Executive Chef

Planta Restaurants; Northern (KY); Hybrid; USD 96,000 - 110,000; Full time

Benefits offered by this job

Bonus opportunities

Medical insurance

Dental & life insurance

Paid time off

Wellness program

Employee discounts

Career growth

Job summary

PLANTA is seeking an entrepreneurial Executive Chef to lead the day-to-day culinary operations at our DC location. Reporting to the General Manager, the role requires inspiring people leadership to ensure exceptional food quality, consistency, and profitability.

The ideal candidate has progressive culinary leadership, a proven track record in fast-paced environments, and a strong financial mindset. This position offers career growth within our fast-growing hospitality group.

Qualifications

• Progressive culinary management experience in a fast-paced environment.
• Minimum 2 years as Executive Chef in a comparable setting.
• Solution-focused, hands-on leadership style.
• Strong financial acumen with budgets, food costs, and inventory.

Responsibilities

• Champion hospitality and foster a welcoming environment for guests and staff.
• Provide hands-on coaching and quality control oversight during service.
• Oversee production, presentation, and service to restaurant standards.
• Develop menu items and seasonal specials with culinary leadership to drive sales.
• Take ownership of P&L, manage inventory and purchasing to minimize waste and costs.
• Recruit and train culinary staff, and coach supervisors.
• Ensure compliance with health, safety, and hygiene regulations.

Skills

Executive chef experience

People leadership

Budget & cost control

Food quality & consistency

Plant-based knowledge

Education

Culinary degree preferred

Job description

Salary Range: $96,000.00 To $110,000.00 Annually

PLANTAis building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction. Our mission is to FUEL THE FUTUREand we do this across every corner of the hospitality industry, from creative and marketing to culinary, beverage, and beyond. Together, we craft exceptional guest experiences that leave a lasting impression.

At PLANTA, our passion for hospitality runs deep. It goes beyond delivering outstanding experiences for our guests; it's about nurturing and developing our team to become the next generation of industry leaders. We are committed to sourcing the finest ingredients and embracing our social responsibility to create a more sustainable organization each day.

What you'll find at PLANTA is a culture fueled by our core values: Determined - we stand for change, and together, we plan to win. Humble - we make mistakes, but we own them and learn from them. Intentional - we genuinely care about the people and the world around us. Nourishing - we aim to leave our guests, communities, and team members in a better place. Evolving - we embrace change and champion flexibility as we grow together.

EXECUTIVE CHEF

We are seeking an entrepreneurial minded Executive Chef to lead the day-to-day culinary operations of our DC location. Reporting to the General Manager, the Executive Chef will have excellent people leadership skills to guide our culinary team, ensuring exceptional food quality and consistency while optimizing profitability.

WHAT WE BRING TO THE TABLE:

• Salary range of $96,000.00 - $110,000.00 annually + bonus opportunities
• Medical, Dental & Life insurance (Medical Employee Only plans are 100% covered by PLANTA)
• Paid time off to rest and refuel
• ClassPass Wellness/Fitness Program
• 50% Discounts at all full-service PLANTA locations
• Opportunities to grow & develop your career with our fast-growing company

WHAT YOU BRING TO THE TABLE:

• A track record of progressive sophisticated-casual culinary management experience, with at least 2 years of experience as an Executive Chef in a comparable, fast-paced and dynamic environment
• A solution focused and hands-on leadership style
• Ability to motivate others and build diverse, effective teams
• A strong attention for detail and commitment to upholding high standards
• Ironclad integrity, sound decision making ability, and analytical mindset
• Solid financial acumen with experience successfully managing budgets, food cost, and inventory
• An innovative mindset towards business growth
• Passion for and knowledge of plant-based ingredients preferred, but we're happy to show you the way!
• Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business
• Culinary degree preferred but not required

WHAT'S ON YOUR PLATE:

• Championing hospitality for both guests and employees by creating a welcoming, positive environment
• Actively participating in service, exemplifying standards, while providing hands-on coaching and quality control oversight
• Overseeing product preparation, presentation, and service to ensure adherence to restaurant standards
• Implementing standard operating procedures and initiatives; consistently seeking ways to improve operational efficiency
• Developing new menu items and seasonal specials in collaboration with Executive Culinary leadership that enhance the dining experience, attracts guests, and drive sales and profitability.
• Taking ownership of profit & loss to hit targets by managing inventory and purchasing while minimizing waste and labor costs
• Ensures accuracy of production and recipe execution as well as receiving and invoicing activity
• Recruiting and hiring A players who are motivated to grow with the company
• Trains and supervises culinary team members’ skills and techniques
• Empowers sous chefs and supervisors with information, resources, and development opportunities to succeed
• Oversees various human resources functions including weekly payroll processing, performance management, coaching and counseling and terminations
• Foster positive and direct lines of communication between all departments and senior leadership
• Ensures that all team members are compliant with Company's policies and procedures, as well as city, state, and federal laws
• Responsible for operating within all health, safety and hygiene regulations and standards per the department of health
• Ensuring repairs, maintenance and preventative upkeep for the building, facility, and grounds

At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request.

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.