Executive Chef
adp rnooid0026756671Wilmington, NC
Executive Chef
adp rnooid0026756671Wilmington, NC
yesterday
Occupations
Chefs and Head CooksFood Service ManagersFirst-Line Supervisors of Food Preparation and Serving WorkersAbout the role
Job Description:
We are seeking a visionary and business-minded Executive Chef to lead our back-of-house operations. The ideal candidate blends outstanding culinary artistry with sharp operational discipline. You will be responsible for defining the culinary direction of the restaurant, maintaining impeccable food quality, mentoring a cohesive kitchen team, and managing the financial health of the kitchen specifically targeting optimized food costs, labor costs, and operational efficiency.
Core Responsibilities
Culinary Leadership & Execution:
Direct all daily back-of-house operations, ensuring highest-quality food preparation, plating, and execution.
Design, test, and implement innovative menu items, seasonal features, and custom catering/event menus.
Ensure strict compliance with food allergy protocols, dietary restrictions, and health department regulations.
Financial & Inventory Management:
Proactively manage Cost of Goods Sold (COGS) through strategic vendor negotiations, portion control, and waste reduction.
Conduct regular, accurate physical inventory counts and analyze food cost metrics weekly.
Oversee the maintenance and proper usage of all commercial kitchen equipment to minimize replacement and repair expenses.
Team Development & Culture:
Recruit, hire, train, and mentor a high-performing kitchen team, including Sous Chefs, line cooks, and prep staff.
Establish clear preparation schedules, station checklists, and standardized recipe manuals to maintain consistency across shifts.
Foster a professional, respectful, and highly collaborative kitchen culture that minimizes turnover.
Qualifications & Requirements
Experience:
Minimum of 3–5 years of progressive culinary management experience as an Executive Chef or high-level Sous Chef in a high-volume, full-service environment. Financial Acumen: Proven track record of successfully managing kitchen P&L metrics, inventory turns, and labor scheduling models.
Certifications: Current ServSafe Manager certification required.
Skills:
Strong organizational leadership, excellent communication, and proficiency in restaurant inventory/ordering software platforms.
Availability:
Flexibility to work late nights, weekends, and holidays according to business demand. Competitive base salary commensurate with experience.
Matching similar jobs
JOB OVERVIEW
Experience level
Senior
Location
Wilmington, NC
Occupation
Chefs and Head Cooks
Industry
Full-Service Restaurants
Posted
yesterday
Tired of running searches?
Rank the roles you'd take once, and matches like these arrive on their own.
CREATE PROFILE