Executive Chef / Organic Culinary Visionary

Food & Thought 2; Naples (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health benefits

Employee discounts

Career development opportunities

Job summary

Food & Thought 2 is looking for a passionate Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant in Naples, Florida. This role emphasizes culinary innovation, sustainability, and team leadership while managing kitchen operations and fostering a culture of wellness.

The ideal candidate will possess significant experience in farm-to-table cuisines, excel in menu development, and demonstrate strong financial management skills. Join us to create delicious, health-promoting culinary experiences!

Qualifications

• Minimum of 7 years of progressive culinary leadership experience.
• Experience in organic, farm-to-table, wellness-focused environments.
• Strong leadership and team-building skills.

Responsibilities

• Lead culinary innovation and business strategy.
• Manage kitchen budgets, food costs, and inventory.
• Recruit and develop a high-performing culinary team.

Skills

Culinary Leadership

Menu Development

Sourcing Strategies

Team Leadership

Financial Management

Education

Culinary degree

Job description

Description

We are seeking a passionate, innovative, and purpose-driven Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant. This is more than a traditional chef role—it is an opportunity to create a food philosophy that nourishes the body, mind, and soul.

The Executive Chef will serve as both a culinary innovator and business leader, overseeing menu development, kitchen operations, team leadership, sourcing strategies, food cost management, and overall culinary performance while maintaining uncompromising quality standards.

Essential Duties & Responsibilities

Culinary Leadership & Innovation

• Develop and execute a culinary vision centered on: 100% organic ingredients, Seed oil-free cooking methods, Grass-fed, pasture-raised, and responsibly sourced proteins, Nutrient-dense, plant-forward cuisine, Longevity and wellness-focused menu design, Seasonal and regenerative agriculture practices
• Design innovative menus featuring international flavors, fresh herbs, and locally sourced ingredients.
• Create dishes that balance exceptional taste, nutritional integrity, and presentation.
• Develop seasonal menu rotations aligned with local harvest cycles and farm availability.
• Stay informed on emerging culinary, wellness, longevity, and nutrition trends.

Farm-to-Table Sourcing & Sustainability

• Build and maintain relationships with local farmers, ranchers, and artisan producers.
• Collaborate with growers to identify seasonal opportunities and specialty products.
• Champion regenerative agriculture and environmentally responsible sourcing practices.
• Ensure all ingredients align with the restaurant’s organic and seed oil-free standards.
• Minimize food waste through responsible purchasing, inventory management, and utilization programs.

Business & Financial Leadership

• Manage kitchen budgets, food costs, labor costs, purchasing, and inventory controls.
• Develop pricing strategies that support profitability while maintaining ingredient quality.
• Analyze financial performance and implement initiatives to improve margins.
• Negotiate supplier agreements and cultivate long-term vendor partnerships.
• Support overall restaurant revenue and operational goals.
• Maintain accountability for kitchen performance and profitability.

Team Development & Leadership

• Recruit, hire, train, mentor, and develop a high-performing culinary team.
• Foster a culture of accountability, collaboration, wellness, and continuous learning.
• Establish performance standards and conduct regular evaluations.
• Lead by example through professionalism, integrity, and servant leadership.
• Manage scheduling and workforce planning.

Quality & Operational Excellence

• Ensure consistent execution of recipes, presentation standards, and guest experiences.
• Maintain the highest standards of food safety, sanitation, and regulatory compliance.
• Oversee kitchen production, preparation, inventory, and equipment management.
• Partner with front-of-house leadership to deliver exceptional guest experiences.
• Continuously improve kitchen systems, efficiencies, and operational workflows.

Requirements

Required Qualifications

• Minimum of 7 years of progressive culinary leadership experience, including experience as an Executive Chef, Culinary Director, or similar senior culinary leadership role.
• Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments.
• Demonstrated success managing food costs, labor budgets, inventory controls, and overall kitchen profitability.
• Experience sourcing ingredients directly from farms, ranches, artisan producers, and specialty vendors.
• Strong leadership, coaching, communication, and team-building skills.
• Proven ability to recruit, develop, mentor, and retain high-performing culinary teams.
• Strong business acumen with the ability to balance culinary excellence and financial performance.
• Comprehensive knowledge of food safety regulations, sanitation standards, and regulatory compliance.
• Experience developing and executing seasonal menus and managing high-volume kitchen operations.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require.

Preferred Qualifications

• Culinary degree preferred; equivalent professional experience will be considered.
• Certification, education, or formal training in nutrition, wellness, functional nutrition, or related fields.
• Experience developing longevity-focused, plant-forward, functional, or health-conscious menus.
• Familiarity with regenerative agriculture principles and sustainable sourcing practices.
• Experience working closely with local farmers, ranchers, fisheries, and artisan producers.
• Experience in restaurants emphasizing organic ingredients, ingredient transparency, and wellness-focused cuisine.

Core Competencies

• Culinary Innovation & Creativity
• Organic & Sustainable Food Systems
• Farm-to-Table Sourcing
• Wellness & Longevity-Focused Cuisine
• Menu Development & Engineering
• Financial Acumen & Cost Control
• Strategic Planning & Execution
• Team Leadership & Development
• Vendor & Producer Partnerships
• Inventory & Purchasing Management
• Food Safety & Regulatory Compliance
• Operational Excellence
• Guest Experience Excellence

Success Factors

The ideal candidate is:

• Passionate about organic food, regenerative agriculture, and sustainable sourcing.
• Committed to seed oil-free cooking and ingredient integrity.
• Inspired by creating food that supports health, longevity, and exceptional guest experiences.
• Creative, forward-thinking, and highly collaborative.
• Equally comfortable leading culinary innovation and managing the business side of kitchen operations.
• A servant leader who develops people, builds culture, and leads by example.

Food and Thought 2 is an equal opportunity employer, welcoming candidates from all backgrounds. Join us and be part of our family!