Executive Chef - Match Haus

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

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime.At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals – people with a zest for innovation and a passion for hospitality to bring our unique vision to life.We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.Exciting, right? Join our team!Job SummaryThe Executive Chef is responsible for overseeing all culinary operations within the venue, ensuring excellence in food quality, presentation, and consistency. This role includes managing kitchen staff, maintaining rigorous standards of cleanliness and safety, and optimizing kitchen operations for efficiency and profitability. The Executive Chef will collaborate with venue leadership and Regional Directors to uphold brand standards and foster a culture of culinary excellence, hospitality, and teamwork.ResponsibilitiesOperational ManagementLead all Back-of-House (BOH) operations, ensuring high standards in food preparation/presentation, and safety.Oversee inventory management, ordering accuracy, and kitchen efficiency to align with operational standards.Collaborate w/ General Manager & venue leadership to maintain seamless coordination between FOH & BOH teams.Team & Leadership DevelopmentRecruit, train, and retain kitchen staff in alignment with company values and operational needs.Provide ongoing coaching and performance feedback to foster a positive and skilled culinary team.Facilitate staff training on culinary techniques, safety standards, and sanitation protocols to ensure consistency.Financial ManagementWork with the General Manager and Regional Directors to manage kitchen labor costs and food cost percentages.Monitor and maintain BOH budgets, contributing to cost-saving initiatives and inventory controls.Analyze kitchen P&L reports to identify opportunities for financial growth and efficiency.Safety ComplianceEnsure BOH compliance w/ health, safety, & sanitation regulations, maintain required documentation.Train kitchen staff on proper food handling, storage, and equipment usage to uphold safety and brand standards.Enforce strict adherence to all safety protocols, including allergen awareness and emergency procedures.Culinary ExcellenceMaintain consistency/quality across menu items, adhering to recipes/brand standards.Partner with FOH leadership to ensure timely and accurate food delivery, meeting guest expectations.Enhance operational efficiency/improve guest satisfaction through culinary innovation/process improvements.Supervisory ResponsibilitiesBOH OversightDirectly manage Sous Chefs, Line Cooks, Prep Cooks, and BOH Support Staff to ensure smooth kitchen operations.Uphold food safety standards and support seamless coordination with FOH during service.FOH CollaborationPartner with FOH leadership to maintain a strong communication pipeline and ensure alignment on guest needs and operational flow.Additional ResponsibilitiesDevelop and manage kitchen staff schedules to ensure proper coverage during peak hours.Conduct performance evaluations, address concerns, and uphold company policies for BOH staff.QualificationsCulinary degree or equivalent experience preferred.Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in an upscale, full-service restaurant.Proven leadership skills with the ability to manage and develop a high-performing team.Strong understanding of BOH financial metrics, including food cost and labor management.Proficiency in kitchen management software, inventory systems, and operational tools.Other Qualifications:Flexibility to work nights, weekends, and holidays.Scheduled hours are generally 50 hours per week but may vary depending on business needs.Physical ability to stand & walk for extended times, lift up to 50lbs, and have high performance in fast-paced setting.Food safety certifications (e.g., ServSafe) required or ability to obtain upon hire.Compensation and BenefitsHealth, dental, and vision insuranceCompetitive base salary + performance-based bonusCompany-paid Life insuranceEmployee Assistance ProgramPaid Parental LeaveWeekly payAnnual merit increaseSalary 85k - 115k DOEParker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.