardize recipes, plating, and prep procedures
• Ensure systems are documented and scalable

Compliance & Safety

• Maintain a clean, organized, and safe kitchen environment
• Ensure compliance with health department regulations and food safety standards
• Enforce proper sanitation, storage, and handling procedures

Expectations

• Be present, engaged, and hands-on during service
• Lead with professionalism, clear communication, and consistency
• Take ownership of all BOH operations and results
• Develop team members into stronger leaders and operators
• Continuously improve systems, execution, and overall kitchen performance

Qualifications

• 5+ years of experience in a leadership role (Executive Chef or CDC)
• Strong financial acumen (food cost, labor management, P&L understanding)
• Proven ability to build and lead high-performing teams
• Experience in high-volume, quality-driven restaurants
• Strong organizational and communication skills

Success Metrics (What Success Looks Like)

• Consistent food quality and execution across all services
• Food and labor costs within target
• Strong BOH team retention and development
• Clean, organized, and efficient kitchen operations
• Successful rollout of new menu items and systems