Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
performance-based bonuses
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) with employer match
Employee assistance program
employee food discount
Shift manager meal
Job Description
UP on the Roof is a vibrant and upscale rooftop dining destination located in an enviable setting that offers guests a unique combination of bold flavors, meticulously crafted cocktails, and an unforgettable atmosphere. This establishment is renowned for its dedication to scratch-made dishes featuring locally sourced ingredients, aiming to provide an elevated culinary experience that combines quality, creativity, and hospitality. As a notable player in the hospitality and dining industry, UP on the Roof prides itself on maintaining a refined culinary standard, focused on innovation and excellence to meet the demands of discerning diners who seek both ambiance and superior food quality.
The Executive Chef role at UP on the Roof is a high-impact, full-time position that comes with a competitive salary and performance-based bonus structure, designed to attract an experienced and dynamic chef leader. This position encompasses overseeing all back-of-house operations, ensuring the kitchen runs with efficiency and passion while upholding the highest culinary standards. The Executive Chef will be responsible for leading a talented kitchen team, inspiring them to perform at their best through training, mentoring, and support. This role demands a visionary individual with strong leadership skills and creativity, capable of shaping menus, managing costs, and cultivating an environment that balances rigorous food safety compliance with innovation.
The Executive Chef’s duties extend beyond daily kitchen operations to include strategic menu development, inventory and supplier management, as well as collaboration with management on special events and seasonal promotions. Maintaining food quality, controlling both food and labor costs, and ensuring adherence to sanitation and health regulations form the core of this position’s responsibilities. Beyond operational management, the role is critical for fostering a positive, team-oriented kitchen culture that encourages excellence and accountability at all levels.
This position offers a unique opportunity for chefs who thrive in fast-paced, high-volume upscale dining environments to make a substantial impact in a growth-oriented brand. The Executive Chef must demonstrate a proven track record of culinary creativity and innovation while also possessing robust knowledge of budgeting, cost controls, and kitchen operations. Holding or being able to obtain ServSafe certification is mandatory, reflecting the company’s uncompromising standards for food safety. The company’s supportive leadership team, combined with opportunities for professional development and a dynamic work environment, make this role ideal for those eager to lead in a respected culinary venue with a growing profile.
The Executive Chef role at UP on the Roof is a high-impact, full-time position that comes with a competitive salary and performance-based bonus structure, designed to attract an experienced and dynamic chef leader. This position encompasses overseeing all back-of-house operations, ensuring the kitchen runs with efficiency and passion while upholding the highest culinary standards. The Executive Chef will be responsible for leading a talented kitchen team, inspiring them to perform at their best through training, mentoring, and support. This role demands a visionary individual with strong leadership skills and creativity, capable of shaping menus, managing costs, and cultivating an environment that balances rigorous food safety compliance with innovation.
The Executive Chef’s duties extend beyond daily kitchen operations to include strategic menu development, inventory and supplier management, as well as collaboration with management on special events and seasonal promotions. Maintaining food quality, controlling both food and labor costs, and ensuring adherence to sanitation and health regulations form the core of this position’s responsibilities. Beyond operational management, the role is critical for fostering a positive, team-oriented kitchen culture that encourages excellence and accountability at all levels.
This position offers a unique opportunity for chefs who thrive in fast-paced, high-volume upscale dining environments to make a substantial impact in a growth-oriented brand. The Executive Chef must demonstrate a proven track record of culinary creativity and innovation while also possessing robust knowledge of budgeting, cost controls, and kitchen operations. Holding or being able to obtain ServSafe certification is mandatory, reflecting the company’s uncompromising standards for food safety. The company’s supportive leadership team, combined with opportunities for professional development and a dynamic work environment, make this role ideal for those eager to lead in a respected culinary venue with a growing profile.
Job Requirements
- Proven experience as an executive chef or head chef in a high-volume restaurant or hospitality environment
- exceptional culinary skills with a passion for creativity and innovation
- strong leadership abilities and the ability to inspire and motivate a team
- excellent knowledge of culinary techniques cooking methods and food safety standards
- experience in menu planning recipe development and cost control
- outstanding organizational and time management skills with the ability to multitask and work under pressure
- strong attention to detail and commitment to delivering consistently high-quality food
- excellent communication and interpersonal skills with the ability to collaborate effectively with diverse stakeholders
- culinary degree or equivalent qualification is preferred
Job Qualifications
- 3-5 years of experience as an executive chef or senior sous chef in a high-volume upscale dining environment
- proven track record of menu innovation and culinary creativity
- strong leadership and communication skills
- excellent understanding of cost control budgeting and kitchen operations
- ServSafe certification or ability to obtain
- ability to thrive in a fast-paced environment while maintaining quality and consistency
Job Duties
- Lead all kitchen operations including menu development food preparation and execution
- train mentor and supervise back-of-house staff to ensure high performance and consistency
- maintain food and labor costs in alignment with company goals
- ensure compliance with all food safety sanitation and health regulations
- manage inventory ordering and vendor relationships
- collaborate with management on special events seasonal menus and promotional offerings
- foster a positive professional and team-oriented kitchen culture
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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