Executive Chef; Multi-Concept

Our client, a growing restaurant group is looking for more than an Executive Chef—they’re looking for a culinary leader who wants to operate with an
ownership mentality and grow as a Partner within the company
.

The compensation structure is designed to reward both operational performance and long-term contribution to the business. The successful candidate will have the opportunity to earn increased performance-based compensation as responsibilities expand.

As the organization grows, this role is expected to have the opportunity to expand beyond a single location to include culinary leadership of an upcoming concept and potentially others.

The long-term opportunity is designed for a chef who wants to
build a business, develop teams, grow multiple concepts, and participate financially in the results they help create.

• 5+ years of progressive culinary leadership experience,ideally including 2+ years as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-volume operation.

• Experience in anupscale, chef-driven, steakhouse, polished casual, resort, private club, or fine-dining environment.

• Strong background inscratch cooking, menu development, premium proteins, seafood, sauces, and contemporary American cuisine.

• Proven ability to lead ahigh-volume restaurant culinary operation while maintaining consistent food quality, presentation, and execution.

• Demonstrated success recruiting, training, developing, and retaining culinary teams, including sous chefs and other kitchen leaders.

• Strong financial and business acumen, including experience managing food cost, labor, purchasing, inventory, waste, productivity, and kitchen P&L performance.

• Ability to establish systems, recipes, specifications, training programs, and operating standards that can be replicated across multiple locations or concepts.

• Experience with restaurant openings, concept development, or multi-unit operations strongly preferred.

• Ability to successfully oversee different culinary concepts, ranging from elevated/fine dining to a high-volume waterfront sports bar.

• Strong understanding of food safety, sanitation, health department requirements, and kitchen compliance.

• Hands-on leadership style with the ability to balance timeon the line, developing people, managing the business, and interacting with ownership/leadership.

• Willingness to relocate to the Somerset, Kentucky areaand become an active, long-term leader within the operation.