Executive Chef - Lead Craft at Southern Steakhouse

Jack & Harry’s is a New Orleans-inspired steakhouse from Vandelay Companies, built around polished hospitality, timeless design, and an elevated dining experience that feels both refined and warmly familiar. Located in the heart of Snider Plaza, Jack & Harry’s blends classic steakhouse tradition with Southern hospitality, exceptional food and beverage programs, and a service culture rooted in professionalism, attention to detail, and genuine connection.

At Jack & Harry’s, hospitality is not transactional. We are passionate about creating memorable experiences through thoughtful service, sophistication, and an unwavering commitment to quality. Our team members are polished, personable, and deeply intentional about how they make guests feel from the moment they walk through the door.

About the Opportunity

As an Executive Chef at Jack & Harry's, you’ll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it’s an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You’ll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution.

In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest’s experience while growing within a group that values your talent, your leadership, and your commitment to the craft.

Core Responsibilities

Create memorable dining experiences by exceeding guest expectations and showing a genuine love for the art of hospitality

Embody Vandelay Companies' standards of excellence with a high-energy, service-oriented attitude and inspire your team to do the same

Engage culinary team members through proactive recruiting, hiring, coaching, training and continuous development efforts

Display financial skills by summarizing and analyzing information for budgeting revenues and expenses; measuring costs of products, services or other cost objectives

Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results

Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions

Run pre-shift meetings and update the team on any key business updates

Assist with weekly staff schedules in coordination with the General Manager

Order goods, kitchen utensils and cleaning products as needed while controlling operational costs and monitoring departmental budget

Ensure established standards for food safety, sanitation and quality are maintained

Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and Vandelay Hospitality Group’s serving standards

Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner

Ensure adherence to all local, state and federal laws and regulations

Take action based on guest reviews and feedback standards and protocols

Attend and participate in Manager meetings as scheduled

Lead weekly manager meetings to communicate informational updates and build a cohesive management through proactive communication

Requirements

High school diploma or GED required;
Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred

2+ years of full service restaurant Executive Chef experience strongly preferred

Ability…