Executive Chef

One Haus

Salary: $110000 – $120000


The Executive Chef sets the tone and oversees the entire kitchen operations. 

Upholds the company’s high standards for professionalism and excellence by establishing expectations and contributing to the consistency in preparation and execution of each dish.

Leads and manages all aspects of service, quality control, and costs for all concepts on the property.

Has a strong bias towards action, coaching, and getting results.

Works collaboratively and proactively on menu development and changes, always ensuring alignment with the vision of the restaurant and

Creates and inspires a culture of leadership, respect, accountability, transparency, and teamwork throughout the ranks.

The Executive Chef is committed to the continuous growth of the business, our
people, and the guest experience through the company’s evolution. Uncompromising of our values and culture.



Lead by example and demonstrate our values in action and decision making.

Interview, hire, and train all new employees with intention and clarity for how to best utilize skills and knowledge to optimize the entire team’s performance.

Effectively orient new employees, set clear performance expectations, train, coach, and provide constructive feedback.

Model professionalism and integrity.
Always coach your team to do things the right way, the first time. Oversee the training program and ensure it’s ongoing learning (i.e. whenever new processes, menu items, or techniques are introduced).


Establish an inspiring and supportive culture that encourages continuous education and improvement.
Engage the team and each individual in growth opportunities.

Evaluate performance daily.

Work with the Chef team and FOH team to ensure adherence to company policies and procedures are followed.

Instill constant communication between key players, to ensure the flow of food from ordering to storage, preparation, and execution is optimized for the best guest experience.

Represent the BOH Team at pre-shift. Be a highly visible presence for both FOH and BOH.

Execution of the Line

Collaborate with the stakeholders on menu development and all culinary programs.

Plan, implement, and execute menu changes as needed.

Fully train all BOH team members on
all menus.

Set them up for success by anticipating their needs for upcoming changes or major events.

Possess complete knowledge of all food items, including ingredients, preparation methods, execution, and presentation.

Keep all staff informed of dietary and allergen information, as well as sourcing
information whenever possible.

Perform detailed line checks for each shift, confirming food quality and consistency guidelines are being met and the highest standards of sanitation are adhered to.

Coach and fix if it is not up to standard.

Quality control every dish for consistency with an uncompromising mindset.

Systems & Organization

Ensure successful transfer of knowledge and consistency of menu item production and execution.

Communicate and address needs and areas of attention with the Chef Team.

Assist Sous Chefs in overseeing prep, including ordering and receiving. Oversee monthly inventory.

Proactively monitor food costs and waste.

Communicate areas of opportunity with the team.

Cost & Labor Management

Assist in achieving or exceeding the business financial goals.

Monitor employee hours and make strategic cuts or changes to schedule/labor model to achieve labor percentage goals.

Monitor wasteand assist in implementation of systems to minimize the current waste levels at the restaurant.

Responsible for interviewing, hiring, and onboarding all BOH employees.

Train with high standards of excellence and consistency.

Safety & Sanitation Standards

Confirm that safety, sanitation, and cleanliness standards are upheld and maintained through proper supervision and training.

Verify proper labeling, storage (FIFO), and temping methods are followed.

Maintain a pristine physical upkeep of the kitchen and equipment in partnership with the management team.

Administer applicable safety and sanitation programs for the restaurant.

Document staff violations as needed.

Communicate patterns with restaurant leaders and stakeholders when

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