Executive Chef

Executive Chef Full-Time | Wilmington, DE $80,000–$90,000 base + quarterly bonus Exciting Executive Chef Opportunity We are seeking an experienced Executive Chef to lead culinary operations for a high-volume, full-service restaurant. This is an exciting opportunity for a hands-on culinary leader with a strong background in kitchen management, food quality, systems development, cost controls, and team leadership. The ideal candidate is passionate about execution, menu development, and developing future leaders, with the desire to grow into broader culinary leadership over time. Position Overview The Executive Chef is responsible for overseeing all culinary operations for one restaurant location while advancing overall brand standards through strong execution, disciplined systems, and menu and recipe development. This role leads day-to-day kitchen performance through the Sous Chef and hourly kitchen leaders while maintaining exceptional food quality, cleanliness, sanitation compliance, and cost controls. The Executive Chef also partners closely with senior culinary leadership to develop, test, cost, document, and roll out menu innovation and operational systems that improve performance, efficiency, and consistency. Equally important, this role is responsible for recruiting, developing, and coaching future kitchen leaders, with clear growth potential into broader culinary leadership opportunities. What Youll Be Responsible For Kitchen Operations & Culinary Execution Lead daily kitchen operations to ensure strong culinary performance across all shifts and volume levels Direct and support the Sous Chef and kitchen leads to ensure station readiness, ticket-time performance, and execution standards Ensure all menu items are prepared according to recipe, plating, and presentation standards Maintain excellent food quality, flavor consistency, and execution across all stations Oversee prep, production, line execution, and service standards to ensure speed, accuracy, and guest satisfaction Partner with front-of-house leadership to maintain communication, smooth service flow, and a guest-ready kitchen at all times Systems, Performance Improvement & Operational Consistency Build, refine, and implement kitchen systems that improve performance, consistency, efficiency, and accountability Establish clear standards and routines so execution stays strong across every shift Audit prep, quality, sanitation, and line performance to identify gaps and correct root causes Drive recipe adherence, portion controls, and production discipline to protect both brand standards and food cost Support equipment care, preventive maintenance, and operational readiness through structured follow-up and accountability Food Cost, Ordering & Inventory Control Monitor and maintain food cost percentages in line with business goals Oversee accurate ordering of food, products, and supplies based on business volume and par levels Manage inventory,…