Multiunit Executive Chef

Group Executive Chef Responsibilities: Partner closely with senior F&B leadership, Executive Chefs, and culinary teams Develop and implement systems, processes, and production strategies that improve operational efficiency, labor productivity, freshness, and overall execution Mentor Executive Chefs and culinary teams, including succession planning, performance support, and leadership development Champion cross-functional collaboration across all departments to ensure seamless execution of business initiatives Own departmental financial performance Ensure compliance with food safety, sanitation, company policies, and applicable local, state, and federal regulations Group Executive Chef Preferred Requirements:2+ years in a leadership position with experience in a multiunit capacity as either a Culinary Director, Corporate Chef, Area Chef, or Regional Chef or 5+ years as an Executive Chef overseeing at least two locations doing over 25+ MIL in revenue Extensive experience leading large-scale, high-volume culinary operations Strong financial acumen, with demonstrated knowledge in managing sales, margins, labor, budgets, forecasting, and overall departmental profitability Strategic project management skills with the ability to adapt in order to keep multiple initiatives moving across different properties and teams Creative and organized, with the ability to balance innovation with execution Strong leadership presence with excellent communication and team-building skills Compensation /

Benefits: Base salary in the $135k–$150k range Bonus structure Medical, dental, and vision insurancePTO Plan 401K