Executive Chef: Lead Kitchen, Menu & Team

Pack Brothers Hospitality; Suffolk (VA); On-site; USD 90,000 - 130,000; Full time

Job summary

Pack Brothers Hospitality is seeking an Executive Chef to lead back-of-house operations, ensuring consistent, quality meals served on time and within budget. You will supervise line cooks, prep cooks, and dishwashers, manage inventory, set menu pricing with the GM, and partner with owners on supplier selection.

You will develop and enforce sanitation standards, helper schedules, and cost controls while maintaining a collaborative kitchen culture focused on quality and guest satisfaction.

Qualifications

• Managing inventory to stock all ingredients for service.
• Hiring new staff and providing training for quick acclimation.
• Streamlining kitchen processes to maintain prompt service times.
• Working with GM/owners to develop and maintain the restaurant menu.
• Setting regular cleaning standards and ensuring sanitation levels.

Responsibilities

• 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

Skills

Inventory management

Staff hiring

Kitchen efficiency

Menu development

Sanitation standards

Staff scheduling

Food cost control

Job description

Pack Brothers Hospitality is seeking an Executive Chef to lead back-of-house operations, ensuring consistent, quality meals served on time and within budget. You will supervise line cooks, prep cooks, and dishwashers, manage inventory, set menu pricing with the GM, and partner with owners on supplier selection.

You will develop and enforce sanitation standards, helper schedules, and cost controls while maintaining a collaborative kitchen culture focused on quality and guest satisfaction.