Position: Executive Chef – Upscale Casual Dining
Location: Corpus Christi, TX
Position Type: Full‑Time / Permanent
Salary: $70,000 – $78,000 annually
Annual Bonus: $12,000
Long-Term Incentives: Darden stock options
Benefits: Medical, Dental, Vision, Paid Vacation, 401(k), and more
Position Summary:
The Executive Chef is the culinary leader of a nationally recognized upscale casual dining brand, responsible for protecting the integrity of the food program across all locations. This role owns menu vision, recipe execution standards, ingredient sourcing, and kitchen leadership development. The Executive Chef balances creativity with operational discipline—refining signature dishes while managing food cost variance across a multi-unit P&L.
Mandatory Requirements
- Current Executive Chef in an upscale/fine-dining restaurant
- 5+ years’ experience as an Executive Chef in upscale casual dining
- Corporate chain experience as an Executive Chef
- Stable career history (minimum 3 jobs in 6 years)
Key Responsibilities
- Culinary Vision & Menu Development: Lead seasonal menus, LTO programs, and chef-driven specials; align innovation with guest trends and ingredient seasonality.
- Standards & Execution: Maintain recipe specs, plating guides, and training materials; ensure consistent brand standards across all locations.
- Supply Chain Partnership: Collaborate with vendors to source premium ingredients; evaluate new products and approve national ingredient changes.
- Financial Stewardship: Manage food cost, COGS, and menu margin performance; drive recipe optimization and waste reduction.
- Talent Leadership: Develop Regional Chefs, Chefs de Cuisine, and Sous Chefs; set a culture of professionalism and accountability.
- Brand & Guest Experience: Act as a brand ambassador in media, events, and marketing initiatives.
- Compliance & Food Safety: Ensure adherence to HACCP standards, food safety regulations, and allergen protocols.
- New Restaurant Openings: Support kitchen design, equipment specification, and team training for new unit launches.
Qualifications:
- 12+ years progressive culinary leadership, including 5+ years in multi-unit executive culinary roles
- Experience leading culinary across 20+ locations strongly preferred
- Formal culinary education (CIA, Johnson & Wales, or equivalent) preferred; equivalent experience under recognized chefs considered
- Strong blend of creativity and business acumen: refined palate, food cost management, menu engineering, and supply chain fluency
- Proven ability to scale chef-driven food programs without compromising quality
- Excellent communication skills, executive presence, and external brand representation
- ServSafe Manager certification required
- Willingness to travel 40–60% for field operations and vendor partnerships
Additional Requirements:
- Proven success in high-volume, full-service restaurants with a bar
- Corporate chain experience in casual dining environments
- Passion for culinary excellence, wine knowledge, and service
- Demonstrated ability to develop and retain teams
- Knowledge of systems and processes that drive execution
- Stable job history with upward career progression
EOE – Equal Opportunity Employer
