Executive Chef

Crawford's; Sioux Falls (SD); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Growth opportunities

Creative input

Performance-based incentives

Job summary

A new restaurant concept in Sioux Falls is seeking an experienced Executive Chef to lead kitchen operations and culinary vision from day one. The ideal candidate will have over 5 years of leadership experience in high-volume settings, with skills in menu development and team building. Responsibilities include managing all kitchen aspects from purchasing to compliance with health regulations. This role offers a competitive salary along with performance-based incentives and opportunities for growth within the restaurant group.

Qualifications

• 5+ years of Executive Chef or Senior Kitchen Leadership experience.
• Proven success in high-volume, upscale casual, or fine-dining environments.
• Strong organizational, communication, and leadership skills.
• Experience with inventory systems, POS platforms, and labor management.
• Ability to lead, train, and retain high-performing culinary teams.
• Strong organizational, communication, and leadership skills.
• Flexible availability including nights, weekends, and holidays.

Responsibilities

• Develop, execute, and evolve menus that align with the restaurant’s concept and brand.
• Lead all kitchen operations including prep, service, and sanitation standards.
• Hire, train, schedule, and mentor culinary staff at all levels.
• Maintain food cost, labor targets, and inventory accuracy.
• Establish kitchen SOPs, recipes, plating standards, and training systems.
• Oversee purchasing, vendor relationships, and product quality.
• Ensure compliance with all health, safety, and food handling regulations.
• Collaborate closely with ownership and management on strategy and growth.
• Lead by example during service and foster a culture of accountability and respect.

Skills

Leadership

Menu development

Cost control

Staff training

Inventory management

Inventory systems

POS platforms

Labor management

Communication

Tools

POS platforms

Job description

Executive Chef – New Concept Opening

Location: Sioux Falls, SD

Compensation: Competitive salary + performance incentives

Employment Type: Full-Time

About the Role

We are launching an exciting new concept and are seeking an experienced, hands-on Executive Chef to lead the culinary vision and kitchen operations from day one. This role is ideal for a chef who balances creativity with discipline, thrives in high-volume environments, and takes pride in building strong teams and efficient systems.

The Executive Chef will oversee all aspects of kitchen operations, including menu development, cost control, staffing, training, and execution—while delivering a consistent, high-quality guest experience.

Key Responsibilities

• Develop, execute, and evolve menus that align with the restaurant’s concept and brand
• Lead all kitchen operations including prep, service, and sanitation standards
• Hire, train, schedule, and mentor culinary staff at all levels
• Maintain food cost, labor targets, and inventory accuracy
• Establish kitchen SOPs, recipes, plating standards, and training systems
• Oversee purchasing, vendor relationships, and product quality
• Ensure compliance with all health, safety, and food handling regulations
• Collaborate closely with ownership and management on strategy and growth
• Lead by example during service and foster a culture of accountability and respect

Qualifications

• 5+ years of Executive Chef or Senior Kitchen Leadership experience
• Proven success in high-volume, upscale casual, or fine-dining environments
• Strong background in menu development and cost control
• Experience with inventory systems, POS platforms, and labor management
• Ability to lead, train, and retain high-performing culinary teams
• Strong organizational, communication, and leadership skills
• Flexible availability including nights, weekends, and holidays

What We Offer

• Opportunity to build a kitchen and menu from the ground up
• Competitive compensation with performance-based incentives
• Creative input with operational support
• Growth opportunities within a developing restaurant group
• A professional, team-focused culture that values quality and execution