Executive Chef (Fine Dining)

Key Responsibilities: Culinary LeadershipLead all culinary operations, including menu development, recipe creation, and execution Develop authentic Greek and Mediterranean dishes rooted in traditional techniques Incorporate regional influences (Greek, Southern Italian, Turkish, Lebanese, coastal Mediterranean) while maintaining brand identity Maintain consistency, presentation standards, and exceptional flavor profiles Oversee daily production, prep systems, and line execution Menu Development & InnovationCreate seasonal, rotating menus highlighting fresh seafood, grilled meats, olive oils, herbs, and imported specialty ingredients Develop house-made breads, spreads, sauces, and desserts reflective of Mediterranean tradition Balance authenticity with modern refinement and upscale plating Collaborate on wine pairings and beverage programming Operational ExcellenceManage food cost, inventory control, and vendor relationships Source high-quality domestic and imported Mediterranean ingredients Maintain proper portioning and minimize waste Ensure compliance with all health, safety, and sanitation standards Team Leadership & DevelopmentRecruit, train, and mentor sous chefs and culinary staff Establish strong kitchen culture rooted in discipline, respect, and teamwork Lead pre-shift culinary meetings and ongoing training Create clear standards of execution and accountability Guest & Brand ExperienceUphold the highest standards of hospitality and presentation Occasionally engage with guests, chef tables, and special events Represent the brand at culinary events and community engagements

Qualifications: 7+ years Executive Chef or Senior Sous Chef experience in upscale or fine dining Formal culinary training preferred Demonstrated expertise in Greek or Mediterranean cuisine Strong understanding of regional ingredients, techniques, and traditions Proven track record of managing high-volume, quality-driven kitchens Strong financial acumen (food cost, labor management, forecasting) Ability to lead with both authority and mentorship Preferred ExperienceExperience working in Greece or Mediterranean regions a plus Knowledge of Mediterranean wine programs Established vendor relationships for specialty imports Experience opening new restaurant concepts Compensation & BenefitsCompetitive base salary (commensurate with experience) Performance-based bonus structure Health benefits Paid time off Growth opportunity within a respected hospitality group