Executive Chef
We are seeking a chef who blends classical French technique with the bright, ingredient driven sensibility of Mediterranean cooking. The ideal candidate is a confident culinary leader who can own a menu end to end, build and develop a high performing brigade, and run a financially sound kitchen without compromising on quality or hospitality.
What You Will Lead
- Full culinary direction for an upscale French and Mediterranean menu, including menu development, seasonal evolution, plating standards, and recipe documentation
- Daily kitchen operations across all stations, holding consistent standards for execution, presentation, and food safety
- Hiring, training, scheduling, and mentorship of the back of house team, building a culture of pride and accountability
- Food cost and back of house labor management against clear targets, with active use of inventory and ordering discipline
- Vendor and sourcing relationships, prioritizing quality, seasonality, and consistency
- Close collaboration with the beverage and front of house leadership to deliver a cohesive guest experience
- Banquet and private event execution to the same standard as a la carte service
What We Are Looking For
- Proven experience as an Executive Chef in an upscale or fine dining setting
- Deep command of French technique paired with genuine fluency in Mediterranean cuisine and ingredients
- A track record of managing food cost and labor to budget while protecting quality
- Strong leadership presence with the ability to recruit, develop, and retain talent
- Calm, organized, and effective under the pressure of a busy service
- ServSafe certification or the ability to obtain it promptly
- Flexibility to work nights, weekends, and holidays as the business requires
Compensation and Benefits
- Competitive salary commensurate with experience.
- Performance based bonus structure tied to food cost, labor, and guest satisfaction
- Health, dental, and vision insurance
- Paid Time Off
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