Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $125,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive base salary
Career growth opportunities
Chance to drive culinary innovation
Operational improvements
Team development
Dynamic inclusive culture
health benefits
bonus potential
Job Description
A leading hospitality group with a reputation for excellence and innovation is seeking an experienced Executive Chef to oversee culinary operations across multiple celebrated restaurant concepts. This dynamic organization prides itself on delivering exceptional guest experiences through a culture built on respect, collaboration, and culinary excellence. With a portfolio that includes a variety of dining venues, the group is dedicated to maintaining high standards in food quality, safety, and hospitality. The Executive Chef role is an exciting leadership opportunity designed for a passionate, hands-on culinary expert ready to drive innovation and operational improvements while mentoring talented teams.
This position offers a competitive base salary of $125,000 along with career growth opportunities within a thriving hospitality organization. The Executive Chef will have the chance to influence guest experiences on a broad scale, lead in developing new menu concepts, and collaborate with diverse teams to ensure seamless operations. The role demands strong leadership skills and a commitment to fostering a positive and inclusive workplace culture. Benefits include health insurance and bonus potential, underscoring the organization's commitment to supporting its leadership staff.
In this multifaceted role, the Executive Chef will be responsible for managing culinary operations across multiple venues, ensuring compliance with the highest hospitality standards. This professional will lead and mentor chefs, kitchen managers, sous chefs, and culinary staff, fostering their development to build and retain a top-tier team. Partnering closely with front-of-house leadership, the Executive Chef will ensure operational alignment and deliver outstanding guest experiences. The role also involves overseeing financial aspects such as food cost, labor, and budgeting, driving efficiency without compromising quality.
The Executive Chef will spearhead the development, testing, and implementation of innovative menus and operational systems, including for emerging retail and grab-and-go food concepts. By conducting audits and monitoring guest feedback, the Executive Chef will continuously improve culinary operations and service standards. The position requires the ability to work long shifts and manage multiple priorities in a fast-paced environment. This is a rare and rewarding opportunity for a visionary culinary leader to make a significant impact within a respected hospitality group while advancing their career in a supportive and dynamic setting.
This position offers a competitive base salary of $125,000 along with career growth opportunities within a thriving hospitality organization. The Executive Chef will have the chance to influence guest experiences on a broad scale, lead in developing new menu concepts, and collaborate with diverse teams to ensure seamless operations. The role demands strong leadership skills and a commitment to fostering a positive and inclusive workplace culture. Benefits include health insurance and bonus potential, underscoring the organization's commitment to supporting its leadership staff.
In this multifaceted role, the Executive Chef will be responsible for managing culinary operations across multiple venues, ensuring compliance with the highest hospitality standards. This professional will lead and mentor chefs, kitchen managers, sous chefs, and culinary staff, fostering their development to build and retain a top-tier team. Partnering closely with front-of-house leadership, the Executive Chef will ensure operational alignment and deliver outstanding guest experiences. The role also involves overseeing financial aspects such as food cost, labor, and budgeting, driving efficiency without compromising quality.
The Executive Chef will spearhead the development, testing, and implementation of innovative menus and operational systems, including for emerging retail and grab-and-go food concepts. By conducting audits and monitoring guest feedback, the Executive Chef will continuously improve culinary operations and service standards. The position requires the ability to work long shifts and manage multiple priorities in a fast-paced environment. This is a rare and rewarding opportunity for a visionary culinary leader to make a significant impact within a respected hospitality group while advancing their career in a supportive and dynamic setting.
Job Requirements
- minimum 5 years of multi-unit executive chef or senior culinary leadership experience in high-volume restaurants
- strong financial management skills, including food cost, labor, and operating budget oversight
- excellent communication and interpersonal skills
- ability to work 10+ hour shifts
- able to stand, walk, or sit for extended periods, and lift up to 50 lbs
Job Qualifications
- minimum 5 years of multi-unit executive chef or senior culinary leadership experience in high-volume restaurants
- demonstrated ability to lead, mentor, and develop diverse culinary teams
- strong financial management skills, including food cost, labor, and operating budget oversight
- extensive knowledge of hospitality standards and guest experience best practices
- excellent communication and interpersonal skills
- ability to work 10+ hour shifts
- able to stand, walk, or sit for extended periods, and lift up to 50 lbs
- spanish language proficiency a plus
- experience with grab-and-go, retail, or CPG food operations
- familiarity with costing platforms such as MarginEdge
- track record of driving interdepartmental collaboration (FOH/BOH)
Job Duties
- oversee all culinary operations, maintaining high standards of food quality, safety, and guest experience across multiple venues
- lead, mentor, and support the development of chefs, kitchen managers, sous chefs, and hourly culinary staff
- partner closely with front-of-house leadership to ensure seamless guest experiences and operational alignment
- develop, test, and implement new menus and operational systems, including for emerging retail and grab-and-go concepts
- manage food cost, inventory, purchasing, and labor controls to achieve financial goals
- conduct audits and monitor guest feedback to continuously improve culinary and hospitality standards
- foster a positive, collaborative, and professional workplace culture that supports internal growth and retention
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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