963 Executive Chef jobs in the United States

Pay: $7000 per year - $8000 per year

At Great Wolf, the Restaurant Executive Chef  is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.

Join our Pack:   

•Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels  

•Great Perks : Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives  

•Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training  

•Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund  

•Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.  

Benefits:   

•Medical, Dental, and Vision insurance  

•Health savings account  

•Telehealth resources  

•Life insurance  

•401K with employer match  

•Paid vacation time off  

•Paid parental leave 

Essential Duties & Responsibilities

• Manage and direct the preparation and presentation of all foods in all venues of the Lodge
• Maintain and follow all local Health Department food preparation codes and regulations
• Ensure all food preparation licenses and training (as required) is maintained by all pack members
• Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
• Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
• Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
• Maintain working rapport with all hotel staff for efficient operation and service to guests
• Monitor staff performance, product quality and production flow; foster improvement where necessary
• Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
• Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
• Confer with Director of Food and Beverage regarding new selections and changes
• Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
• Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)
• Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs
• Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures

Basic Qualifications & Skills

• High School degree or equivalent
• 5+ years experience in restaurant kitchen(s)
• 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
• Successful completion of criminal background check and drug screen

Desired Qualifications & Traits

• Culinary education degree
• Previous Executive Chef experience
• Prior kitchen experience in hotel/resort industry
• Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
• Proven teamwork
• Projects professional image that inspires trust and confidence
• Enthusiastic and positive energy

Physical Requirements

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Application Instructions   

We are hiring immediately, with relocation packages available. Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). Complete an application and a recruiter will reach out on next step. 

This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $7000 per year - $8000 per year

At Great Wolf, the Restaurant Executive Chef  is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.

Join our Pack:   

•Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels  

•Great Perks : Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives  

•Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training  

•Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund  

•Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.  

Benefits:   

•Medical, Dental, and Vision insurance  

•Health savings account  

•Telehealth resources  

•Life insurance  

•401K with employer match  

•Paid vacation time off  

•Paid parental leave 

Essential Duties & Responsibilities

• Manage and direct the preparation and presentation of all foods in all venues of the Lodge
• Maintain and follow all local Health Department food preparation codes and regulations
• Ensure all food preparation licenses and training (as required) is maintained by all pack members
• Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
• Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
• Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
• Maintain working rapport with all hotel staff for efficient operation and service to guests
• Monitor staff performance, product quality and production flow; foster improvement where necessary
• Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
• Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
• Confer with Director of Food and Beverage regarding new selections and changes
• Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
• Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)
• Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs
• Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures

Basic Qualifications & Skills

• High School degree or equivalent
• 5+ years experience in restaurant kitchen(s)
• 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
• Successful completion of criminal background check and drug screen

Desired Qualifications & Traits

• Culinary education degree
• Previous Executive Chef experience
• Prior kitchen experience in hotel/resort industry
• Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
• Proven teamwork
• Projects professional image that inspires trust and confidence
• Enthusiastic and positive energy

Physical Requirements

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Application Instructions   

We are hiring immediately, with relocation packages available. Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). Complete an application and a recruiter will reach out on next step. 

This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Beatrix is a neighborhood coffeehouse, restaurant and meeting place, featuring healthy meets delicious menu options plus in-house pastries and signature cookies.

Beatrix is Now Hiring an EXECUTIVE CHEF!

Lettuce Entertain You is looking for an EXECUTIVE CHEF with 5+ years of executive chef experience in a full-service high-volume restaurant .


Lettuce is a culinary-driven company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 100+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce! EOE. We participate in E-Verify / Participamos en E-Verify

Some of Our Executive Chef Benefits:

• Quarterly Bonus
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Domestic Partner Benefits
• Paid Time Off
• 401(k)

• Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders 
• Ensure effective BOH training in collaboration with divisional trainers and chefs
• Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems
• Partner with designated chefs to purchase and order food product and supplies for the restaurant
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Create new and maintain existing recipe costing in partnership with GM and designated chefs
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed

• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

• 5+ years of Executive Chef experience in a full-service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems

#CAPOST

Opportunity to join a modern Italian restaurant in Chicago's Gold Coast!

Role Expectations & Duties:

Ensure the skillful execution of all menu items - honoring the classics alongside creative daily and seasonal dishes; Develop enticing and Italian-influenced menu items

Establish and maintain a safe, clean, professional, and organized kitchen, adhering to all state/local health department regulations. Take ownership of the food and the environment in which the food is prepared.

Oversee the kitchen team, including Line Cooks and Dish Team; Develop, coach, and retain a great staff by creating an environment that promotes individual growth and team success.

Can meet a responsible food & labor budget that delivers quality while being fiscally responsible?

Oversee the ordering, and take responsibility for the preparation, cooking, and presentation of food according to productivity standards, cost controls, and forecasts.

Monitor and evaluate team performance, product quality, and production flow to meet quality standards and budgetary restraints.

Communicate effectively with team members; Conduct pre-shifts, menu briefings, and weekly department meetings.

Schedule, conduct, and document employee performance reviews according to standard operating procedures

Other duties as required

Requirements:
6+ years of supervisory experience
3+ years’ experience in a fine dining establishment
Degree from a food service program, culinary school, or equivalent preferred

Experience in pasta making and Italian Cusine
Knowledge of menu development, marketing, cost, and wage control
Proficient computer skills; Ability to use MS Word and Excel; Experience using POS systems
A passion for quality and respect for team members and guests
Flexibility to work a variety of shifts, including days, nights, weekends, and holidays


Benefit Details:

Relocation services as needed for out-state hires
Fully Employer Funded Benefit Package (Medical & Dental)
Competitive Pay and Performace Bonuses
Paid Time Off, Paid Sick Leave
Employer Paid Parking
Employer Paid Celluar Telephone Allowance
Monthly Food + Beverage Allowance for R&D

About Celestine

Celestine, a seasonal Mediterranean restaurant on the DUMBO waterfront, has one of NYC's most stunning dining rooms. Located just under the Manhattan Bridge, our restaurant has sweeping views of both bridges and  downtown Manhattan.  

Over the nearly 10 years we have been operating we’ve offered guests a highly seasonal menu that’s approachable enough for an easy weeknight dinner but elegant enough for a special occasion. The restaurant has 65 indoor seats and an additional 55 outdoor seats for warm weather dining. Our team is made up of hard-working, passionate people who care deeply about creating the best possible guest experience and working environment for ourselves and our colleagues. For more information about Celestine, please visit: />
Who We’re Looking For

We are looking for an Executive Chef with a strong background and proven leadership/organizational skills to take the reins of our well-established, busy, profitable restaurant. As our menu focuses on contemporary Eastern Mediterranean cuisine, we are looking for a chef with a deep knowledge of and passion for this type of food. Celestine is a high-volume restaurant (200+ cover services) offering dinner, brunch, and over 70 private events each year. The ideal candidate will be a highly professional team player, act as a mentor to their staff, be collaborative with their colleagues, lead through example, and demand attention to detail with a gentle touch. Celestine is one of several operating and upcoming restaurants in our group so the position provides future opportunities for professional growth to high-performing, dedicated professionals.

Responsibilities

• Serve as the leader of our kitchen team, preparing and executing the menu at a high level of quality and precision
• Contribute to the maintenance and improvement of the restaurant’s reputation as a neighborhood destination for outstanding food, service, and hospitality 
• Collaborate closely with the events team to coordinate tastings, off-site catered events, and on-site events ranging from semi-private large group bookings to full venue buy-outs.
• Build a strong kitchen culture with mentorship, cohesion, passion, discipline, and accountability
• Train and supervise kitchen team for optimal balance of excellence, efficiency, and cost controls
• Contribute to the restaurant’s financial success and growth through effective leadership, standard-setting, on-site presence and implementation of best practices
• Develop, cost, and trial-run new menu items in collaboration with leadership team
• Manage appropriate food costs through ordering improvements, inventory management, portion control, and food waste controls
• Ensure all kitchen production and storage areas are maintained in a clean and orderly manner that adhere to NYC DOH health and safety standards as a minimum
• Manage BOH staff scheduling, attendance, and discipline
• Active and hands-on support of all kitchen departments and stations as needed during production and service periods

Qualifications

• Minimum of 5 years’ experience in management positions in high-quality restaurants
• Prior experience with restaurant-related events, catering, and buy-outs
• Strong preference for candidates with prior NYC restaurant experience
• Strong preference for candidates with experience in Mediterranean and Middle Eastern cuisine
• Experience managing P&L's, labor, purchasing, vendors and quality control
• Track record of consistent and stable prior work experience in the restaurant industry
• Excellent working knowledge of food preparation techniques, equipment, and standards
• Able to be organized and productive while working meticulously in a high intensity kitchen
• Able to take direction and coaching from ownership
• Able to effectively, calmly, and empathetically provide direction and coaching to kitchen team
• Proficient in Craftable, Resy, Tripleseat and Schedulefly, Microsoft office, and computer functions  
• Experience in managing DOH food safety standards and policies required to get the “A” grade
• Experience in following all NYS labor responsibilities, laws, requirements, regulations and policies
• Must have an active/valid DOHMH Food Handler’s Certificate

Compensation

This position will have a base salary in the $110K range with opportunity for a $0K bonus.

Perks & Benefits

The Executive Chef position will be eligible for the following benefits:

• Individual health insurance premium partial reimbursement
• Two weeks paid time off per year
• Commuter benefits

Application Process

Candidates should send an email to with “Executive Chef” in the subject line, and include the following information:

• Cover letter
• Resume

Qualified candidates will be contacted directly.

Celestine provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. If you require a reasonable accommodation to view or apply to this position, please contact us via

Compensation: Salary ($110 000.00 - 130,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits

DineAmic Hospitality is seeking an Executive Chef for one of our Greek restaurants, Lyra. 

Lyra brings fresh, holistic fare to Chicago diners in an earthy, indoor-meets-outdoor space.  The Executive Chef is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering.  The Executive Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. 

GENERAL FUNCTIONS + RESPONSIBILITIES

Culinary

• Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors
• Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic.
• Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets

Leadership and Management

• Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program)
• Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development
• Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to DineAmic procedures.
• Schedule, conduct and document employee performance reviews according to standard operating procedure.
• Identify, train, and develop key employees for growth, advancement and promotion.

Kitchen Operations

• Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability
• Maintain departmental budget expectations
• Assist company efforts to optimize labor & product costs
• Proactively build lasting relationships with purveyors
• Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.
• Oversee the purchase and ordering of all food products and supplies for the restaurant.
  • Ensure daily product orders are taking place
  • Track high-cost items according to standing operating procedure.
• Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc.

Safety

• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Coordinate proper food storage according to standard operating procedure and health and safety guidelines
• Work safely in a confined, crowded space of variable noise and temperature levels
• Comply with all safety and sanitation guidelines and procedures
  • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.
  • Wear a hair restraint while on duty.
  • Wash hands regularly, according to guidelines.
  • Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items.

REQUIREMENTS

• Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred
• Proven experience creating a safe work environment incorporating teamwork and professional development
• Ability to efficiently identify issues and problem solve.
• Commitment to quality, accuracy, timeliness, and results
• The ability to handle stress in a productive way as well as the ability to delegate while maintaining control
• Proficient computer skills, basic math skills, and ability to operate a point-of-sale system.
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
• Minimum of 50 hours per week required
• Holds a current SERV safe (or equivalent) certification

 BENEFITS +PERKS

• BCBS Medical
• BCBS Dental
• EyeMed Vision
• Company-paid Short-term Disability Insurance
• Company-paid Life and AD&D Insurance
• Company-paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Monkey Bar   is looking for a dedicated and experienced Full Time Executive Chef ($125,000/year + Bonus Structure)  to join our team!

Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience.  Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture.

We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off!

Experience & Qualifications:

• Minimum of 5 years working in a fast-paced, full-service restaurant. 

• 3 years of experience as an Executive Chef or other senior-level kitchen leadership position.

• In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health.

• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.

• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director.

• Must be able to frequently lift items weighing up to 50 pounds.
  

Responsibilities & Duties:  

• Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation.

• Communicate professionally and confidently with employees, vendors, and leadership. 

• Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis.

• Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership.

• Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. 

• Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. 

• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date.

• Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership.

• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.

Hogsalt is not your typical restaurant group.  Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams.  Our service team reimagines hospitality with energy and a sense of fun.  Our culinary team makes classic dishes so expertly that you'll remember why they became classics.  No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy.

Ready to join our team?

Please apply via the link provided; all applications will be reviewed in Harri.

Reserve Cut is looking for an Executive Chef to join our Downtown location!

If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply! The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.

Salary Range: $100,00 - $120,000

Who you are:

The Executive Chef drives operational excellence and ensures a superior guest experience through excellent food and hospitality. The Executive Chef partners with the Culinary Director, General Manager, and VP of Operations to set, meet, and exceed the business's goals by ensuring alignment with the mission and goals of the business and the vision and core values of Reserve Cut Hospitality Group. The Executive Chef must possess strong leadership skills, a friendly yet competitive spirit, and a passion for creating delicious food, building high-performing teams, and delivering hospitality to all stakeholders.

Responsibilities:

• Build and lead a high-performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods
• Lead and coach the Sous Chef team in delivering consistent execution of food and timely flow of service through an effectively expedited service
• Continually enhance, refine, and update our culinary programming to maintain our standing as an industry leader
• Set the standard for all recipes, products, food preparations, and food execution and hold the team accountable to meeting the restaurant's specifications and commitment to culinary excellence and food safety
• Partner with the General Manager to foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
• Provide coaching and guidance to all team members, ensuring that pathways for growth and development are attainable for all team members
• Consistently looks for internal and external opportunities to build our growing team in alignment with our goals of diversity, inclusion, and belonging
• Build trusting relationships with other Reserve Cut Leaders to foster communication, collaboration, support, and sharing of best practices for well-informed decision-making

Competencies & Qualifications:

• At least 5+ years of significant culinary leadership experience in a high-volume and fast-paced environment
• Knowledge of Microsoft Office applications, restaurant scheduling, inventory, and purchasing experience necessary
• Culinary degree preferred
• English fluency and Spanish preferred, but not required
• Ability to stand/walk for extended periods of time

Perks:

• Medical/Dental/Vision
• PTO
• Sick Time
• Employee Discount
• Potential Bonus

Reserve Cut is an equal opportunity employer. Reserve Cut does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.

A modern Italian offering an elegant Coastal Italian dining experience with a sleek, contemporary design in Savannah Georgia, one of the country’s most beautiful cities in one of the fastest growing Counties.

About us

La Vetta is the creation of Southern Cross Hospitality, one of Savannahs most dynamic and respected restaurant groups responsible for The Collins Quarter, Collins Quarter at Forsyth, The Fitzroy Savannah, Ukiyo Savannah, The Deck Tybee, Doki Doki Ice Creamery and soon to open Fishbar, a woodfire seafood centric tapas bar.

About the role

With our growth comes exciting opportunity for an experienced Executive Chef to oversee the culinary operations of this location that we hope will become not only nationally but internationally recognized as a destination restaurant.

You will be leading the teams responsible for the two kitchens in this location. A full service kitchen with pizza oven as well as a full prep kitchen servicing prep, pasta production and desserts as well as the basement private dining room and Speakeasy. You will be working closely with the Owner, Director of Outlets and management team to deliver an experience worthy of consideration amongst the cities most renowned restaurants.

We are searching for the very best. A visionary culinarian with the skills to train and develop two brigades, and the drive to achieve business and culinary objectives of the location and group.

A strategic long-term approach to recruitment, training and leadership are crucial to the success of the restaurant.

Compensation : $130,000-$180,000 ( Medical, PTO, 401(k) and other benefits)

What you can expect

• Real autonomy and accountability for your role – This is your show.
• No investors. One owner.
• Savannah boasts 14M visitors a year as well as a growing industrial base which together allow for year round business opportunities.
• Potential bonus

The restaurant is set for completion in late 2025 and we are looking for the ideal candidate to join us soon so that input can be had with recruiting and training.

Restaurant Design:

After a tenure as the Chair of Interior Design at Savannahs renown SCAD we were fortunate to retain the services of one of Hospitality’s leading interior designers and has designed an exquisite space perfectly for elegant Coastal Italian cuisine.

The space is 4000sqf of ground floor restaurant on Savannahs busy main street with a 2000 sqf basement prep kitchen and 1500sqf Speakeasy with private dining room which can be segmented for smaller groups or opened up for a 60-70 person event space.

This is an opportunity for an extremely experienced, passionate and career-focused leader with extensive experience in high performing restaurants.

** Only experienced applicants need apply**