Executive Chef

ITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.

The Executive Chef is responsible for the overall leadership, direction, and execution of all culinary operations. This role oversees menu development, food quality, kitchen operations, cost controls, staff leadership, and regulatory compliance while upholding ITL Group’s culinary standards and brand identity. The Executive Chef works collaboratively with the General Manager, Food & Beverage leadership, and marketing teams to deliver exceptional guest experiences and drive operational and financial success.

“At ITL Group, great leaders don’t just manage operations—they build teams, develop people, and create experiences that guests remember.”

At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.

• Takes full responsibility for results—financial, operational, and cultural
• Holds self and team accountable to standards without exception
• Addresses issues directly, promptly, and professionally
• Follows through on commitments and communicates outcomes

• Sets the tone for professionalism, work ethic, and integrity
• Demonstrates standards in real time—on the floor and in the kitchen
• Maintains composure under pressure and leads with confidence
• Models the behavior expected from the team

• Seeks to understand before reacting
• Accepts feedback openly and adjusts behavior when needed
• Recognizes that team perception matters and actively works to improve it
• Communicates with clarity, respect, and intention

• Actively coaches, mentors, and develops team members
• Creates an environment of trust, respect, and inclusion
• Identifies talent and builds future leaders
• Addresses toxic behaviors immediately to protect the culture

• Ensures clear, consistent communication across FOH and BOH
• Aligns expectations before execution—no surprises for the team
• Shares information proactively with leadership and staff
• Encourages open dialogue and collaboration across departments

• Prioritizes the guest experience in every decision
• Teaches teams how to read and adapt to different guests
• Ensures service and culinary execution align with brand standards
• Personally engages with guests to build relationships and gather feedback

• Upholds systems, standards, and procedures without compromise
• Balances consistency with the ability to adapt when appropriate
• Ensures execution matches the vision—every shift, every plate, every interaction
• Drives continuous improvement in all areas of the operation

• Understands how decisions impact profitability and performance
• Manages labor, cost controls, and productivity effectively
• Uses data and reporting to guide decisions
• Thinks like an owner when evaluating opportunities and challenges

• Stays solution-oriented in high-pressure situations
• Adjusts approach based on business needs…