Executive Chef (Multi-Concept)

Altius Search Group LLC; Somerset (KY); On-site; USD 110,000 - 170,000; Full time

Job summary

Altius Search Group LLC is assisting a growing restaurant group in finding a culinary leader who strives for an ownership mindset and to become a Partner within the company.

The role offers long-term growth across current and upcoming concepts, with expansion to manage multiple locations while shaping teams, menus, and operations in Somerset, Kentucky. This is a high-visibility, senior-level opportunity for a driven culinary executive.

Qualifications

• 5+ years of progressive culinary leadership, including 2+ years as Executive Chef or senior leader.
• Experience in upscale/chef-driven settings: steakhouse, resort, private club, or fine dining.
• Strong scratch cooking, premium proteins, seafood, sauces, and contemporary American cuisine.
• Proven ability to lead a high-volume operation with consistent quality.
• Experience recruiting, training, and retaining culinary teams.
• Strong financial acumen: food cost, labor, purchasing, and kitchen P&L.
• Ability to establish scalable systems, recipes, and standards.
• Experience with openings, concept development, or multi-unit ops preferred.
• Willingness to relocate to Somerset, KY and lead long-term.

Responsibilities

• Lead high-volume culinary operation with focus on quality and execution.
• Build and mentor culinary teams across locations.

Skills

Culinary leadership

Executive chef experience

High-volume operations

Menu development

Food cost & P&L

Team building & training

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.