Executive Chef (Multi-Concept)

About the role

Our client, a growing restaurant group, seeks a culinary leader with an ownership mentality to serve as Executive Chef across multiple concepts. The role offers performance‑based compensation and the chance to become a partner in the business as the organization expands.

Key responsibilities

• Lead high‑volume culinary operations while maintaining consistent food quality, presentation, and execution.
• Develop menus, recipes, and operating standards that can be replicated across multiple locations or concepts.
• Manage food cost, labor, purchasing, inventory, waste, and overall kitchen P&L performance.
• Recruit, train, develop, and retain culinary teams, including sous chefs and kitchen leaders.
• Oversee restaurant openings, concept development, and multi‑unit culinary operations.

Required profile

• 5+ years progressive culinary leadership experience, including at least 2 years as an Executive Chef or senior culinary leader.
• Background in upscale, chef‑driven steakhouse, polished casual, resort, private club, or fine‑dining environments.
• Proven ability to build and lead high‑volume teams while ensuring food safety and compliance.
• Willingness to relocate to Somerset, Kentucky and commit long‑term.

Required skills

• Scratch cooking, menu development, premium proteins, seafood, sauces, contemporary American cuisine.
• Strong financial and business acumen: food cost, labor, purchasing, inventory, waste management, kitchen P&L.
• System creation: recipes, specifications, training programs, operating standards.
• Food safety, sanitation, health department compliance.