Job Description

Our new corporate chef must have a very diverse background from fine dining to upscale casual restaurants as well as have worked in the hotel sector (boutique locations would be perfect). This is a creative role in both operational SOPs as well as culinarily. You will be working closely with the store level culinary leaders to perfect new menus, kitchen operations, control all costs without lowering quality and service standards. This is for someone that thrives on developing the chefs they are overseeing so they can grow within the organization as well as hold people accountable for their performance and actions.

Top Responsibilities:

Lead the teams:

• Direct and lead the culinary teams of 5+ locations; attract, develop, and retain Executive Chefs, Kitchen Managers, sous chefs, and hourly culinary teammates.
• Set and uphold the culinary standard across every concept
• Conduct regular kitchen walkthroughs at each property; uphold food safety, sanitation, plate presentation, recipe adherence, and brand identity.
• Coach and counsel the culinary leadership team in line with our core values; conduct periodic performance reviews.

R&D

• Drive product and menu development end-to-end: ideation, costing, recipe testing, training rollout, photography, BOH documentation, and post-launch performance review.
• Develop menus appropriate to each concept, including new concepts that will be coming in the next 24 months
• Identify trends, analyze limited time offerings and menu performance, and benchmark against competitors to keep every concept feeling fresh and current.
• Lead seasonal and event-driven menu programming (Mother's Day, Valentine's, , summer activations, private events at the restaurant(s)).

Costs

• Own food cost and culinary labor cost across all units; partner with the Director of Operations and Controller on period close, variance analysis, and corrective action plans.
• Manage the recipe and food management database (R365 / Toast back office) including modules for recipes, purchasing, and inventory.
• Perform financial impact and profitability analysis on new and revised menu items; teach actual vs. theoretical food cost across the GM and Executive Chef bench.
• Optimize purchasing relationships — negotiate with vendors, manage produce, protein, and seafood programs, drive cost savings without compromising quality.

Standards, systems, and rollouts

• Standardize culinary systems across the group — recipe formats, prep schedules, line standards, food safety logs, training documentation, and BOH SOPs.
• Lead culinary aspects of new restaurant openings, including a new hotel buildout: kitchen design, equipment specification, opening menus, opening team hiring and training.

Food and Beverage Harmony

• Partner with the beverage team on local craft-beer, wine, cocktail, and zero-proof program development to ensure menu pairings and seasonal alignment.
• Champion the integration of culinary and beverage storytelling — guest-facing language, server training, and menu presentation.

Hotel Opening

• Help move our future boutique hotel from concept to opening, lead the hotel's full culinary build: signature restaurant concept, all-day dining, in-room dining, banquet and events, and any specialty outlets.
• Partner with hotel ownership on F&B strategy, brand-defining culinary direction, and securing an Executive Chef capable of operating at fine-dining or Michelin-level standards.
• Develop a hotel-specific culinary playbook that integrates seamlessly with our existing restaurant systems while elevating to luxury-hotel norms.

Compensation & Benefits

• Offering a highly competitive executive compensation package designed to reward strategic leadership, operational excellence, and creative success.
• Competitive Base Salary:  $130,000 – $170,000 annually, structured to reflect the elevated scope of our portfolio and commensurate with premium hotel and fine-dining expertise.
• Performance-Driven Incentive Program:   A targeted annual bonus of 20% to 30% of base salary, directly tied to key performance indicators including portfolio food cost optimization, successful menu launch milestones, and culinary leadership development.
• Comprehensive Health & Wellness:   Premium medical, dental, and vision insurance options alongside a generous Paid Time Off (PTO) program.
• Executive Perks & Allowances:  *
• Travel and mileage allowance for multi-unit site visits.
• Dedicated annual budget for professional development and continuing education.
• Exclusive dining privileges across all brand concepts.
• Full relocation assistance package available for the right candidate.

Still reading?

Please submit your resume along with a brief cover letter outlining your multi-unit hospitality experience and a portfolio or photos of your culinary work.

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