One Haus Hospitality

Job Description:

The Executive Chef is responsible for leading all kitchen operations in close collaboration with Ownership, the General Manager, and the Sous Chef. This role demands a high level of attention to

detail, strong organizational skills, and a passion for recipe development and precise menu execution. Key responsibilities include managing food and labor budgets, participating in weekly

P&L meetings, ordering and inventory oversight, minimizing waste, and ensuring equipment maintenance. The ideal candidate is a thoughtful leader and mentor—someone who creates a positive, professional kitchen culture rooted in teamwork, accountability, and continuous learning.

A strong work ethic, sense of urgency, and the ability to lead by example are essential. We value creative problem-solving, a great sense of humor, and above all, a deep love for food, wine, and the

power of unreasonable hospitality.

Key Responsibilities:

• Develop and execute consistent and delicious menu items that highlight seasonal ingredients and reflect a simple and elevated approach to cuisine. Off menu items should rotate frequently and be driven by product availability and seasonality.
• The focus should remain on thoughtful, ingredient-driven cooking that showcases the best products available.
• All new dishes should be tasted and reviewed collaboratively by the Executive Chef, General Manager, and Ownership prior to being offered to guests. Tastings should be scheduled in advance to allow time for thoughtful feedback and refinement.
• Standing menu items should be executed with consistency and may evolve with the seasons. Off menu items can run over multiple nights based on product availability.
• Maintain attention to detail in all aspects of the position. Daily walk-throughs and checklists should be used consistently to ensure food quality, cleanliness, and proper ordering.
• Effective communication with both the Sous Chef and General Manager is essential, particularly before service begins or at the end of the day, to address any issues and ensure timely follow-up or resolution.
• Assume financial responsibility for the budget, overseeing food COGS to ensure it stays at or below the set budget percentage. Implement effective cost-control measures and strategic planning to optimize food costs while maintaining quality. Additionally, manage kitchen hourly labor to keep it at or below the budgeted percentage by applying efficient staffing practices and maximizing productivity.
• Teamwork is key to our success. This is a collaborative effort, and together we will create the best possible experience for both our team members and guests. Communication is crucial in this industry. Problem-solving, addressing concerns, coaching, and setting goals should be a collective effort, with the Executive Chef leading the way alongside the General Manager and Ownership. Ensuring smooth communication of day-to-day operations to the next shift is essential for seamless service in both the dining room and kitchen.
• Treat everyone on the team with respect. Coaching and growth opportunities should be approached constructively, providing the necessary tools and guidance to help team members develop.
• We foster a collaborative, all-hands-on-deck approach, where everyone—from management to dishwashers—takes initiative to assist wherever needed.
• Oversee all cooks and dishwashers, guiding them toward the shared goal of delivering inspired cuisine in an efficient and thoughtful manner. Teaching and mentorship are essential for developing and retaining team members. Taking the time to demonstrate proper techniques, whether it's preparing a dish, polishing glassware, or storing produce, helps team members understand the purpose behind these tasks, fostering a sense of ownership and reducing the likelihood of cutting corners.
• Collaborate with the General Manager and Head Bartender to inspire dining room team members to excel in their roles. It is essential that they fully understand and appreciate the dishes, fostering a deeper connection to the menu and enhancing their overall performance.
• Work with the General Manager and Head Bartender to support seamless service from the kitchen’s perspective and proactively address any issues that may impact kitchen operations. Communicate any relevant kitchen updates—such as staffing challenges, product shortages, or 86’d menu items—to the dining room team prior to service to ensure alignment and minimize disruptions.
• Maintain a calm and motivating presence during challenging service periods, encouraging and supporting the team. Approach all issues—whether related to repairs and maintenance, team dynamics, cuisine, vendors, deliveries, or policies and procedures—with a thoughtful and solution-oriented mindset. This industry is demanding, and it’s essential to view challenges as opportunities to learn, grow, and lead by example.
• Must be capable of effectively managing all repairs and maintenance (R&M) issues as they arise. This includes identifying the appropriate contacts for repairs, sourcing and ordering necessary parts, assessing and resolving issues in-house when possible, and clearly communicating solutions to the team. If follow-up is required or parts are on order, ensure all relevant team members are informed. Timely and efficient responses to equipment issues are essential to the smooth operation of the restaurant.
• Responsible for creating and managing the kitchen schedule, including handling call-outs and time-off requests. Cross-training cooks is a valuable strategy to maintain flexibility and coverage. Ensuring the kitchen is set up for success—even in the event of unexpected absences—is essential, particularly when preparing for your own days off. Any schedule changes must be clearly communicated to all affected team members and, most importantly, to fellow managers and Ownership.
• The ability to see the bigger picture and approach daily operations with efficiency and clear prioritization is essential in this role. Effective delegation is a key component of successful leadership, but equally important is understanding the order in which tasks must be completed. A strong Executive Chef can assess the needs of the day, strategically utilize their team to achieve goals, and remain hands-on to foster collaboration and build trust. Leading by example while empowering the team is critical to our collective success.
• Empower current and future leaders to use their voices and lead by example on the line. Provide mentorship by teaching foundational skills and responsibilities that prepare them for growth and advancement in their culinary careers.
• Maintain accurate and up-to-date recipe books, ensuring they reflect any changes or additions. Communicate all updates to the prep team and provide proper training to ensure new or revised recipes are executed consistently and correctly.
• Lead the hiring and onboarding process in collaboration with the General Manager, Sous Chef, and Ownership. Responsibilities include drafting job postings, reviewing resumes, and conducting stages. When necessary, participate in the termination of team members, ensuring all corrective action protocols have been followed and decisions are made with the General Manager’s approval.
• Develop comprehensive training schedules for all new team members, ensuring they are properly introduced to the kitchen, oriented on layout and procedures, and given clear direction for their first week, including daily goals and expectations. Conduct daily check- ins to monitor progress and communicate regularly with co-managers about each new hire’s development and overall fit. Before assigning a new team member to a solo shift, meet with them to confirm they are fully prepared to operate their station independently. Timely communication of start dates, rate of pay (ROP), and required onboarding documentation to the General Manager is essential to ensure smooth integration into the system.
• Hold team members accountable for actions that do not align with the standards of Walkers.
• Consistently uphold the corrective action system for all team members, ensuring fairness and transparency. Be prepared to engage in constructive—and at times challenging—conversations to address performance issues related to food quality, attention to detail, or adherence to company policies.
• Collaborate with the dining room management team for support with elevated discussions as needed and focus on communicating clearly about areas for growth and expectations that align with company standards.
• With the support of the General Manager, onduct performance check-ins at 6 months and formal reviews at 1 year.
• Perform basic administrative tasks, including invoice coding, budget tracking, end-of-month invoicing, and internal invoicing. Allocate dedicated time each week to ensure these tasks are completed promptly. Sous Chefs should assist with these responsibilities as needed.
• Attendance at weekly manager meetings and monthly P&L meetings is mandatory.
• Ensure the restaurant maintains full compliance with health department standards, regulations, and procedures.
• Uphold the highest food safety standards to consistently achieve and maintain an A grade from the Health Department.
• Participate in media and charity events deemed valuable by the organization.

Requirements: 

• Dedicated leader who is committed to serving the team.
• Ability to work quickly and efficiently without compromising quality.
• Strong communication skills.
• Fundamental understanding of sanitation, cleanliness and personal hygiene. 
• Regular, predictable and reliable attendance.
• Excellent attention to detail .
• Ability to effectively communicate with team members verbally.
• Ability to operate all equipment necessary to perform the job.

Physical Demands:

• Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting weights up to 50 pounds.

Working Conditions:

• The working environment includes exposure to noise, heat, temperature fluctuations, kitchen equipment, odors, and moisture. Additional hours may be required based on workload and staffing needs.