A well-established, hospitality driven restaurant group known for an authentic Southern cooking philosophy is opening a new location in Orange County and is seeking an Executive Chef. The concept emphasizes fresh ingredients, thoughtful cooking, and a strong full-service guest experience. Experience with high-volume restaurants and catering is highly valued. Executive Chef Responsibilities: • Oversee day to day culinary operations, and ensure consistent execution of food quality, recipes, portioning, and service standards • Lead and develop the kitchen team, including training, scheduling, performance management, and maintaining a collaborative work environment • Manage purchasing, receiving, inventory, food and labor costs, and product levels while minimizing waste • Partner with restaurant leadership on staffing, operations, menu execution, and overall kitchen performance • Establish and maintain standards for kitchen organization, cleanliness, sanitation, food safety, and equipment • Foster a professional work environment built around teamwork, accountability, communication, and respect Executive Chef Skills/Qualifications: • 3+ years culinary management experience (Executive Chef, Senior or Executive Sous Chef, Chef de Cuisine, Kitchen Manager) • Experience in a full-service restaurant environment, including a strong understanding of high-volume operations, organization, timing, and consistent execution • New opening experience a plus • Commitment to excellent food quality and ensuring compliance with all health and safety, and safe food handling practices • Proven ability to build a positive work environment and communicate effectively to lead, train, and hold a kitchen team accountable to established standards • Experience in P&L review, budgetary controls, strict inventory, and labor controls • A flexible schedule to include mornings, nights, weekends, and holidays Compensation Package Includes: • Salary in the $95k-$105k range • Bonus Potential • 100% Medical • 401k • PTO Plan