Executive Chef

Running a kitchen is one thing. Owning a kitchen — where every great dish, every tight labor cost, and every cook you develop directly grows your own stake in the company — that’s something else. We’re looking for an Executive Chef who doesn’t just want to lead a kitchen, but wants to own it.

WHAT’S IN IT FOR YOU
We believe the people behind the food should share in the success. Here’s what comes with the role:

Competitive compensation — $100,000–$125,000 annually
Sick, Holiday, and Vacation paid time off
Health & Wellness:
- Medical
- Dental
- Vision
- Flexible and Dependent Care spending account options
- Health Reimbursement Account (HRA)

Financial & Employee Ownership:
- 100% Company-paid LTD, Life & AD&D Insurance
- Generous Company 401k match
- Employee Ownership Opportunities

Employee Perks:
- NRG Dining Card Program
- 35% discount when dining in our locations (including food and beverages)
- Employee Assistance Program (EAP)
- Employee Discount Programs
- Wholesaler Club Reimbursement Program
- Tenure Program
- Refer a friend, earn a bonus — Referral Bonus Program

Voluntary Benefits:
- Telemedicine access

WHAT YOU’LL DO
You’ll have full ownership of the kitchen — the food, the people, and the numbers. Here’s what that looks like:
- Set the culinary vision and execute it consistently across every service
- Engineer the menu — seasonality, cost-conscious creativity, and scratch cooking that guests come back for
- Own your numbers: labor costs, food costs, and budget performance
- Hire, train, and develop your kitchen team — and build a culture people want to stay in
- Manage performance and hold the team to high standards, fairly and respectfully
- Ensure kitchen operations are efficient, safe, and sanitary at all times
- Direct the training of chefs, cooks, and kitchen staff to keep skills sharp and standards high

WHO YOU ARE
You’re a chef who leads from the front, takes pride in what comes out of your kitchen, and knows that a great team is as important as a great dish. You bring:
- A deep passion for food and the guest experience — it shows in every plate
- A collaborative leadership style that builds equitable, respectful kitchen culture
- The ability to stay calm and strategic when service gets chaotic
- Sharp financial instincts — you know your food cost and you manage to it
- Strong communication skills with everyone from line cooks to front-of-house leadership
- Flexibility to work days, nights, weekends, and holidays — this is hospitality!

Ready to lead a kitchen you can be proud of? We’d love to hear from you.
Relocation candidates are encouraged to apply.