Summary: We are seeking an accomplished Executive Chef with a track record of success in leading high-performing culinary teams and delivering exceptional dining experiences. The ideal candidate will possess a unique blend of leadership experience, menu innovation skills, high-volume kitchen management expertise, creativity, financial acumen, and personal integrity. Must have an ability to adapt with the volitivity of restaurant service, staff emotion and retention. Responsibilities: LEADERSHIP EXPERIENCE: Demonstrated success in leading and motivating culinary teams to achieve excellence in food quality, presentation, and service standards. Proven ability to recruit, train, and mentor kitchen staff, fostering a culture of collaboration, accountability, and continuous improvement. Experience in managing cross-functional teams and collaborating effectively with FOH staff, vendors, and senior management. MENU DEVELOPMENT: A strong creative flair and passion for culinary innovation, with a track record of developing and executing diverse and exciting menus. Ability to adapt menus to seasonal ingredients, dietary preferences, and culinary trends while maintaining profitability and guest satisfaction. CREATIVITY AND VISION: Demonstrated ability to conceptualize and implement creative culinary concepts, signature dishes, and thematic menu experiences that resonate with guests and elevate the dining experience. Strong understanding of flavor profiles, ingredient pairing, and cooking techniques to create memorable and distinctive dishes. P & L MANAGEMENT: Experience in menu costing, inventory management, and implementing cost control measures to optimize food costs and maximize profitability with compromising quality. Familiarity with financial reporting, budgeting processes, and analyzing KPI’s to drive business growth and operational efficiency. ENERGY AND COACHABILITY: High energy level, enthusiasm, and a hands-on approach to leading by example in a dynamic kitchen environment. Openness to feedback, willingness to learn and adapt, and a commitment to continuous professional development and culinary excellence. INTEGRITY AND VISION: Demonstrated integrity, honesty and ethical behavior in all aspects of culinary operations, including food sourcing, preparation, and guest interactions. Ability to maintain a big picture perspective [“See the Forest through the Trees”] while also paying attention to detail and ensuring operational excellence at every level. Experience: Experience working in fast-paced, high volume culinary environments such as upscale restaurants, hotels, or catering operations. Proven ability to manage multiple priorities, maintain food quality, and consistency under pressure, and meet demanding service. Experience in designing tasting menus, special event menus, and catering offerings to meet varying needs and expectations. Minimum 5 years experience as Executive Chef in High Volume Concept ($6 Million ) Experience creating and executing large private event custom menus. (500-1500 person events)