Executive Chef

The Executive Chef is responsible for the overall culinary vision, execution, and leadership of a fine-dining steakhouse. This role oversees all kitchen operations, menu development, quality control, and financial performance while delivering an exceptional guest experience rooted in precision, consistency, and elevated service.

The ideal candidate is a seasoned steakhouse chef with deep expertise in premium proteins, classic and contemporary techniques, and high-volume fine dining execution.

• Develop and execute a refined steakhouse menu featuring premium cuts, classic preparations, and modern enhancements
• Ensure consistent execution, presentation, and flavor standards across all services
• Maintain excellence in butchery, aging programs (wet/dry), and protein sourcing
• Lead tastings, menu updates, and seasonal offerings
• Oversee daily kitchen operations including service execution, prep, purchasing, and inventory control
• Ensure adherence to food safety, sanitation, and health regulations
• Maintain kitchen organization, cleanliness, and equipment standards
• Manage service flow to support a polished fine-dining experience
• Manage food cost, labor cost, and kitchen budgets
• Oversee vendor relationships, sourcing, and contract negotiations
• Analyze P&L performance and implement strategies to maximize profitability without compromising quality
• Recruit, train, mentor, and retain a high-performing culinary team
• Establish clear standards, accountability, and a culture of excellence
• Develop sous chefs and leadership bench strength
• Lead by example during high-pressure service periods
• Partner closely with the General Manager and FOH leadership to ensure seamless service
• Support wine and beverage pairing strategies
• Engage with guests, VIPs, and special events as appropriate
• Uphold the restaurant’s brand, reputation, and culinary identity

• 7–10+ years of progressive culinary leadership experience in fine-dining steakhouses or luxury restaurants
• Proven expertise in premium beef programs, butchery, and classic steakhouse techniques
• Strong leadership and organizational skills
• Demonstrated success managing food cost, labor, and kitchen profitability
• Extensive knowledge of food safety, sanitation, and HACCP standards
• Ability to work evenings, weekends, and holidays

• Luxury hotel or resort steakhouse experience
• Experience with dry-aging programs and specialty cuts