Executive Chef

Public House is seeking a talented and detail-oriented Executive Chef to support the culinary team in delivering exceptional dining experiences. This role is responsible for executing unique seasonal and locally-sourced menus managing food preparation overseeing inventory and ensuring the smooth operation of the kitchen. The ideal candidate will have a deep passion for innovative cuisine excellent organizational skills and the physical ability to meet the demands of a fast-paced kitchen environment.

Position Purpose

Support the culinary team in delivering exceptional dining experiences including food preparations transportation and meal service across all meal periods and events.

Responsibilities/Duties/Functions/Tasks

Culinary Leadership & Menu Development

• Lead all culinary operations and ensure consistent high-quality food preparation presentation portioning and service execution.
• Develop and implement seasonal locally sourced and event menus aligned with the brand guest preferences and cost goals.
• Collaborate with the General Manager and management team on menu strategy rollouts events and culinary program development.

Food Cost Purchasing & Inventory

• Manage food COGS purchasing inventory vendor relationships and waste to meet established cost and quality targets.
• Develop and maintain recipes plate and theoretical costs par levels ordering procedures and inventory controls.

Kitchen Operations Safety & Systems

• Establish efficient kitchen systems for prep production labor allocation line organization equipment and service execution.
• Develop and maintain SOPs and enforce food safety sanitation food handling storage and time and temperature standards.
• Review operations and identify opportunities to improve efficiency quality safety and profitability.

Staffing Training & Team Development

• Hire schedule train supervise and develop culinary staff while aligning labor with business levels events and operational needs.
• Establish clear performance standards and foster a respectful collaborative culture built on accountability excellence and teamwork.
• Conduct regular team meetings and training to maintain menu preparation safety service and communication standards.

Guest Experience Feedback & Collaboration

• Gather and evaluate guest and FOH feedback through surveys mock services menu reviews and direct observation using insights to improve quality and guest satisfaction.
• Use guest feedback menu performance food costs and operational results to improve profitability and the overall dining experience.
• Communicate and collaborate effectively with the General Manager FOH team culinary staff vendors and event clients while adapting to changing business and guest needs.

Qualifications

• 5 years of Food & Beverage experience with demonstrated leadership experience managing a kitchen team and leading culinary staff.
• ServSafe or Food Safety Manager certification or willingness to become certified.
• Experience working in a fast-paced kitchen environment and managing multiple priorities simultaneously.
• Experience with menu development recipe creation food costing purchasing inventory management and kitchen operations.
• Strong organizational and communication skills with the ability to establish systems maintain standards and hold team members accountable.
• Creativity and enthusiasm for developing new recipes menu items and culinary techniques

Work Requirements

• Ability to stand for extended periods in a fast-paced kitchen environment.
• Capacity to lift and carry up to 50 pounds regularly.
• Dexterity to safely handle knives kitchen appliances and hot surfaces.
• Tolerance for working in extreme temperatures including hot kitchen lines and walk-in freezers.
• Willingness to work in a loud and busy environment with exposure to kitchen machinery chemicals and fire.
• Ability to work long hours including early mornings late evenings weekends holidays and split shifts as needed.

Required Experience:

IC