Executive Chef


Run a kitchen. Drive the process. Knock it out of the park – every day. You’re the kind of culinary professional that thrives in the pace of a large, high volume kitchen.

Supervise kitchen operations in this high volume, upscale casual dining environment. Ensure guests receive an exceptional culinary experience, including a commitment to local, fresh ingredients. Ensure all kitchens provide food in accordance with standards of quality. Maintain a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, and management of food cost. Specific duties involve food preparation and the establishment of quality standards, training of employees in cooking methods, presentation techniques and portion control.

Candidates must have management experience in a culinary position, preferably in casual or upscale casual dining settings. Culinary degree is strongly preferred. Proven leadership and communication skills are required, including client relations comfort. Must have exceptional communication and interpersonal skills, as well as a strong focus on increasing participation through consistent and high quality operations.