One Haus Hospitality

Title of Position: Executive Chef

About the Company:

This is a nationally recognized, high-volume restaurant known for its authentic cuisine, live music, and warm, generous hospitality. The kitchen is both a craft operation and a leadership engine. The Executive Chef is responsible for protecting the integrity of the food, honoring tradition, and building systems and teams that execute with consistency at scale. We are seeking an Executive Chef who combines culinary discipline with strong leadership instincts and understands that great food is the result of preparation, systems, and people development—not shortcuts.

Key Responsibilities:

• Lead all culinary operations across the restaurant
• Uphold food quality, consistency, and presentation standards
• Manage and develop sous chefs and kitchen leadership
• Oversee production, prep systems, and service execution
• Maintain food cost controls, waste management, and inventory discipline
• Ensure compliance with food safety, sanitation, and health regulations
• Collaborate with FOH leadership to support seamless service flow
• Support menu execution, training, and operational consistency
• Build systems that allow the kitchen to perform at scale

Qualifications:

• Significant experience as an Executive Chef or equivalent senior culinary leader
• Proven success in high-volume, high-expectation restaurant environments
• Strong operational and organizational skills
• Deep respect for technique, preparation, and consistency
• Experience leading and developing large kitchen teams
• Strong understanding of food cost management and kitchen systems

Benefits / Compensation:

• Salary: $120,000 – $135,000
• Paid Time Off (PTO)
• Medical benefits
• Opportunity to lead a high-profile, nationally recognized culinary operation
• Partner with ownership and leadership on strategic culinary direction
• Develop a kitchen culture rooted in discipline, pride, and professionalism

The Mandate / Ideal Candidate:

• Protect the integrity of the food and culinary standards
• Build disciplined systems that support consistency at scale
• Develop strong kitchen leaders and cohesive teams
• Balance tradition with operational excellence
• Act as a true culinary partner to ownership and leadership
• Thinks like both a chef and an operator
• Leads with clarity, fairness, and high standards