Executive Chef

Our company is an innovative restaurant group committed to creating unique and memorable dining experiences. We prioritize creativity, quality, and operational excellence in every concept we develop. Currently, we are launching an exciting new restaurant concept in Sioux Falls, SD, where we aim to blend culinary innovation with outstanding service in a vibrant, upscale casual setting. Our new concept will reflect a passion for fine ingredients, thoughtful menu design, and an inviting atmosphere that appeals to a broad range of guests looking for a superior dining experience. As a growing organization, we foster a collaborative and professional work environment where ideas are valued and growth opportunities abound. We are rooted in a culture of teamwork, respect, and a commitment to excellence, ensuring a consistent and high-quality guest experience.

We are seeking a highly skilled and experienced Executive Chef to lead our kitchen operations at this new concept from its inception. The role is full-time and offers a competitive salary along with performance incentives to reward excellence and innovation. This position is designed for a hands-on culinary leader who can combine creativity with operational discipline to drive success. The Executive Chef will be responsible for overseeing all aspects of the kitchen, including menu development, cost management, staffing and training, and day-to-day operational effectiveness. This role requires outstanding leadership abilities to build and mentor a high-functioning culinary team, ensuring seamless service and adherence to quality standards.

The Executive Chef will have the opportunity to shape the culinary vision and brand identity through innovative menus that reflect the restaurant's concept. They will implement standardized operating procedures, manage vendor relationships, control food and labor costs, and ensure compliance with health and safety regulations. Working closely with ownership and management, the chef will contribute strategically to the concept’s growth and development.

This position is ideal for a chef with at least five years of executive or senior kitchen leadership experience, preferably in high-volume, upscale casual, or fine-dining venues. The successful candidate will have demonstrated success in menu design, cost control, inventory management, and building cohesive culinary teams. Flexibility to work during nights, weekends, and holidays is required, reflecting the dynamic nature of hospitality. Our Executive Chef will lead by example, fostering accountability, respect, and a strong team culture dedicated to quality and execution. This is an exceptional opportunity to build a kitchen and menu from the ground up within a supportive and forward-thinking restaurant group, offering significant career growth and creative freedom.