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Executive Chef

Full Time Raleigh, NC

About this role

Hospitality People Operations (HPO) is recruiting an Executive Chef on behalf of a client in the hospitality industry. The client’s name will be shared with qualified candidates during the screening process.

Position Summary
The Executive Chef leads the culinary program for the client’s food operations, which may include restaurant, bar, catering, and private event service. This role sets standards for menu content and execution, manages food and labor costs, and trains and develops the back-of-house team. The Executive Chef is responsible for the overall guest perception of all the food and beverage offerings.

Duties and Responsibilities

Menu Design and Execution

  • Design, prepare, and update menus based on guest feedback, business needs, culinary trends, and seasonality
  • Create, test, cost, and maintain recipes for menu items within established food cost guidelines
  • Work with sales and management to plan and prepare menus for tastings, private events, banquets, and other functions
  • Train the culinary team on recipes, preparation methods, techniques, and presentation standards
  • Maintain consistency in recipe execution, food quality, flavor, and plate presentation
  • Support day-to-day culinary operations as needed

Back-of-House Leadership

  • Supervise kitchen staff, including sous chefs, cooks, prep cooks, and dish staff, and communicate expectations for each role
  • Direct daily kitchen activities with clear communication and organization
  • Resolve operational issues as they come up
  • Work the line and run expo as needed, managing ticket times, quality, presentation, and dietary needs
  • Identify strengths and development areas and provide coaching and training
  • Hire and onboard team members with a focus on long-term success and retention

Financial Management

  • Manage purchasing of food and kitchen supplies from approved vendors
  • Conduct monthly inventory and weekly ordering, and update food and recipe costs to stay within budget
  • Use forecasts and business levels to guide scheduling, purchasing, and production within labor and budget guidelines
  • Look for ways to reduce waste and improve purchasing without affecting quality or the guest experience

Health, Safety, and Standards

  • Follow sanitation regulations, health requirements, and safety standards
  • Ensure proper storage, handling, labeling, dating, and rotation of food products
  • Check product quality and freshness
  • Keep walk-ins, dry storage, freezers, and back-of-house areas clean and organized
  • Maintain a professional working relationship with ownership, staff, guests, vendors, and other departments

Qualifications

  • 3+ years in an Executive Chef or Chef de Cuisine role
  • 7+ years of culinary experience
  • Experience managing food cost, labor, inventory, and purchasing
  • Stable, progressive work history
  • Ability to work a flexible schedule, including evenings, weekends, and holidays
  • Clear written and verbal communication in English (bi-lingual a plus)

Preferred

  • Hotel or multi-restaurant experience (a plus, not required)
  • Catering, banquet, or private event experience
  • ACF certification
  • Degree or training in Culinary Arts, Hospitality, or a related field

Education
High school diploma or GED required.

Physical Requirements

  • Stand and remain alert for extended periods
  • Lift up to 40 lbs.
  • Continuous use of hands and arms; frequent bending, reaching, and twisting
  • Work at a fast pace
  • Maintain uniform and personal appearance standards

HPO and its clients are equal opportunity employers.

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How many years have you held an Executive Chef or Chef de Cuisine title? How many total years of professional culinary experience do you have?*
Have you led a culinary program in a hotel or across more than one restaurant or outlet? If yes, briefly describe the scope (number of outlets, covers, team size).*
Do you have catering, banquet, or private event experience? Describe the largest event you’ve planned and executed. What is the current annual catering sales volume where you work?*
What is the food cost percentage you were responsible for in your most recent role, and what are one or two specific steps you took to achieve it or improve it?*
How many direct and indirect reports did you manage in your most recent role?*
Do you hold any culinary certifications (e.g., ACF, ServSafe Manager)? Please list them, including their expiration dates.*
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