Benefits:

401(k)

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Chef Tim Love is on the lookout for passionate and experienced Executive Chefs to lead our BOH teams at our businesses. This role is all about inspiring your team, creating memorable dining experiences, and maintaining the highest standards of food quality and safety. As the heart of our kitchen, you'll oversee everything from menu planning and food preparation to managing daily kitchen activities, ensuring smooth and efficient service in a lively hospitality environment. If you thrive in a dynamic setting and have a flair for leadership and culinary excellence, this is your chance to shine! Five years of fine dining operations is an absolute must for this role.

Responsibilities

Lead the development and execution of innovative menus that delight guests while aligning with brand standards and dietary requirements.

Supervise all kitchen staff, including cooks, sous chefs, and support personnel, fostering a collaborative and motivated team atmosphere.

Oversee food production processes, ensuring dishes meet quality standards, presentation guidelines, and safety regulations.

Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste to optimize food costs.

Implement strict food safety protocols across all kitchen operations to maintain compliance with health regulations.

Train staff on food handling, preparation techniques, and service standards to promote continuous improvement.

Oversee shift management, ensuring smooth transitions between service periods while maintaining high service standards.

Maintain a positive work environment by providing leadership, mentorship, and support to your team members.

Requirements

Proven experience in fine dining or high-volume restaurant kitchens with a strong background in food production and culinary arts.

Extensive supervisory experience leading kitchen teams in fast-paced hospitality settings.

Strong skills in inventory management, cost control, and kitchen operations oversight.

Hands-on experience with menu planning, food preparation, and kitchen management tools.

Excellent leadership qualities with the ability to motivate teams and foster a collaborative environment.

Well-rounded understanding of the food industry including restaurant management, food handling procedures, and hospitality principles.

Ability to manage multiple priorities efficiently while maintaining attention to detail in food service management.