One Haus Hospitality

Position: Executive Chef, Steakhouse concept

Compensation: $120,000–$135,000 base salary + bonus potential

Schedule: Full-time | Service-driven schedule

Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives

Role Summary:

We are conducting a confidential search for a highly skilled and driven Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing, high-performing hospitality group.

This role serves as the senior culinary leader, responsible for overseeing all kitchen operations while acting as a key partner to front-of-house leadership. The Executive Chef will bring a strong balance of creative vision and financial discipline, ensuring an exceptional guest experience while maintaining operational excellence.

The ideal candidate thrives in a fast-paced, competitive environment and brings a deep understanding of fine dining standards, seasonal menu development, and team leadership.

What you bring to the table:

• Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment
• Strong expertise in menu development, with a focus on seasonal ingredients and evolving guest preferences
• Hands-on leadership style with a commitment to consistency, presentation, and execution
• Experience managing inventory, purchasing, and vendor relationships with a focus on cost control
• Strong financial acumen, including P&L oversight, budgeting, forecasting, and labor management
• Ability to collaborate cross-functionally with front-of-house leadership to ensure a seamless guest experience
• Deep knowledge of food safety, sanitation, and kitchen operations best practices
• Proficiency with restaurant systems and tools related to scheduling, reporting, and inventory management
• Ability to operate effectively in a fast-paced environment while maintaining high attention to detail

Why you’ll love working here:

• Opportunity to lead within a modern, chef-driven concept
• Competitive compensation with bonus potential tied to performance
• Strong support from an experienced and growth-oriented leadership team
• A culture that values innovation, accountability, and culinary excellence
• Opportunity to make a meaningful impact on menu direction and kitchen operations

Required Work Experience:

• 5–10 years of experience in an Executive Chef or senior culinary leadership role
• Background in fine dining or elevated, chef-driven restaurant environments
• Proven track record of managing kitchen operations, team performance, and financial results
• Experience with budgeting, forecasting, and cost controls in a high-volume setting

Preferred Work Experience:

• Experience working within multi-unit or growth-oriented restaurant groups
• Familiarity with restaurant management systems for scheduling, inventory, and reporting
• Exposure to special events, menu launches, or concept development initiative

Personal Qualities:

• Passionate culinary leader with strong integrity
• Creative, detail-oriented, and quality-focused
• Collaborative and team-driven leadership style
• Strong communicator with the ability to lead through influence
• Adaptable and solutions-oriented in a dynamic environment