Description
We are seeking a passionate, innovative, and purpose-driven Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant. This is more than a traditional chef role—it is an opportunity to create a food philosophy that nourishes the body, mind, and soul.
The Executive Chef will serve as both a culinary innovator and business leader, overseeing menu development, kitchen operations, team leadership, sourcing strategies, food cost management, and overall culinary performance while maintaining uncompromising quality standards.
Essential Duties & Responsibilities
Culinary Leadership & Innovation
· Develop and execute a culinary vision centered on:
• 100% organic ingredients
• Seed oil-free cooking methods
• Grass-fed, pasture-raised, and responsibly sourced proteins
• Nutrient-dense, plant-forward cuisine
• Longevity and wellness-focused menu design
• Seasonal and regenerative agriculture practices
· Design innovative menus featuring international flavors, fresh herbs, and locally sourced ingredients.
· Create dishes that balance exceptional taste, nutritional integrity, and presentation.
· Develop seasonal menu rotations aligned with local harvest cycles and farm availability.
· Stay informed on emerging culinary, wellness, longevity, and nutrition trends.
Farm-to-Table Sourcing & Sustainability
· Build and maintain relationships with local farmers, ranchers, and artisan producers.
· Collaborate with growers to identify seasonal opportunities and specialty products.
· Champion regenerative agriculture and environmentally responsible sourcing practices.
· Ensure all ingredients align with the restaurant’s organic and seed oil-free standards.
· Minimize food waste through responsible purchasing, inventory management, and utilization programs.
Business & Financial Leadership
· Manage kitchen budgets, food costs, labor costs, purchasing, and inventory controls.
· Develop pricing strategies that support profitability while maintaining ingredient quality.
· Analyze financial performance and implement initiatives to improve margins.
· Negotiate supplier agreements and cultivate long-term vendor partnerships.
· Support overall restaurant revenue and operational goals.
· Maintain accountability for kitchen performance and profitability.
Team Development & Leadership
· Recruit, hire, train, mentor, and develop a high-performing culinary team.
· Foster a culture of accountability, collaboration, wellness, and continuous learning.
· Establish performance standards and conduct regular evaluations.
· Lead by example through professionalism, integrity, and servant leadership.
· Manage scheduling and workforce planning.
Quality & Operational Excellence
· Ensure consistent execution of recipes, presentation standards, and guest experiences.
· Maintain the highest standards of food safety, sanitation, and regulatory compliance.
· Oversee kitchen production, preparation, inventory, and equipment management.
· Partner with front-of-house leadership to deliver exceptional guest experiences.
· Continuously improve kitchen systems, efficiencies, and operational workflows.
Requirements
Required Qualifications
· Minimum of 7 years of progressive culinary leadership experience, including experience as an Executive Chef, Culinary Director, or similar senior culinary leadership role.
· Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments.
· Demonstrated success managing food costs, labor budgets, inventory controls, and overall kitchen profitability.
· Experience sourcing ingredients directly from farms, ranches, artisan producers, and specialty vendors.
· Strong leadership, coaching, communication, and team-building skills.
· Proven ability to recruit, develop, mentor, and retain high-performing culinary teams.
· Strong business acumen with the ability to balance culinary excellence and financial performance.
· Comprehensive knowledge of food safety regulations, sanitation standards, and regulatory compliance.
· Experience developing and executing seasonal menus and managing high-volume kitchen operations.
· Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require.
Preferred Qualifications
· Culinary degree preferred; equivalent professional experience will be considered.
· Certification, education, or formal training in nutrition, wellness, functional nutrition, or related fields.
· Experience developing longevity-focused, plant-forward, functional, or health-conscious menus.
· Familiarity with regenerative agriculture principles and sustainable sourcing practices.
· Experience working closely with local farmers, ranchers, fisheries, and artisan producers.
· Experience in restaurants emphasizing organic ingredients, ingredient transparency, and wellness-focused cuisine.
Core Competencies
· Culinary Innovation & Creativity
· Organic & Sustainable Food Systems
· Farm-to-Table Sourcing
· Wellness & Longevity-Focused Cuisine
· Menu Development & Engineering
· Financial Acumen & Cost Control
· Strategic Planning & Execution
· Team Leadership & Development
· Vendor & Producer Partnerships
· Inventory & Purchasing Management
· Food Safety & Regulatory Compliance
· Operational Excellence
· Guest Experience Excellence
Success Factors
The ideal candidate is:
· Passionate about organic food, regenerative agriculture, and sustainable sourcing.
· Committed to seed oil-free cooking and ingredient integrity.
· Inspired by creating food that supports health, longevity, and exceptional guest experiences.
· Creative, forward-thinking, and highly collaborative.
· Equally comfortable leading culinary innovation and managing the business side of kitchen operations.
· A servant leader who develops people, builds culture, and leads by example.
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Food and Thought 2 is an equal opportunity employer, welcoming candidates from all backgrounds. Join us and be part of our family!