Executive Chef

Goodwin Recruiting; San Antonio (TX); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Competitive compensation

Comprehensive benefits package

Professional development and growth

Job summary

Goodwin Recruiting is seeking an Executive Chef to lead culinary operations for a high-volume, upscale restaurant in San Antonio. The ideal leader combines scratch-kitchen excellence with strong financial acumen and team development, driving exceptional guest experiences and business results.

You will oversee BOH budgets, food costs, inventory, and menu initiatives while recruiting and mentoring Sous Chefs and culinary staff to sustain operational excellence.

Qualifications

• 3+ years of Executive Chef or Chef de Cuisine experience in upscale casual, polished, or fine dining.
• Proven success leading high-volume, full-service restaurant operations.
• Demonstrated responsibility for P&L performance, food costs, labor, budgeting, and inventory management.

Responsibilities

• Lead back-of-house operations, 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.

Skills

Executive leadership

P&L management

Kitchen operations

Staff development

Communication

Problem solving

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

Nichelle Ritter