Executive Restaurant Chef

Executive Restaurant Chef - Full-Service Peruvian Restaurant

SUMMARY

An established, high-volume restaurant concept is seeking an experienced Executive Chef to lead all back-of-house operations. This role is responsible for culinary execution, kitchen leadership, team development, financial performance, and maintaining consistent quality standards. The Executive Chef will oversee daily kitchen operations while ensuring authenticity of cuisine, operational discipline, and a strong culture of teamwork and accountability.

RESPONSIBILITIES

• Oversee all daily kitchen operations including food preparation, execution, and quality control.
• Ensure consistent execution of menu items, recipes, portioning, and presentation standards.
• Maintain authenticity of cuisine and preparation techniques while upholding brand standards.
• Manage mise en place systems, kitchen organization, and service readiness.
• Ensure consistent quality across lunch, dinner, brunch, and special events.
• Recruit, hire, train, and develop back-of-house team members.
• Build and maintain a positive, disciplined, and collaborative kitchen culture.
• Conduct staff coaching, performance management, and ongoing training.
• Manage food cost performance through purchasing controls, portion management, and waste reduction.
• Control kitchen labor through scheduling, forecasting, and productivity management.
• Conduct regular inventory counts and review variances.
• Manage vendor relationships and oversee food purchasing.
• Partner with restaurant leadership to review financial performance and operational results.
• Maintain recipe costing and support menu engineering efforts.
• Ensure all dishes meet quality, temperature, and presentation standards before leaving the kitchen.
• Coordinate with front-of-house leadership to ensure smooth service and strong guest experience.
• Support catering, events, and special activations when needed.
• Maintain strict compliance with all food safety, sanitation, and health regulations.
• Ensure kitchen cleanliness, organization, and proper equipment maintenance at all times.

QUALIFICATIONS

• 7+ years of progressive culinary leadership experience.
• 3–5 years of experience as an Executive Chef or in a comparable kitchen leadership role.
• Strong knowledge of Latin or South American cuisine mandatory (Peruvian preferred)
• Experience working in high-volume restaurant environments.
• Proven ability to manage food cost, labor cost, and kitchen financial performance.
• Strong leadership, organizational, and operational management skills.
• Experience training and developing kitchen teams.
• Bilingual Spanish/English preferred.
• Culinary degree preferred but not required.

EQUAL OPPORTUNITY EMPLOYER