Executive Chef: Lead Culinary Innovation & Team Growth

HAMPTON SOCIAL VENTURES LLC; Saint Charles (MO); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Bonus program

Weekly pay

Job summary

Parker Hospitality is seeking an Executive Chef to lead all culinary operations at our venue, upholding brand standards and delivering exceptional guest experiences. You will manage BOH staff, ensure safety, and optimize kitchen workflows for efficiency and profitability.

Collaborate with General Manager and Regional Directors, develop a high-performing team, maintain food quality, and drive culinary innovation while upholding ServSafe and sanitation protocols.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 3-5 years of experience as Executive Chef or Kitchen Manager in upscale, full-service restaurant.
• Proven leadership skills with ability to develop a high-performing team.
• Strong understanding of BOH financial metrics including food cost and labor management.
• Proficiency in kitchen management software and operational tools.
• Food safety certifications (e.g., ServSafe) required or ability to obtain upon hire.

Responsibilities

• Lead all BOH operations, ensuring high standards in food prep, presentation, and safety.
• Oversee inventory, ordering accuracy, and kitchen efficiency to align with standards.
• Collaborate with GM and venue leadership to coordinate FOH & BOH.
• Recruit, train, and retain kitchen staff; provide ongoing coaching.
• Manage kitchen labor costs and food cost percentages with leadership.
• Ensure health, safety, and sanitation compliance and proper documentation.

Skills

Leadership

Staff coaching

Food safety

Operations management

Cost control

Education

Culinary degree or equivalent experience

Tools

Kitchen management software

Job description

Parker Hospitality is seeking an Executive Chef to lead all culinary operations at our venue, upholding brand standards and delivering exceptional guest experiences. You will manage BOH staff, ensure safety, and optimize kitchen workflows for efficiency and profitability.

Collaborate with General Manager and Regional Directors, develop a high-performing team, maintain food quality, and drive culinary innovation while upholding ServSafe and sanitation protocols.