Executive Chef

We are seeking an experienced Executive Chef to lead culinary operations across food and beverage concepts within a single hospitality operation. This role oversees all back-of-house execution, including food quality, cost management, team leadership, and compliance, while ensuring consistency across multiple service styles. The Executive Chef works closely with senior operations leadership and kitchen staff to ensure operational standards, financial targets, and food safety requirements are consistently met. Key Responsibilities Culinary Leadership & Execution Lead daily culinary operations across both concepts Ensure consistency in food quality, presentation, and portion control Execute menus in alignment with established concepts, standards, and guest expectations Oversee seasonal menu updates, specials, and limited-time offerings with proper execution plans Support private events, catering, and special activations as required Financial & Cost Management Maintain food cost targets through disciplined purchasing, portion control, inventory management, and waste reduction Oversee recipe costing and menu profitability tracking Manage inventory systems, pars, and approved vendor relationships Review weekly and monthly performance metrics and adjust execution as needed Team Leadership & Development Directly lead and develop back-of-house Hire, train, coach, and evaluate culinary team members Establish and enforce standards for performance, accountability, and professionalism Maintain prep systems, production schedules, and cleaning programs Foster a culture of teamwork, accountability, and hospitality Operations & Compliance Ensure smooth kitchen operations during all service periods Coordinate staffing and production to support varying business volumes Partner with front-of-house and operations leadership to maintain alignment Ensure consistent execution of company policies and procedures Safety, Sanitation & Standards Maintain full compliance with all health department regulations and company standards Ensure food safety, sanitation, labeling, and storage protocols are consistently followed Lead health inspections and corrective action plans as necessary Maintain all required documentation and certifications Qualifications 3+ years of experience in a Head Chef, Executive Chef, or comparable culinary leadership role ServSafe Management Certification (required) Demonstrated experience overseeing $2M+ in annual food and beverage sales Proven ability to manage food cost, inventory, and labor in a high-volume or multi-concept environment Strong leadership, communication, and organizational skills Hands-on, solutions-oriented leadership style Thorough knowledge of food safety and sanitation standards Physical & Schedule Requirements Ability to stand for extended periods and lift up to 50 lbs Flexible availability including mornings, evenings, weekends, and holidays Phoenix3 is a collection of boutique culinary and hospitality companies that leverage expertise, innovation, and an unwavering commitment to excellence to deliver consistent, brand-driven dining experiences in the sectors we serve. More information about Phoenix3 can be found at Phoenix3 Taking Hospitality To New Heights. Don't meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!