About this opportunity
Hospitality People Operations lists this Executive Chef opportunity in raleigh, North Carolina. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Hospitality People Operations (HPO) is recruiting an Executive Chef on behalf of a client in the hospitality industry. The client’s name will be shared with qualified candidates during the screening process.
Position Summary
The Executive Chef leads the culinary program for the client’s food operations, which may include restaurant, bar, catering, and private event service. This role sets standards for menu content and execution, manages food and labor costs, and trains and develops the back-of-house team. The Executive Chef is responsible for the overall guest perception of all the food and beverage offerings.
Duties and Responsibilities
Menu Design and Execution
Design, prepare, and update menus based on guest feedback, business needs, culinary trends, and seasonality
Create, test, cost, and maintain recipes for menu items within established food cost guidelines
Work with sales and management to plan and prepare menus for tastings, private events, banquets, and other functions
Train the culinary team on recipes, preparation methods, techniques, and presentation standards
Maintain consistency in recipe execution, food quality, flavor, and plate presentation
Support day-to-day culinary operations as needed
Back-of-House Leadership
Supervise kitchen staff, including sous chefs, cooks, prep cooks, and dish staff, and communicate expectations for each role
Direct daily kitchen activities with clear communication and organization
Resolve operational issues as they come up
Work the line and run expo as needed, managing ticket times, quality, presentation, and dietary needs
Identify strengths and development areas and provide coaching and training
Hire and onboard team members with a focus on long-term success and retention
Financial Management
Manage purchasing of food and kitchen supplies from approved vendors
Conduct monthly inventory and weekly ordering, and update food and recipe costs to stay within budget
Use forecasts and business levels to guide scheduling, purchasing, and production within labor and budget guidelines
Look for ways to reduce waste and improve purchasing without affecting quality or the guest experience
Health, Safety, and Standards
Follow sanitation regulations, health requirements, and safety standards
Ensure proper storage, handling, labeling, dating, and rotation of food products
Check product quality and freshness
Keep walk-ins, dry storage, freezers, and back-of-house areas clean and organized
Maintain a professional working relationship with ownership, staff, guests, vendors, and other departments
Qualifications
3+ years in an Executive Chef or Chef de Cuisine role
7+ years of culinary experience
Experience managing food cost, labor, inventory, and purchasing
Stable, progressive work history
Ability to work a flexible schedule, including evenings, weekends, and holidays
Clear written and verbal communication in English (bi-lingual a plus)
Preferred
Hotel or multi-restaurant experience (a plus, not required)
Catering, banquet, or private event experience
ACF certification
Degree or training in Culinary Arts, Hospitality, or a related field
Education
High school diploma or GED required.
Physical Requirements
Stand and remain alert for extended periods
Lift up to 40 lbs.
Continuous use of hands and arms; frequent bending, reaching, and twisting
Work at a fast pace
Maintain uniform and personal appearance standards
HPO and its clients are equal opportunity employers.
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Worksite address
raleigh, NC, 27601, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.