Executive Chef

Job Description

At Kennedy Concepts, our mission is to enrich the lives of our guests and team members. We do this by delivering exceptional food and beverage quality, legendary service, and a clean, comfortable environment with an energetic ambiance. We treat our team members and guests like family, knowing that our success relies on building and retaining a team capable of creating memorable dining experiences every time.

The Executive Chef is responsible for overseeing all Back of House (BOH) operations, including culinary execution, staff management, cost control, sanitation, and overall kitchen performance. This role ensures consistent food quality, guest satisfaction, and team development, while also driving profitability and maintaining the highest operational standards.

Key Responsibilities

Leadership & Team Development

• Supervise, train, and lead BOH staff including cooks, prep team, and dishwashers.
• Recruit, interview, hire, and onboard new BOH employees.
• Conduct performance evaluations, manage accountability, and foster a positive, disciplined, and team-oriented culture.
• Lead regular BOH staff meetings (minimum monthly).
• Ensure compliance with all company standards, policies, and procedures.

Culinary Operations

Cost Control & Purchasing

Training & Standards

Cleanliness, Maintenance & Compliance

Food Quality & Guest Experience

Administrative Duties

Scheduling & Staffing

Qualifications

Work Environment & Physical Requirements