Executive Chef (Multi-Concept)

Altius Search Group; New Jersey; On-site; USD 120,000 - 180,000; Full time

Job summary

Altius Search Group client seeks a culinary leader to operate with an ownership mentality and grow as a Partner within the company. Opportunity to expand beyond a single location and lead upcoming concepts, with long-term financial participation.

Ideal candidate has 5+ years in culinary leadership, experience in upscale/high-volume environments, and a proven track record in menu development, team building, and P&L management. Will relocate to Somerset, KY to join a growing operation.

Qualifications

• 5+ years of progressive culinary leadership experience, ideally including 2+ years as an Executive Chef or senior culinary leader in a high-volume operation.
• Experience in upscale, chef-driven environments such as steakhouse or fine dining.
• Strong background in scratch cooking, premium proteins, seafood, sauces, and contemporary American cuisine.
• Proven ability to lead a high-volume operation while maintaining food quality, presentation, and execution.
• Demonstrated success in recruiting, training, developing, and retaining culinary teams.
• Strong financial acumen including food cost, labor, purchasing, inventory, and kitchen P&L management.
• Ability to establish scalable systems, recipes, training, and operating standards across multiple locations.
• Experience with openings, concept development, or multi-unit operations preferred.
• Willingness to relocate to the Somerset, Kentucky area and become a long-term leader.

Responsibilities

• Lead culinary leadership and operate with an ownership mentality.
• Oversee food quality, presentation, and execution across high-volume operations.
• Develop menus, recipes, and standards for current and upcoming concepts.
• Recruit, train, and retain culinary teams including sous chefs and kitchen leaders.
• Manage food cost, labor, purchasing, inventory, and waste; drive kitchen P&L performance.
• Establish scalable systems and operating standards for multiple locations.

Skills

Leadership

Culinary leadership

Menu development

Food cost control

Training teams

Multi-unit operations

Food safety

P&L management

Openings / concept development

High-volume operations

Job description

Our client, a growing restaurant group is looking for more than an Executive Chef—they’re looking for a culinary leader who wants to operate with anownership mentality and grow as a Partner within the company.

The compensation structure is designed to reward both operational performance and long-term contribution to the business. The successful candidate will have the opportunity to earn increased performance-based compensation as responsibilities expand.

As the organization grows, this role is expected to have the opportunity to expand beyond a single location to include culinary leadership of an upcoming concept and potentially others.

The long-term opportunity is designed for a chef who wants tobuild a business, develop teams, grow multiple concepts, and participate financially in the results they help create.

• 5+ years of progressive culinary leadership experience,ideally including 2+ years as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-volume operation.

• Experience in anupscale, chef-driven, steakhouse, polished casual, resort, private club, or fine-dining environment.

• Strong background inscratch cooking, menu development, premium proteins, seafood, sauces, and contemporary American cuisine.

• Proven ability to lead ahigh-volume restaurant culinary operationwhile maintaining consistent food quality, presentation, and execution.

• Demonstrated successrecruiting, training, developing, and retaining culinary teams, including sous chefs and other kitchen leaders.

• Strong financial and business acumen, including experience managingfood cost, labor, purchasing, inventory, waste, productivity, and kitchen P&L performance.

• Ability to establish systems, recipes, specifications, training programs, and operating standards that can bereplicated across multiple locations or concepts.

• Experience withrestaurant openings, concept development, or multi-unit operationsstrongly preferred.

• Ability to successfully overseedifferent culinary concepts, ranging from elevated/fine dining to a high-volume waterfront sports bar.

• Strong understanding of food safety, sanitation, health department requirements, and kitchen compliance.

• Hands-on leadership style with the ability to balance timeon the line, developing people, managing the business, and interacting with ownership/leadership.

• Willingness torelocate to the Somerset, Kentucky areaand become an active, long-term leader within the operation.