Executive Chef
$80,000–$90,000 year
On-siteWilmington, Delaware, United States
Job Summary
Lead daily kitchen operations for a high-volume, full-service restaurant by directing the Sous Chef and kitchen leads to ensure station readiness, ticket-time performance, and execution standards. Oversee prep, production, and service standards while maintaining exceptional food quality, flavor consistency, and sanitation compliance across all shifts. Build and refine kitchen systems to improve performance, efficiency, and accountability through audits, recipe adherence, and portion controls. Recruit, train, and develop future kitchen leaders while managing labor targets and scheduling effectiveness. Monitor food costs, oversee inventory, and verify vendor quality to protect brand standards and profitability. Partner with senior culinary leadership on menu innovation, testing, and rollout to keep offerings fresh and competitive.
Required Qualifications
- Proven culinary leadership experience in a high-volume, full-service restaurant environment
- Strong knowledge of food production, sanitation, deep cleaning standards, and health department compliance
- Demonstrated ability to create and implement systems that improve consistency, execution, and accountability
- Strong experience recruiting, training, coaching, and developing culinary talent
- Solid understanding of inventory control, vendor management, and food cost strategy
- Excellent organizational, communication, and leadership skills
- Strong attention to detail, urgency, and commitment to standards
- Flexible availability, including nights, weekends, and holidays
Desired Qualifications
- Experience leading other leaders such as Sous Chefs, Kitchen Managers, or lead line teams preferred
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