Executive Chef

Goodwin Recruiting; Austin (TX); On-site; USD 95,000 - 135,000; Full time

Benefits offered by this job

Competitive compensation

Comprehensive benefits package

Professional development and career-op

Supportive, team‑focused working环境

Job summary

Goodwin Recruiting is seeking an experienced Executive Chef to lead culinary operations for a high-volume upscale restaurant in San Antonio. This hands-on leader will combine scratch-kitchen excellence with strong financial acumen and a focus on developing exceptional teams.

The ideal candidate will have a track record of elevating kitchen performance, balancing culinary excellence with solid business results, and the ability to drive guest satisfaction in a polished dining environment.

Qualifications

• 3+ years of recent Executive Chef or Chef de Cuisine experience in upscale casual, polished, or fine dining.
• Proven success leading high-volume, full-service restaurant operations.
• Strong background in scratch-made culinary execution.
• Experience with established corporate restaurant operating systems and standards.
• Demonstrated responsibility for P&L performance, food costs, labor, budgeting, and inventory management.
• Proven ability to recruit, develop, and retain strong culinary teams.
• Stable career history with progressive leadership responsibilities.
• Hands‑on leadership style with strong communication, organizational, and problem‑solving skills.
• Ability to maintain high culinary standards while managing financial and operational priorities.
• Willingness to participate in an out-of-market training program.

Responsibilities

• Lead back-of-house operations, including culinary execution, staffing, and daily service.
• Maintain exceptional standards for food quality, recipe consistency, presentation, and sanitation.
• Oversee food costs, labor management, purchasing, inventory, and kitchen profitability.
• Develop and manage BOH budgets, forecasts, schedules, and operating standards.
• Recruit, train, coach, and develop Sous Chefs and culinary team members.
• Maintain systems for ordering, inventory control, product pars, and waste reduction.
• Support menu development and culinary improvements while maintaining operational consistency.
• Collaborate with restaurant leadership to ensure seamless service and exceptional guest experiences.
• Identify opportunities to improve efficiency, financial performance, and team development.
• Foster a positive, accountable, and high-performing kitchen culture.

Skills

Hands-on leadership

Communication

Problem solving

Staff development

Financial acumen

Job description

We are seeking an experienced Executive Chef to lead culinary operations for a successful, high-volume, upscale restaurant in San Antonio. This opportunity is ideal for a hands-on culinary leader who combines strong scratch-kitchen expertise with financial acumen, operational discipline, and a passion for developing exceptional teams.

The ideal candidate brings a background in polished, upscale dining, a proven record of improving kitchen performance, and the ability to balance culinary excellence with strong business results.

Key Responsibilities

• Lead all back-of-house operations, including culinary execution, staffing, and daily service.
• Maintain exceptional standards for food quality, recipe consistency, presentation, and sanitation.
• Oversee food costs, labor management, purchasing, inventory, and kitchen profitability.
• Develop and manage BOH budgets, forecasts, schedules, and operating standards.
• Recruit, train, coach, and develop Sous Chefs and culinary team members.
• Maintain strong systems for ordering, inventory control, product pars, and waste reduction.
• Support menu development and culinary improvements while maintaining operational consistency.
• Collaborate with restaurant leadership to ensure seamless service and exceptional guest experiences.
• Identify opportunities to improve efficiency, financial performance, and team development.
• Foster a positive, accountable, and high-performing kitchen culture.

Qualifications

• 3+ years of recent Executive Chef or Chef de Cuisine experience in upscale casual, polished, or fine dining.
• Proven success leading high-volume, full-service restaurant operations.
• Strong background in scratch-made culinary execution.
• Experience with established corporate restaurant operating systems and standards.
• Demonstrated responsibility for P&L performance, food costs, labor, budgeting, and inventory management.
• Proven ability to recruit, develop, and retain strong culinary teams.
• Stable career history with progressive leadership responsibilities.
• Hands‑on leadership style with strong communication, organizational, and problem‑solving skills.
• Ability to maintain high culinary standards while managing financial and operational priorities.
• Willingness to participate in an out-of-market training program.

What We Offer

• Competitive compensation
• Comprehensive benefits package
• Professional development and advancement opportunities
• Supportive, team‑focused working environment