Executive Chef – Elevated Italian/Southern Restaurant

Overview

A new, design-forward restaurant is seeking an experienced and visionary Executive Chef to lead a high-performance culinary team. The concept blends Italian culinary tradition with Southern ingredients, supported by a wood-fired cooking program, seasonal heirloom produce, and refined presentation.

This role requires a chef capable of delivering exceptional food quality, building a strong kitchen culture, maintaining financial discipline, and elevating a brand-defining dining experience. The Executive Chef will collaborate with senior leadership to refine menu identity, maintain consistency, and create a memorable guest experience.

Key Responsibilities

• Lead all back-of-house operations for dinner, brunch, and late-night services.
• Uphold a culinary identity rooted in wood-fired preparation, seasonal ingredients, and Italian–Southern inspiration.
• Ensure consistency in flavor, technique, execution, and presentation across all stations.
• Implement and maintain recipe standards, plating guides, and prep systems.

Menu Development & Innovation

• Develop seasonal menus, rotating features, and specials aligned with brand standards.
• Incorporate local and regional ingredients whenever possible.
• Maintain a balanced menu that is both operationally efficient and cost-effective.
• Work with leadership to ensure profitability through smart design and cross-utilization.

Team Management & Culture

• Recruit, train, schedule, and manage culinary staff including sous chefs, line cooks, and prep teams.
• Build a strong, positive, accountable kitchen culture rooted in professionalism and development.
• Conduct coaching, performance reviews, and corrective action when needed.
• Promote a clean, safe, organized kitchen environment at all times.

Operational & Financial Accountability

• Oversee ordering, inventory, vendor relationships, and waste
• Maintain food cost, labor cost, and operational budgets within
• Implement systems that support accuracy, efficiency, and daily operational consistency.
• Ensure compliance with all health, safety, and sanitation regulations.

Guest Experience

• Ensure every dish leaving the kitchen reflects the brand’s culinary standards.
• Collaborate with FOH leadership to ensure seamless communication and service flow.
• Engage with guests as needed for VIPs, tastings, and experience feedback.

Qualifications

Experience

• 5+ years as an Executive Chef, CDC, or Head Chef in upscale dining, contemporary Italian, wood-fired, or chef-driven Southern cuisine.
• Proven success managing high-volume kitchens without sacrificing quality.
• Track record of building and developing strong culinary teams.
• Experience with openings, brand development, or concept scaling is a plus.

Skills & Attributes

• Strong command of Italian fundamentals, fire-based cooking, and Southern flavor profiles.
• Excellent palate and ability to execute refined, consistent, visually compelling dishes.
• Exceptional leadership, communication, and team-building skills.
• Strong operational knowledge—ordering, costing, inventory, systems, and efficiency.
• Calm under pressure with a solution-driven, collaborative mindset.
• High personal standards for cleanliness, organization, and discipline.

Compensation & Benefits

• Competitive salary
• Performance-based bonus structure
• Health, dental, and vision benefits (eligibility varies)
• Paid time off
• 401K program
• Opportunities for advancement within a growing hospitality group