3+ years in an upscale, chef-driven coastal Mediterranean setting as an Executive Chef, Chef de Cuisine, or Senior Sous Chef; proven ability to run Fri/Sat turns, brunch, and private dining without quality slipping; a real track record they can discuss for food cost, ordering, and labor; hands-on pasta/seafood/grill competence; calm, consistent leadership with low turnover and a strong training mindset. This is a hands-on Executive Chef role where the chef truly owns the kitchen, menu direction, line execution, team performance, food cost, and the guest plate.