Executive Chef

Pack Brother Hospitality LLC; Suffolk (VA); On-site; USD 85,000 - 120,000; Full time

Job summary

Pack Brother Hospitality LLC is seeking an Executive Chef to lead the back-of-house team and ensure consistent, quality meals on time and within budget.

You will oversee line cooks, prep cooks, and dishwashers, manage inventory and supplier relationships, and collaborate with the GM and owners on menu pricing and selections. The role requires strong leadership and culinary knowledge to maintain sanitation and efficiency.

Qualifications

• Experience leading back-of-house teams and managing inventory.
• Ability to hire and train kitchen staff.
• Proven leadership with menu development collaboration with GM and owners.

Responsibilities

• Manage inventory to ensure all ingredients are stocked for service.
• Hire new staff and provide training for quick acclimation.
• Streamline kitchen processes to maintain prompt service times.
• Work with the General Manager and Owners to develop and maintain the restaurant menu.
• Set regular cleaning standards for the kitchen and verify sanitation levels.
• Create schedules for all kitchen staff.
• Track kitchen finances to identify areas of potential waste.

Skills

Leadership

Interpersonal skills

Conflict resolution

Attention to detail

Financial understanding

Physical stamina

Job description

Description

The Executive Chef work to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff, including line cooks, prep cooks, and dishwashers, before, during, and after meal service. Executive Chefs inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of food and adjust ingredient orders accordingly. The Executive Chef also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager and owners.

Requirements

Primary

• Managing inventory so that all necessary ingredients are stocked for service
• Hiring new staff and providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the General Manager and Owners to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste

Supplemental

• A strong base of culinary knowledge
• Leadership skills
• Interpersonal skills
• Conflict resolution
• Attention to detail
• Financial understanding
• Physical stamina to withstand a full shift potentially on their feet