We are hiring an Executive Chef for a high-volume, upscale steakhouse known for quality, consistency, and a strong service culture. This role requires a hands-on leader who can drive execution, develop teams, and maintain high standards in a structured, performance-driven environment. Executive Chef Responsibilities • Lead all kitchen operations, including service execution, prep, and production • Maintain consistency in food quality, plating, and standards across all stations • Hire, train, and develop BOH team members at all levels • Drive accountability, performance, and culture within the kitchen • Manage inventory, ordering, and vendor relationships • Oversee food cost, labor cost, and overall kitchen financial performance • Ensure compliance with sanitation, food safety, and operational standards • Lead scheduling, labor planning, and staffing strategies • Execute menus and ensure adherence to recipes and systems • Partner with ownership and leadership on operations and performance goals Executive Chef Qualifications • Proven Executive Chef experience in upscale casual or fine dining, high-volume environments • Strong leadership presence with a hands-on, team-first approach • Experience in scratch kitchens with high standards of execution • Ability to manage costs, labor, and kitchen systems effectively • Strong organizational skills and attention to detail • High level of accountability and pride in performance • Stable background with demonstrated team development • Responsible Tenures - no less than 2 years with each previous employer Executive Chef Compensation & Benefits • Base salary: $80k-$100k • Bonus opportunity • Health, dental, and vision insurance • Paid time off • Growth and advancement opportunities within a multi-unit restaurant group JOB ID: 182000 #post Mike Ferrara