Executive Chef | Steakhouse

Title: Executive Chef

Location: Anchorage, AK

Compensation: $90K - $100K (DOE)

What We’re Looking For

A well established, upscale restaurant group is seeking an experienced Executive Chef to lead the culinary operation of a high end, scratch kitchen in Anchorage. This is an opportunity for a seasoned culinary leader who is passionate about food quality, team development, operational excellence, and creating an exceptional guest experience.

The ideal candidate will have experience leading a sophisticated culinary operation and will be comfortable taking ownership of the kitchen as both a culinary and business leader. This role offers significant autonomy and the opportunity to make a meaningful impact on the restaurant’s culinary program, team, and overall performance.

Key Responsibilities

• Lead all culinary operations while partnering closely with the General Manager and leadership team
• Maintain consistently high standards for food quality, presentation, execution, and kitchen organization
• Oversee food cost, purchasing, inventory, waste, labor, and other key culinary financials
• Lead and develop a talented culinary team, including Sous Chefs and other kitchen leadership
• Build a strong leadership bench and create opportunities for team members to grow within the organization
• Develop and maintain scratch made menus and ensure consistent execution across all service periods
• Oversee culinary execution for private dining, special events, and high volume service
• Maintain strict food safety, sanitation, and operational standards
• Collaborate with front of house leadership to create a seamless and elevated guest experience

Qualifications

• 5+ years of progressive culinary leadership experience in upscale, fine dining, steakhouse, seafood, or comparable environments
• Proven experience leading a high volume scratch kitchen
• Strong understanding of food cost, labor management, purchasing, inventory, and kitchen P&L performance
• Demonstrated success recruiting, developing, and retaining culinary teams
• Strong organizational, communication, and leadership skills
• Hands on leadership style with the ability to maintain high standards while developing a positive team culture