Executive Chef

BHC; United States; On-site; USD 180,000 - 240,000; Full time

Job summary

The Club, a BHC property, seeks an Executive Chef to lead culinary and financial performance of the restaurant. You will own menu development, seasonal cooking, operations, food safety, and purchasing strategy while protecting the brand's integrity.

You will partner with ownership, senior leadership, and the General Manager to achieve profitability without compromising quality, while mentoring the kitchen team and upholding guest experience standards.

Qualifications

• Proven ability to manage full P&L responsibility in a fine dining or upscale restaurant environment.
• Deep expertise in menu development, seasonal cooking, and culinary innovation.
• Strong leadership with ability to develop and retain culinary talent.
• Excellent communication, organizational and interpersonal skills.
• Proficiency in recipe documentation platforms; familiarity with Opsi preferred.
• Working knowledge of Microsoft Office Suite, POS systems, and inventory management tools.
• Minimum of 7–10 years progressive culinary experience, with at least 3 years in an Executive Chef or equivalent senior leadership role.
• Experience in Michelin-recognized, Forbes, or equivalent fine dining environment strongly preferred.
• Culinary degree from an accredited institution preferred; equivalent professional experience considered.

Responsibilities

• Oversee financial performance with budgeting, forecasting, and cost controls.
• Lead menu development, culinary innovation, and brand identity.
• Recruit, onboard, coach, and develop BOH talent; succession planning.
• Ensure safety, sanitation, and health compliance across operations.
• Partner with GM and leadership to drive profitability and guest experience.
• Maintain recipe documentation and Opsi platform standards.
• Manage vendor relations and supply chain for cost control.
• Coordinate with leadership on strategic growth and culinary standards.

Skills

P&L ownership

Menu development

Culinary leadership

Staff development

Vendor management

Communication

Food safety & sanitation

Recipe documentation

Education

Culinary degree

Executive chef experience

Tools

Microsoft Office

POS systems

Inventory management tools

Opsi familiarity

Job description

The Executive Chef of The Club is responsible for the overall culinary and financial performance of the restaurant. This leader oversees menu development, operational excellence, innovation, financial stewardship, talent development, food safety, and purchasing strategy, while protecting the long‑term integrity and reputation of the brand. The Executive Chef partners closely with ownership and senior leadership, executive finance team, and the General Manager to achieve profitability without compromising standards or quality.

DUTIES & RESPONSIBILITIES:

Full Financial Accountability

The Executive Chef maintains full ownership of the restaurant’s financial performance, including:

• Maintain budgeted food cost, labor cost, contract labor, and controllable operational expenses
• Drive top line revenue growth while protecting and improving bottom line profitability
• Oversee inventory management and implement meaningful waste reduction strategies
• Develop and execute purchasing strategy and lead vendor negotiations
• Ensure responsible capital deployment and maintain equipment replacement forecasting
• Own capital planning, monthly and quarterly financial forecasting, and annual budget development
• Prepare and present Ownership Business Reviews
• Continuously identify areas to improve Net Operating Profit

Culinary Responsibility

• Create and execute seasonal menus, restaurant staples, private dining menus, holiday programming, specialty event menus, wine dinner menus, and collaboration events
• Ensure consistency of quality, portioning, and presentation across all services
• Maintain recipe documentation at the highest standard using the Opsi platform, completed prior to all menu changes
• Lead strategic programming and core culinary development that reflects the identity and aspirations of The Club
• Drive culinary innovation while honoring the brand’s standards and guest experience expectations

Talent Development & Recruitment

• Responsible for recruiting, hiring, onboarding, coaching, discipline, and succession planning for all BOH colleagues
• Develop Chef de Cuisine, Executive Sous Chef, and Sous Chefs with intentionality, creating clear pathways for internal promotion
• Ensures BHC onboarding and training standards are followed at all times, working closely with the Chef de Cuisine or Executive Sous Chef and the Learning & Development department to execute a consistent and best-in-class integration experience for all new culinary colleagues.
• Accountable for Back of House retention, including tracking turnover, conducting stay interviews, and maintaining a kitchen culture that colleagues want to be part of
• Build long‑term leadership bench strength within the culinary team
• Foster a culture of learning, accountability, and professional growth across both FOH and BOH
• Collaborate with People & Culture to ensure all HR documentation, performance reviews, and hiring processes are completed accurately and on time

Operational Excellence

• Maintain an A health and safety rating at all times
• Uphold the highest standards of sanitation and kitchen cleanliness
• Oversee equipment maintenance, kitchen organization, and prep systems
• Ensure service standards are consistently met across all services and events
• Maintain current and accurate recipe documentation in Opsi
• Oversee and optimize ordering systems and inventory controls
• Manage costing systems with accuracy and discipline
• Participate in Daily Summary Operations Meetings and Weekly Managers Meetings (WMM)
• Conduct pre-shift meetings to keep the culinary team informed and aligned
• Ensure full compliance with all applicable federal, state, county, and municipal health, safety, and labor regulations
• Holds all Front of House leadership accountable to the service, presentation, and cleanliness standards of the restaurant; addresses gaps directly and constructively with FOH management
• Escalates unresolved service or standards issues to the General Manager and participates in FOH performance conversations as needed
• Maintains ownership of the overall physical condition of the restaurant, including dining room cleanliness, kitchen, and all guest-facing areas
• Oversees and manages all third‑party vendor and facilities relationships, including linen services (Mint Cleaners), facility maintenance (Forton & on‑site Maintenance), and grease management (OGMGT)
• Maintains responsibility for all associated restaurant assets, including 91 Broad Street, 101 Broad Street, and the street presence and curb appeal at 93 Broad Street

Vendor & Supply Chain Relationships

Maintains strategic partnerships with:

• Local farmers, fishermen, and regional food producers
• Specialty importers and artisan purveyors
• Produce distributors and dry goods suppliers
• Equipment vendors and service contractors
• Cultivates long‑term vendor relationships rooted in quality, trust, and shared values

Brand Stewardship & Public Presence

The Executive Chef serves as the public face of the The Club culinary program and represents the restaurant regularly through:

• Media appearances and press engagements
• Charity events and community outreach
• Guest chef and wine dinners
• Television appearances and culinary festival participation
• Active and authentic social media presence
• Community engagement and brand‑building initiatives
• Maintains a visible and gracious presence in the dining room, engaging with guests during service to reinforce the brand’s hospitality standards
• Acts as a cultural ambassador for The Club, embodying and communicating the values, story, and vision of the restaurant

Culture Building & BHC Company Values

• Adopt and embody BHC company values in all aspects of leadership and daily operations
• Serve as a culture builder across both FOH and BOH, creating a workplace grounded in respect, hospitality, and shared purpose
• Act with integrity, honesty, and consistency in support of the culture, values, and mission of The Club
• Represent The Club professionally through effective communication and strong relationships with all internal and external business partners

Strategic Growth & Interdepartmental Leadership

• Drive oversight and development of 12–24 month big‑picture business growth initiatives
• Maintain mastery of interdepartmental communication, both internally within the restaurant and externally across the BHC organization
• Cultivate meaningful relationships outside the restaurant, including culinary community partnerships, press, and industry organizations
• In partnership with leadership, ensure culinary standards align with all applicable accreditation sources, including Coyle Hospitality Group, Forbes Travel Guide, LQA, Wine Spectator, James Beard Foundation, and Michelin
• Holds accountability for uniform standards across all Front of House and Back of House staff, ensuring every colleague represents the brand with consistency and professionalism at all times

General Manager Partnership

• Serves as a true co‑leader of the business alongside the General Manager, collaborating daily on operational priorities, financial performance, colleague experience, and guest satisfaction
• Partners with the General Manager to align culinary and service execution, ensuring FOH and BOH operate as one unified team with shared accountability for results
• Maintains a collaborative and respected relationship with all Front of House leadership and hourly colleagues, serving as a north star for the brand — consistently representing its intentions, values, and standards in every interaction
• Maintains active ownership of the full guest experience — from street presence to final farewell — not limited to the kitchen

Performance Metrics

Success in this role is measured by:

• Guest satisfaction scores
• Employee satisfaction scores
• Employee retention — full time and contract
• Food cost percentage vs. budget
• Top line revenue performance
• Bottom line flow‑through
• Health inspection scores (A rating always maintained)
• External recognition and press
• Year‑over‑year revenue growth

Core Competencies

• Executive‑level financial acumen
• Deep operational knowledge
• Strategic leadership and long‑term business planning
• High emotional intelligence
• Exceptional talent development and mentorship
• Strong organizational skills
• Calm execution under pressure
• Brand development capacity

REQUIRED SKILLS & EXPERIENCE:

• Proven ability to manage full P&L responsibility in a fine dining or upscale restaurant environment
• Deep expertise in menu development, seasonal cooking, and culinary innovation
• Strong leadership presence with demonstrated ability to develop and retain culinary talent
• Excellent communication, organizational, and interpersonal skills
• Proficiency in recipe documentation platforms; familiarity with Opsi preferred
• Working knowledge of Microsoft Office Suite, POS systems, and inventory management tools
• Ability to read, analyze, and act on financial reports, budgets, and P&L statements
• Minimum of 7–10 years’ progressive culinary experience, with at least 3 years in an Executive Chef or equivalent senior leadership role
• Experience in a Michelin‑recognized, Forbes, or equivalent fine dining environment strongly preferred
• Culinary degree from an accredited institution preferred; equivalent professional experience considered
• Demonstrated track record of financial accountability and operational performance

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this role. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, walk, talk, and hear during service
• Frequently required to use hands and arms to reach, handle, and operate kitchen tools and equipment
• Occasionally required to bend, stoop, kneel, or crouch
• Must be able to lift and/or move up to 50 pounds
• Must be able to maintain a standing position for extended periods and safely maneuver in a high‑volume kitchen environment

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

CLOSING DETAILS:

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.