One Haus Hospitality

Overview

A boutique hospitality group behind nationally recognized cocktail bars is seeking a Corporate

Executive Chef to lead culinary operations across a growing multi-unit platform. This role is

highly hands-on and strategic, focused on building scalable systems, strengthening kitchen

culture, and supporting continued expansion.

The ideal candidate is an independent self-starter with a strong ownership mindset, exceptional

communication skills, and the ability to lead across multiple markets with consistency and

accountability. Frequent travel — often on short notice — is a core requirement of this role.

Key Responsibilities

● Oversee culinary operations for all existing locations and support new openings,

including at least one opening this year

● Partner closely with ownership and operations leadership to execute and evolve the

culinary vision across all markets

● Serve as the primary culinary liaison across units, ensuring alignment, consistency, and

clear communication

Systems, SOPs & Scalability

● Generate, implement, and continuously refine SOPs, training programs, and kitchen

systems that are scalable across current and future locations

● Assess existing workflows and modify systems to support growth, efficiency, and

operational excellence

● Build and maintain new-opening culinary checklists and rollout plans

Cost Controls & Financial Performance

● Establish and maintain industry-standard food and labor costs across all locations

● Lead menu engineering and costing initiatives to optimize margins while maintaining

quality

● Oversee inventory management systems, including weekly BOH inventories and food

ordering best practices

● Manage vendor and purveyor relationships, negotiations, and supply chain consistency

People, Training & Culture

● Recruit, train, schedule, and oversee BOH leadership and staff across all locations

● Coach and develop unit-level Kitchen Managers, creating clear accountability and

growth pathways

● Foster a positive, respectful kitchen culture focused on retention, professionalism, and

performance

● Provide regular feedback and performance evaluations with measurable outcomes

Quality, Facilities & Compliance

● Maintain BOH physical plants across all locations, including equipment maintenance,

replacement planning, and cleanliness

● Ensure all kitchens meet or exceed Department of Health standards

● Conduct regular site visits and quality checks, reporting insights and action plans to

ownership

Revenue & Platform Optimization

● Oversee and optimize third-party delivery platforms to expand reach and increase food

revenue

● Identify opportunities to improve efficiency through equipment upgrades, workflow

improvements, and technology

Communication & Leadership

● Maintain frequent, effective 360-degree communication with ownership, operations

leadership, and unit teams

● Demonstrate the ability to both give and receive feedback constructively, driving real

operational improvement

Ideal Candidate Profile

● Proven multi-unit culinary leadership experience

● Strong background building SOPs, training programs, and scalable systems

● New opening experience in fast-paced, high-volume environments

● Track record of cost control, vendor management, and operational discipline

● Highly organized, detail-oriented, and comfortable working autonomously

● Hands-on leader with a calm, confident, and accountable management style

● Willing and able to travel frequently across multiple markets

Compensation & Benefits

● Base Salary: $120,000-$140,000

● Bonus: Quarterly performance-based bonuses

● Benefits: Full health insurance

● PTO: 3 weeks paid time off