Executive Chef

Benefits:Competitive salaryEmployee discountsFlexible scheduleHealth insuranceOpportunity for advancementTraining & developmentDepartment: Back of House Reports To: General Manager -> Culinary DirectorLocation: Tiburon, California Pay: $150,000 - $175,000 per yearPosition OverviewThe Executive Chef is the culinary leader responsible for setting the vision, standards, and execution of the kitchen, ensuring a consistent, high-quality dining experience that aligns with the overall concept and brand. This role requires a balance of creativity, leadership, and operational discipline, with full ownership of food quality, kitchen culture, and financial performance. The Executive Chef leads by example, working closely with the front-of-house leadership team to ensure alignment between the kitchen and dining room. From menu development to team development and cost control, this position is accountable for building a kitchen that is efficient, inspired, and consistently delivering at a high level.Culinary Leadership & VisionLead the culinary direction of the restaurant, ensuring all food reflects the concept, quality standards, and guest expectationsDevelop and evolve menus, including seasonal updates, specials, and new conceptsMaintain consistency, creativity, and attention to detail across all dishesKitchen Leadership & Team DevelopmentHire, train, and develop all back-of-house team members, creating a strong and accountable kitchen cultureSet clear expectations and hold the team accountable to performance, cleanliness, and execution standardsLead by example through professionalism, work ethic, and culinary expertisePartner with leadership to build a cohesive and high-performing team environmentQuality Control & ExecutionOversee all food preparation and execution, ensuring consistency in taste, presentation, and timingMaintain strict quality control standards for all ingredients and finished dishesEnsure proper communication and coordination between kitchen and front-of-house teamsFinancial & Operational ManagementManage food cost, labor, and overall kitchen budget to meet financial targetsOversee purchasing, inventory, and vendor relationshipsMinimize waste and optimize product usage while maintaining quality standardsAnalyze performance metrics and adjust operations as needed to improve efficiency and profitabilityOperational ExcellenceEnsure the kitchen operates in a clean, organized, and efficient manner at all timesOversee prep, line execution, and overall kitchen readiness for serviceMaintain proper systems, procedures, and standards across all kitchen operationsCompliance & SafetyEnsure compliance with all health, safety, and sanitation regulationsMaintain proper food handling, storage, and labeling standardsEnforce all safety protocols to create a secure working environmentCollaboration & CommunicationWork closely with the General Manager and leadership team to align on goals and executionSupport menu training and education for front-of-house staffMaintain clear and consistent communication across all departments