Executive Chef

Hospitality People Operations; Raleigh (NC); On-site; USD 90,000 - 120,000; Full time

Job summary

Hospitality People Operations (HPO) is seeking an Executive Chef for a client in the hospitality sector. The role leads the culinary program, sets menu standards, and oversees food and labor costs while developing the back-of-house team.

Responsibilities include menu design, cost control, staff training, and ensuring high guest satisfaction across food and beverage offerings. A strong culinary background and leadership experience are required.

Qualifications

• 3+ years in an Executive Chef or Chef de Cuisine role.
• 7+ years of culinary experience.
• Experience managing food cost, labor, inventory, and purchasing.
• Stable, progressive work history.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Clear written and verbal communication in English (bi-lingual a plus).

Responsibilities

• Design, prepare, and update menus based on guest feedback, business needs, culinary trends, and seasonality.
• Create, test, cost, and maintain recipes within established food cost guidelines.
• Train the culinary team on recipes, methods, and presentation standards.
• Supervise kitchen staff and direct daily kitchen activities.
• Manage purchasing, inventory, and cost tracking to stay within budget.
• Ensure sanitation, safety, and standards across back-of-house operations.

Skills

Leadership

Communication

English proficiency

Education

Culinary arts degree or training

ACF certification

High school diploma or GED

Job description

Hospitality People Operations (HPO) is recruiting an Executive Chef on behalf of a client in the hospitality industry. The client’s name will be shared with qualified candidates during the screening process.

Position Summary

The Executive Chef leads the culinary program for the client’s food operations, which may include restaurant, bar, catering, and private event service. This role sets standards for menu content and execution, manages food and labor costs, and trains and develops the back-of-house team. The Executive Chef is responsible for the overall guest perception of all the food and beverage offerings.

Duties and Responsibilities

Menu Design and Execution

• Design, prepare, and update menus based on guest feedback, business needs, culinary trends, and seasonality
• Create, test, cost, and maintain recipes for menu items within established food cost guidelines
• Work with sales and management to plan and prepare menus for tastings, private events, banquets, and other functions
• Train the culinary team on recipes, preparation methods, techniques, and presentation standards
• Maintain consistency in recipe execution, food quality, flavor, and plate presentation
• Support day-to-day culinary operations as needed

Back-of-House Leadership

• Supervise kitchen staff, including sous chefs, cooks, prep cooks, and dish staff, and communicate expectations for each role
• Direct daily kitchen activities with clear communication and organization
• Resolve operational issues as they come up
• Work the line and run expo as needed, managing ticket times, quality, presentation, and dietary needs
• Identify strengths and development areas and provide coaching and training
• Hire and onboard team members with a focus on long-term success and retention

Financial Management

• Manage purchasing of food and kitchen supplies from approved vendors
• Conduct monthly inventory and weekly ordering, and update food and recipe costs to stay within budget
• Use forecasts and business levels to guide scheduling, purchasing, and production within labor and budget guidelines
• Look for ways to reduce waste and improve purchasing without affecting quality or the guest experience

Health, Safety, and Standards

• Follow sanitation regulations, health requirements, and safety standards
• Ensure proper storage, handling, labeling, dating, and rotation of food products
• Check product quality and freshness
• Keep walk-ins, dry storage, freezers, and back-of-house areas clean and organized
• Maintain a professional working relationship with ownership, staff, guests, vendors, and other departments

Qualifications

• 3+ years in an Executive Chef or Chef de Cuisine role
• 7+ years of culinary experience
• Experience managing food cost, labor, inventory, and purchasing
• Stable, progressive work history
• Ability to work a flexible schedule, including evenings, weekends, and holidays
• Clear written and verbal communication in English (bi-lingual a plus)

Preferred

• Hotel or multi-restaurant experience (a plus, not required)
• Catering, banquet, or private event experience
• ACF certification
• Degree or training in Culinary Arts, Hospitality, or a related field

Education

High school diploma or GED required.

Physical Requirements

• Stand and remain alert for extended periods
• Lift up to 40 lbs.
• Continuous use of hands and arms; frequent bending, reaching, and twisting
• Work at a fast pace
• Maintain uniform and personal appearance standards

HPO and its clients are equal opportunity employers.