One Haus Hospitality

Executive Chef

A leading hospitality group is seeking an Executive Chef to oversee culinary operations within a multi-faceted venue including restaurant, lounges, and events. This role blends hands-on leadership with strategic oversight, ensuring a high-quality guest experience and strong team culture.

Key Responsibilities

Culinary Leadership

• Oversee daily kitchen operations and menu execution
• Lead food production for events, meetings, and private functions
• Ensure consistency, quality, and presentation standards

Team & Culture

• Recruit, train, and mentor kitchen staff
• Foster a collaborative, high-performance environment
• Lead pre-shift meetings and team alignment

Operations

• Manage inventory, ordering, and kitchen logistics
• Maintain sanitation, safety, and equipment standards
• Adjust staffing to meet business demands

Financial Management

• Monitor food costs, labor, and expenses
• Conduct regular cost analysis and optimize efficiency

Qualifications

• Culinary degree or equivalent experience
• 3–5+ years in kitchen leadership roles
• Experience with catering and high-volume operations
• Strong knowledge of food cost control and kitchen management
• Ability to lead small teams in fast-paced environments

Compensation

• Base salary: $125,000 – $145,000
• Bonus eligible