Executive Chef

JOB DESCRIPTION:

The Executive Chef of The Club is responsible for the overall culinary and financial performance of the restaurant. This leader oversees menu development, operational excellence, innovation, financial stewardship, talent development, food safety, and purchasing strategy, while protecting the long-term integrity and reputation of the brand. The Executive Chef partners closely with ownership and senior leadership, executive finance team, and the General Manager to achieve profitability without compromising standards or quality.

DUTIES & RESPONSIBILITIES:

Full Financial Accountability

The Executive Chef maintains full ownership of the restaurant’s financial performance, including:

• •Maintain budgeted food cost, labor cost, contract labor, and controllable operational expenses
• •Drive top line revenue growth while protecting and improving bottom line profitability
• •Oversee inventory management and implement meaningful waste reduction strategies
• •Develop and execute purchasing strategy and lead vendor negotiations
• •Ensure responsible capital deployment and maintain equipment replacement forecasting
• •Own capital planning, monthly and quarterly financial forecasting, and annual budget development
• •Prepare and present Ownership Business Reviews
• •Continuously identify areas to improve Net Operating Profit

Culinary Responsibility

• •Create and execute seasonal menus, restaurant staples, private dining menus, holiday programming, specialty event menus, wine dinner menus, and collaboration events
• •Ensure consistency of quality, portioning, and presentation across all services
• •Maintain recipe documentation at the highest standard using the Opsi platform, completed prior to all menu changes
• •Lead strategic programming and core culinary development that reflects the identity and aspirations of The Club
• •Drive culinary innovation while honoring the brand’s standards and guest experience expectations

Talent Development & Recruitment

• •Responsible for recruiting, hiring, onboarding, coaching, discipline, and succession planning for all BOH colleagues
• •Develop Chef de Cuisine, Executive Sous Chef, and Sous Chefs with intentionality, creating clear pathways for internal promotion
• •Ensures BHC onboarding and training standards are followed at all times, working closely with the Chef de Cuisine or Executive Sous Chef and the Learning & Development department to execute a consistent and best-in-class integration experience for all new culinary colleagues.
• •Accountable for Back of House retention, including tracking turnover, conducting stay interviews, and maintaining a kitchen culture that colleagues want to be part of
• •Build long-term leadership bench strength within the culinary team
• •Foster a culture of learning, accountability, and professional growth across both FOH and BOH
• •Collaborate with People & Culture to ensure all HR documentation, performance reviews, and hiring processes are completed accurately and on time

Operational Excellence

• •Maintain an A health and safety rating at all times
• •Uphold the highest standards of sanitation and kitchen cleanliness
• •Oversee equipment maintenance, kitchen organization, and prep systems
• •Ensure service standards are consistently met across all services and events
• •Maintain current and accurate recipe documentation in Opsi
• •Oversee and optimize ordering systems and inventory controls
• •Manage costing systems with accuracy and discipline
• •Participate in Daily Summary Operations Meetings and Weekly Managers Meetings (WMM)
• •Conduct pre-shift meetings to keep the culinary team informed and aligned
• •Ensure full compliance with all applicable federal, state, county, and municipal health, safety, and labor regulations
• •Holds all Front of House leadership accountable to the service, presentation, and cleanliness standards of the restaurant; addresses gaps directly and constructively with FOH management
• •Escalates unresolved service or standards issues to the General Manager and participates in FOH performance conversations as needed
• •Maintains ownership of the overall physical condition of the restaurant, including dining room cleanliness, kitchen, and all guest-facing areas
• •Oversees and manages all third-party vendor and facilities relationships, including linen services (Mint Cleaners), facility maintenance (Forton & on-site Maintenance), and grease management (OGMGT)
• •Maintains responsibility for all associated restaurant assets, including 91 Broad Street, 101 Broad Street, and the street presence and curb appeal at 93 Broad Street

Vendor & Supply Chain Relationships

Maintains strategic partnerships with:

• •Local farmers, fishermen, and regional food producers
• •Specialty importers and artisan purveyors
• •Produce distributors and dry goods suppliers
• •Equipment vendors and service contractors
• •Cultivates long-term vendor relationships rooted in quality, trust, and shared values

Brand Stewardship & Public Presence

The Executive Chef serves as the public face of the The Club culinary program and represents the restaurant regularly through:

• •Media appearances and press engagements
• •Charity events and community outreach
• •Guest chef and wine dinners
• •Television appearances and culinary festival participation
• •Active and authentic social media presence
• •Community engagement and brand-building initiatives
• •Maintains a visible and gracious presence in the dining room, engaging with guests during service to reinforce the brand's hospitality standards
• •Acts as a cultural ambassador for The Club, embodying and communicating the values, story, and vision of the restaurant

Culture Building & BHC Company Values

• •Adopt and embody BHC company values in all aspects of leadership and daily operations
• •Serve as a culture builder across both FOH and BOH, creating a workplace grounded in respect, hospitality, and shared purpose
• •Act with integrity, honesty, and consistency in support of the culture, values, and mission of The Club
• •Represent The Club professionally through effective communication and strong relationships with all internal and external business partners

Strategic Growth & Interdepartmental Leadership

• •Drive oversight and development of 12–24 month big-picture business growth initiatives
• •Maintain mastery of interdepartmental communication, both internally within the restaurant and externally across the BHC organization
• •Cultivate meaningful relationships outside the restaurant, including culinary community partnerships, press, and industry organizations
• •In partnership with leadership, ensure culinary standards align with all applicable accreditation sources, including Coyle Hospitality Group, Forbes Travel Guide, LQA, Wine Spectator, James Beard Foundation, and Michelin
• •Holds accountability for uniform standards across all Front of House and Back of House staff, ensuring every colleague represents the brand with consistency and professionalism at all times

General Manager Partnership

• •Serves as a true co-leader of the business alongside the General Manager, collaborating daily on operational priorities, financial performance, colleague experience, and guest satisfaction
• •Partners with the General Manager to align culinary and service execution, ensuring FOH and BOH operate as one unified team with shared accountability for results
• •Maintains a collaborative and respected relationship with all Front of House leadership and hourly colleagues, serving as a north star for the brand — consistently representing its intentions, values, and standards in every interaction
• •Maintains active ownership of the full guest experience — from street presence to final farewell — not limited to the kitchen

• Performance Metrics
• Success in this role is measured by:

• •Guest satisfaction scores
• •Employee satisfaction scores
• •Employee retention — full time and contract
• •Food cost percentage vs. budget
• •Top line revenue performance
• •Bottom line flow-through
• •