Executive Chef

Public House is seeking a talented and detail-oriented Executive Chef to support the culinary team in delivering exceptional dining experiences. This role is responsible for executing unique, seasonal, and locally-sourced menus, managing food preparation, overseeing inventory, and ensuring the smooth operation of the kitchen. The ideal candidate will have a deep passion for innovative cuisine, excellent organizational skills, and the physical ability to meet the demands of a fast-paced kitchen environment.

Support the culinary team in delivering exceptional dining experiences, including food preparations, transportation, and meal service across all meal periods and events.

• Lead all culinary operations and ensure consistent, high-quality food preparation, presentation, portioning, and service execution.
• Develop and implement seasonal, locally sourced, and event menus aligned with the brand, guest preferences, and cost goals.
• Collaborate with the General Manager and management team on menu strategy, rollouts, events, and culinary program development.

• Manage food COGS, purchasing, inventory, vendor relationships, and waste to meet established cost and quality targets.
• Develop and maintain recipes, plate and theoretical costs, par levels, ordering procedures, and inventory controls.

• Establish efficient kitchen systems for prep, production, labor allocation, line organization, equipment, and service execution.
• Develop and maintain SOPs and enforce food safety, sanitation, food handling, storage, and time and temperature standards.
• Review operations and identify opportunities to improve efficiency, quality, safety, and profitability.

• Hire, schedule, train, supervise, and develop culinary staff while aligning labor with business levels, events, and operational needs.
• Establish clear performance standards and foster a respectful, collaborative culture built on accountability, excellence, and teamwork.
• Conduct regular team meetings and training to maintain menu, preparation, safety, service, and communication standards.

• Gather and evaluate guest and FOH feedback through surveys, mock services, menu reviews, and direct observation, using insights to improve quality and guest satisfaction.
• Use guest feedback, menu performance, food costs, and operational results to improve profitability and the overall dining experience.
• Communicate and collaborate effectively with the General Manager, FOH team, culinary staff, vendors, and event clients while adapting to changing business and guest needs.

• 5+ years of Food & Beverage experience, with demonstrated leadership experience managing a kitchen team and leading culinary staff.
• Serv Safe or Food Safety Manager certification, or willingness to become certified.
• Experience working in a fast-paced kitchen environment and managing multiple priorities simultaneously.
• Experience with menu development, recipe creation, food costing, purchasing, inventory management, and kitchen operations.
• Strong organizational and communication skills, with the ability to establish systems, maintain standards, and hold team members accountable.
• Creativity and enthusiasm for developing new recipes, menu items, and culinary techniques

• Ability to stand for extended periods in a fast-paced kitchen environment.
• Capacity to lift and carry up to 50 pounds regularly.
• Dexterity to safely handle knives, kitchen appliances, and hot surfaces.
• Tolerance for working in extreme temperatures, including hot kitchen lines and walk-in freezers.
• Willingness to work in a loud and busy environment with exposure to kitchen machinery, chemicals, and fire.
• Ability to work long hours, including early mornings, late evenings, weekends, holidays, and split shifts as needed.