About the position
The Executive Chef is the creative and operational leader of our 150-seat upscale dining vessel, responsible for delivering an exceptional culinary experience that reflects our brand’s commitment to quality, innovation, and hospitality. This role oversees all aspects of kitchen operations including menu development, ingredient sourcing, cost-outs, food preparation, presentation, consistency. The Executive Chef will lead, train, and inspire a talented culinary team, ensuring high standards of excellence while maintaining cost and waste controls, labor efficiency, and compliance with health and safety regulations. The Executive Chef partners closely with front-of-house management to deliver seamless guest experiences, anticipate trends, and continuously elevate the restaurant’s reputation. The Executive chef will report to Manthey’s Hospitality’s Executive chef and operations leaders. This person will partner with the marketing, reservations and sales team, amongst other support staff. The ideal candidate is both a visionary culinarian and a disciplined operator—someone who thrives on creativity, develops teams with passion, and takes pride in crafting memorable dining experiences for every guest. This person will be required to run shifts, cruise regularly with their team, and mentor the talented Sous Chefs. There is growth potential within the position throughout Manthey Hospitality.
Responsibilities
- Develop innovative menus that are easy to execute and profitable, reflecting the restaurant’s brand and enhancing the guest experience.
- Oversee daily kitchen operations, including food preparation, scheduling, plating, and quality assurance.
- Recruit, train, mentor, and inspire a high-performing culinary team.
- Complete cost-outs for all offerings and manage food and labor costs to achieve budgeted goals.
- Maintain the highest standards of cleanliness, sanitation, organization, and food safety in compliance with local health regulations.
- Partner with the General Manager and front-of-house leadership to coordinate service and enhance guest satisfaction.
- Engage with guests to promote the menu, receive feedback, and create a personal connection to the vessel's culinary identity.
- Continuously refine offerings, introduce new techniques or dishes, and contribute to the vessel's reputation as a premier dining adventure.
- Follow all company and safety procedures.
Requirements
- Must possess a team player mentality.
- Strong culinary vision with expertise in innovative menu creation and modern presentation standards.
- Demonstrated ability to lead, motivate, mentor, and develop a diverse culinary team.
- Strong financial acumen with experience in food cost analysis, labor management, and budgeting.
- In-depth knowledge of health, safety, and sanitation regulations.
- Exceptional organizational and time-management skills.
- Excellent communication and interpersonal skills.
- Passion for hospitality, creativity, and delivering a 'wow' experience to every guest.
- Ability to work flexible shifts: days, nights, weekends and holidays.
- Microsoft Office Suite proficient, must prove knowledge of excel and ability to cost-out food.
- Comfortable being interviewed on air and for publications.
- Use of Toast POS and XtraChef systems a plus.
- Ability to speak Spanish a plus.
- Formal culinary education or equivalent professional training.
- Proven experience (3 years minimum) as an Executive Chef or Senior Sous Chef in an upscale or fine-dining environment.
Nice-to-haves
- Experience in a restaurant of similar size and caliber (100+ seats).
Benefits
- 401(k) & Matching (after 3 months)
- Health Insurance including vision, dental, life, disability and other ancillary coverages
- Paid Time Off (PTO) (after 3 months)
- Professional development assistance
- Subsidized Parking
- Complimentary Passes and Discounts to Manthey Hospitality brands
