Executive Chef

Pearland, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Split Shifts

Benefits

Competitive weekly salary

performance-based bonus opportunities

Generous shift meal and family dining discounts

Comprehensive training and ongoing professional development

career advancement and growth opportunities

Paid Time Off

401k Retirement Savings Plan with company match

Tuition Reimbursement Program

Medical insurance

Dental Insurance

Vision Insurance

Cash referral incentives

Perkspot Employee Discount Program

Employee Recognition Program

Slip resistant shoes reimbursement program

Community and charitable involvement opportunities

Job Description

Buffalo Wild Wings is a leading casual dining restaurant chain renowned for its energetic and vibrant atmosphere, where great food and sports come together to create an unforgettable guest experience. With a strong focus on quality, flavor, and service, Buffalo Wild Wings has built a community around its passion for sports, wings, and fun. As a fast-paced, high-volume restaurant brand, it emphasizes teamwork, innovation, and consistency to serve guests delicious meals in a lively environment that celebrates sports and social gatherings. Operating across numerous locations nationwide, Buffalo Wild Wings is dedicated to providing both guests and team members with an exceptional experience, investing in career development and a culture of success.

The Executive Chef at Buffalo Wild Wings plays a crucial leadership role within the kitchen operations. This position demands a culinary visionary who not only delivers exceptional food quality but also leads the kitchen team with precision and enthusiasm. As the operational leader of the back-of-house, the Executive Chef shoulders responsibility for ensuring that every dish meets the brand’s high standards for taste, presentation, and consistency. Beyond cooking, this role involves managing all kitchen staff through hiring, training, and performance oversight to maintain a motivated and efficient team. Inventory control and food cost management are critical components of this job, requiring the Executive Chef to handle budgeting and optimize resources effectively.

Maintaining impeccable health and safety standards is a top priority, ensuring a clean and safe kitchen environment that complies fully with regulatory requirements. The Executive Chef must innovate within the established core menu, introducing improvements and modifications to keep offerings exciting and aligned with customer expectations. Collaborating closely with the General Manager, this role supports restaurant-wide success by contributing to menu planning, promotions, and a seamless guest experience. This leadership position offers a competitive weekly salary with performance-based bonuses and comprehensive benefits, supporting both personal and professional growth. It is ideal for seasoned culinary professionals passionate about excellence in food and team leadership within a dynamic, sports-centric hospitality setting.

Job Requirements

Proven experience in a culinary leadership role preferably as a Head Chef or Executive Chef in a high-volume restaurant environment
Demonstrated mastery of kitchen operations including inventory control food costing staff scheduling and budget management
Exceptional leadership and team-building skills with the ability to train motivate and manage a diverse kitchen staff efficiently
Strong communication and organizational skills crucial for seamless coordination between the back-of-house and front-of-house teams
Ability to maintain high health and safety standards
Flexibility to work in a fast-paced environment with varying shifts

Job Qualifications

Proven experience in a culinary leadership role preferably as a Head Chef or Executive Chef in a high-volume restaurant environment
Demonstrated mastery of kitchen operations including inventory control food costing staff scheduling and budget management
Exceptional leadership and team-building skills with the ability to train motivate and manage a diverse kitchen staff efficiently
A profound passion for producing top-tier food and an uncompromising commitment to quality and detail
Strong communication and organizational skills crucial for seamless coordination between the back-of-house and front-of-house teams

Job Duties

Lead and supervise all back-of-house staff including hiring training and performance management
Develop and implement strategies to ensure consistent food quality presentation and recipe adherence across all menu items
Manage kitchen financials including food cost optimization inventory management and minimizing waste
Maintain and enforce the highest standards of sanitation cleanliness and organization in compliance with all health and safety regulations
Oversee daily prep work line execution and timely fulfillment of all guest orders during peak service periods
Collaborate with the General Manager on menu planning special promotions and ensuring a cohesive restaurant operation