Executive Chef- Upscale Casual

The hiring establishment is a premier, quality-driven hospitality group that currently operates 70 locations with continuous growth. This company specializes in upscale casual dining and is renowned for its commitment to delivering exceptional culinary experiences and top-tier service. As a hospitality group, they focus on maintaining a high standard across all their venues, promoting brand consistency, operational excellence, and team development. Their presence in the Memphis, TN metro area signifies a strategic expansion into a high-volume market with a sophisticated concept that combines a scratch kitchen with steakhouse offerings, targeting discerning diners who appreciate expertly prepared food and a refined dining atmosphere.

For this exciting opportunity, the company is seeking an Executive Chef to lead kitchen operations within their high-volume, upscale casual restaurant situated in the Memphis, Tennessee market. The Executive Chef role is designed for a seasoned culinary professional who thrives in a structured, corporate environment and enjoys hands-on leadership. This position is a cornerstone for operational success, requiring discipline, expertise, and the ability to cultivate high-performing teams. The culinary leader will oversee all aspects of a scratch kitchen that emphasizes fresh, made-from-scratch dishes, including expert butchering and daily hand-cutting of aged steaks and fresh seafood. This is not a creative or experimental role but an operational leadership role focused on excellence and consistency across all kitchen functions.

The role offers a base salary between $75,000 and $85,000, commensurate with experience, plus an uncapped, performance-based bonus structure paid every four weeks, potentially adding $15,000 to $20,000 or more annually. Three weeks of paid time off are provided during the first year, increasing to four weeks after five years. Additional benefits such as comprehensive medical, dental, vision, disability, and life insurance support the well-being of the Executive Chef. The company values work-life balance, indicated by closures on Thanksgiving and Christmas, as well as early closure on Christmas Eve. They also invest in their leadership by providing a 10-week intensive paid training program with accommodations covered.

The Executive Chef will be charged with operational excellence by leading and motivating the back-of-house (BOH) team, managing kitchen operations, and overseeing all food production to ensure the highest standards. Talent management is a critical responsibility, involving interviewing, hiring, and retaining a cohesive and motivated team. This role also entails strict financial stewardship, including precise ordering and bi-weekly inventory management to meet financial targets concerning food costs and labor optimization. Maintaining organizational standards, cleanliness, food safety, and brand consistency is paramount. Strong professional stability and experience in similar upscale-casual corporate environments—such as Bonefish Grill or Cheesecake Factory—are highly preferred, specifically excluding candidates from contract food service, country clubs, or hotel backgrounds.