Job Type: Full-Time, In-Person
Compensation: $165,000 – $190,000 + comprehensive executive benefits
As the Executive Chef, you will oversee a premium culinary operation, including multiple high-end restaurant concepts and a world-class food & beverage program doing ~$25M in volume. We are looking for a true mentor and strategic operator who trades ego for craft and balances elite culinary artistry with strong business acumen.
Complete Culinary Oversight: Lead, inspire, and manage a large, multi-concept culinary team, reporting directly to the F&B Director.
Master Multiple Concepts: Maintain the strict culinary integrity and standards of elite concepts, specifically balancing high-end Italian and premium Japanese cuisines.
Financial & System Stewardship: Drive kitchen profitability, manage inventory, control labor, and maintain excellent labor-to-revenue efficiencies without compromising luxury quality.
Uphold Flawless Standards: Actively train and develop a retained culinary team to execute flawless luxury standards (LQA) and strict Department of Health protocols.
5+ years of culinary leadership experience as an Executive Chef or Chef de Cuisine within an ultra-luxury hotel, elite membership club, or Michelin-caliber fine dining group.
Strong, hands-on experience and familiarity with both high-end Italian and premium Japanese cuisines.
Proven experience managing large-scale culinary operations and substantial F&B volumes.
An ego-free, composed, and highly professional leadership style that thrives under pressure.
Strong financial literacy (P&L management, menu costing, labor optimization).