Executive Chef (Multi-Concept)

Our client a growing restaurant group is looking for more than an Executive Cheftheyre looking for a culinary leader who wants to operate with anownership mentality and grow as a Partner within the company.

The compensation structure is designed to reward both operational performance and long-term contribution to the business. The successful candidate will have the opportunity to earn increased performance-based compensation as responsibilities expand.

As the organization grows this role is expected to have the opportunity to expand beyond a single location to include culinary leadership of an upcoming concept and potentially others.

The long-term opportunity is designed for a chef who wants tobuild a business develop teams grow multiple concepts and participate financially in the results they help create.

• 5 years of progressive culinary leadership experienceideally including 2 years as an Executive Chef Chef de Cuisine or senior culinary leader in a high-volume operation.

• Experience in anupscale chef-driven steakhouse polished casual resort private club or fine-dining environment.

• Strong background inscratch cooking menu development premium proteins seafood sauces and contemporary American cuisine.

• Proven ability to lead ahigh-volume restaurant culinary operationwhile maintaining consistent food quality presentation and execution.

• Demonstrated successrecruiting training developing and retaining culinary teams including sous chefs and other kitchen leaders.

• Strong financial and business acumen including experience managingfood cost labor purchasing inventory waste productivity and kitchen P&L performance.

• Ability to establish systems recipes specifications training programs and operating standards that can bereplicated across multiple locations or concepts.

• Experience withrestaurant openings concept development or multi-unit operationsstrongly preferred.

• Ability to successfully overseedifferent culinary concepts ranging from elevated/fine dining to a high-volume waterfront sports bar.

• Strong understanding of food safety sanitation health department requirements and kitchen compliance.

• Hands-on leadership style with the ability to balance timeon the line developing people managing the business and interacting with ownership/leadership.

• Willingness torelocate to the Somerset Kentucky areaand become an active long-term leader within the operation.