Our client is well-renowned and is seeking an an Executive Chef to lead their fast-paced, innovative kitchen operations. The successful hire will oversee a high-volume culinary operation, responsible for a 6-week rotating menu and leading teams across multiple locations. This role requires creativity, strong leadership, and the ability to manage both the culinary and operational aspects of our business.

What will you be doing?

• Create and manage a rotating menu with daily new items
• Lead and mentor kitchen teams across multiple locations
• Ensure quality control and consistency in food production
• Oversee cost control and budgeting for each location
• Build strong relationships with suppliers and manage inventory
• Collaborate with front-of-house teams for seamless guest experiences

Must-haves

• 7+ years of experience in high-end kitchens, with 3+ years in multi-unit leadership
• Proven expertise in menu design, large-volume food production, and kitchen operations
• Strong leadership and communication skills
• Experience with budgeting, cost management, and inventory control
• Culinary Arts degree or equivalent training
• Food safety certification

Nice-to-haves

• Passion for food trends and innovation
• Ability to thrive in a fast-paced, high-volume environment
• Experience working in a multi-location, multi-unit setting