Restaurant Executive Chef

Job Description Well-experienced Executive chef needed in Mexican cuisine.The Executive Chef is the culinary leader of a professional kitchen operation — setting culinary direction, managing kitchen teams, controlling food costs, developing menus, and ensuring that every plate leaving the kitchen meets the quality standards that define the restaurant's reputation. The role is as much business management as cooking.Role at a glanceTypical educationCulinary degree from an accredited program or equivalent kitchen progressionTypical experience5-10 years in Upscale Mexican cuisineKey certificationsServSafe Manager, food safety manager credentialsTop employer typesfull-service restaurants, resorts, restaurant groupsDuties and responsibilitiesSet culinary vision and menu direction for all food outlets, from daily specials to seasonal menu overhaulManage and develop the kitchen team including sous chefs, line cooks, and pastry staff through hiring, training, and performance evaluationOwn food cost targets, monitoring purchasing, yield, and waste to maintain cost of goods within approved budgetCollaborate with F&B Director on pricing strategy, menu engineering, and outlet performanceDevelop and maintain recipe standards, portion specifications, and plating standards for all menu itemsOversee kitchen sanitation, food safety compliance, and health department inspection readinessManage vendor relationships for proteins, produce, dairy, and specialty ingredients, including price negotiation and quality standardsPlan and execute special menus for private dining, events, and holiday programsRepresent the culinary program to guests, media, and community — including media appearances, guest chef events, and culinary partnershipsPartner with catering and banquet teams on event menus, production planning, and culinary standards alignment across all food serviceBusiness skills:Food cost management: P&L fluency at the department level, variance analysis, yield calculationsPurchasing: vendor negotiation, quality specification, order management, receiving standardsKitchen labor: scheduling, overtime management, cross-training across station competenciesMenu engineering: pricing strategy, item mix analysis, recipe costingUnderstands the Mexican culture by food region and knows how to make all salsas and stews.Leadership characteristics:Teaches technique directly rather than only demanding resultsHolds quality standards consistently rather than excusing output under pressureDevelops sous chefs toward independence rather than keeping the best work for themselvesCompany Description Zarape cocina and cantina is a 100% scratch kitchen, with all natural, raw and fresh ingredients, no additives & no fillers.....just labor with love!\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery menu item is made to order and freshly crafted upon request to ensure freshness.We're 100% traditional Mexican cuisine with a Mediterranean-infused dish. Company Description Zarape cocina and cantina is a 100% scratch kitchen, with all natural, raw and fresh ingredients, no additives & no fillers.....just labor with love!\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\nEvery menu item is made to order and freshly crafted upon request to ensure freshness.\nWe're 100% traditional Mexican cuisine with a Mediterranean-infused dish.