Executive Chef

Nbutexas; Raleigh (NC); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Competitive salary

401(k) with company match

Paid time off

Flexible scheduling

Health insurance

Additional company and culture-related

Perks

Job summary

We are seeking an experienced Executive Chef at Nbutexas to lead back-of-house operations in a high-volume, scratch kitchen. This hands-on leadership role focuses on execution, consistency, and building strong teams to reflect the quality of our food and staff.

You will manage food cost, labor, and standards, while coaching sous chefs and ensuring seamless coordination with front-of-house for every service. A calm, proactive leader will thrive in this fast-paced environment.

Qualifications

• Proven Executive Chef experience in a high-volume, upscale to fine dining restaurant.
• Strong scratch cooking background in a corporate restaurant environment ($6M+ annual revenue).
• 3+ years of stable, progressive experience as Executive Chef.
• Hands-on BOH leadership with food cost, labor, and P&L management.
• A calm, steady leader who keeps the kitchen moving.
• Ability to align FOH and BOH for seamless service.

Responsibilities

• Lead daily BOH operations in a high-volume, scratch kitchen.
• Set and maintain standards for quality, recipes, and kitchen organization.
• Ensure cleanliness, food safety, and sanitation.
• Oversee labor scheduling and productivity.
• Manage par levels, inventory, and waste to protect costs.
• Support P&L through cost control and budgeting.
• Coach and develop sous chefs and kitchen staff.
• Collaborate with FOH to keep service seamless.
• Identify operational improvements for consistency and profitability.
• Maintain knowledge of beverage offerings to support pairings.
• Lead by example with professionalism and teamwork.

Skills

Executive Chef

High-volume kitchen

Scratch cooking

Corporate restaurant environment

People leadership

Cost control

Job description

High-Volume | Upscale Dining | Scratch Kitchen

We’re looking for an experienced Executive Chef to lead back-of-house operations in a high-volume, scratch kitchen. This is a hands‑on leadership role for a chef who cares deeply about execution, consistency, and building strong teams. You’ll work closely with restaurant leadership to set standards, support the kitchen day‑to‑day, and ensure every service reflects the quality of the food and the people behind it.

What You’ll Do

• Lead daily BOH operations in a high-volume, scratch kitchen, staying connected to the line, prep, and service flow
• Set and maintain standards for food quality, recipe execution, presentation, and kitchen organization
• Ensure the highest levels of cleanliness, food safety, and sanitation at all times
• Oversee labor scheduling, staffing, and productivity to support smooth, efficient service
• Manage par levels, ordering systems, inventory, and waste control to protect food and labor costs
• Support P&L performance through disciplined cost control and budgeting awareness
• Coach, mentor, and develop sous chefs and kitchen staff, building teams that perform and stay
• Work closely with FOH leadership to keep service seamless between the kitchen and dining room
• Partner with leadership to identify operational improvements that support consistency and profitability
• Maintain a working understanding of beverage offerings, including wine, to support menu pairings and the overall guest experience
• Lead by example in the kitchen, setting the tone for professionalism, accountability, and teamwork

What We’re Looking For

• Proven experience as an Executive Chef in a high-volume, upscale to fine, or polished dining restaurant
• Strong background in scratch cooking within a corporate restaurant environment ($6M+ annual revenue)
• 3+ years of stable, progressive experience in an Executive Chef role
• Hands‑on BOH leadership with experience managing food cost, labor, and P&L performance
• Comfort working within corporate systems and established operating standards
• A calm, steady leader who solves problems in the moment and keeps the kitchen moving
• A chef who values consistency, team development, and long‑term success over short‑term wins

Perks & Benefits

• Competitive salary
• 401(k) with company match
• Paid time off
• Flexible scheduling
• Health insurance
• Additional company and culture‑related perks

JOB ID: 179635#post

Nichelle Ritter