Executive Chef - High Volume Restaurant Group

Requirements: Minimum of 4–5+ years of relevant culinary leadership experience. Proven experience as an Executive Chef in a high-volume, upscale restaurant generating approximately $8M–$10M in annual revenue. Extensive knowledge of upscale American cuisine, seafood, culinary techniques, and current food trends. Strong leadership and management skills, with the ability to motivate, develop, and lead a high-performing culinary team. Demonstrated creativity and experience developing innovative seasonal menus. Strong understanding of food costing, inventory management, purchasing, portion control, and labor optimization. Thorough knowledge of food safety, sanitation, and health regulations. Excellent communication, organization, and interpersonal skills. Ability to thrive in a fast-paced environment while managing multiple priorities. Flexibility to work evenings, weekends, and holidays as required. You can use www.workgrades.com to collect and manage your references for free and share them with us or anyone else you choose. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.