Executive Chef
Role Summary
- Lead the culinary program with discipline and heart—honoring Mexico while expressing it through a contemporary lens.
- Set standards for flavor, execution, cleanliness, and team culture.
- Build systems that make consistency inevitable: prep discipline, pars, training, and sanitation.
What You’ll Do
Culinary leadership
- Own culinary execution: QC, station readiness, ticket flow, and plating standards.
- Build and develop the BOH team; hire, train, and coach with clear standards.
- Run tastings, line checks, and post-service feedback loops.
Systems & cost discipline
- Maintain prep systems, recipes/specs, pars, and inventory habits (FIFO/labeling/rotation).
- Drive food cost discipline through portioning, waste reduction, and training.
Compliance & safety
- Ensure DOH readiness and food safety discipline; set safe work habits and sanitation routines.
Skills & Competencies
Core skills
- Hands-on leadership and calm execution during service.
- Strong systems mindset (prep, sanitation, pars, training).
- Cost awareness and operational discipline.
- Ability to teach technique and develop people.
Qualifications
- 5+ years in professional kitchens with 2+ years in a senior leadership role.
- ServSafe Manager (or ability to obtain quickly).
- Schedule flexibility including nights/weekends/holidays; strong presence during launch.
Schedule & Availability
- Full-time role with a flexible schedule based on business needs.
- Must be available for evenings, weekends, and holidays as required.
- Strong presence expected during launch and early stabilization.