Executive Chef

At The Parapet, we're redefining what it means to create an extraordinary dining and social experience. As a private membership club designed for those who appreciate culture, creativity, and refined hospitality, we are building a world where food is more than just a meal"”it's an art, a story, and a moment to be shared. We are seeking an Executive Chef who is not only a master of their craft but also a leader, mentor, and visionary. This is a rare opportunity to shape a kitchen from the ground up, design menus that inspire, and lead a team in an environment that values both tradition and innovation. If you are passionate about culinary excellence and want to be part of something truly special, we invite you to bring your expertise and creativity to The Parapet. Culinary and Operational Leadership Oversee all aspects of restaurant operations in collaboration with the General Manager to deliver an exceptional dining experience. Uphold the integrity of the concept by ensuring consistency in execution, quality, and service standards. Foster a workplace culture where employees are valued, supported, and given opportunities for professional growth. Take full ownership of the kitchen's performance, ensuring efficiency, profitability, and long-term success. This role reports to the Director of Culinary Operations. Culinary Vision and Execution Drive menu innovation by developing authentic and creative dishes that honor the culinary traditions of the region. Lead by example in researching industry trends, modern techniques, and sustainable practices to enhance the dining experience. Ensure quality and consistency by implementing structured processes such as recipe standardization, kitchen checks, and training programs. Stay actively involved in service, particularly during peak periods, media events, and special occasions to maintain excellence. Team Growth and Leadership Development Cultivate a high-performing kitchen team by fostering a culture of mentorship, accountability, and professional development. Establish clear performance expectations and provide constructive feedback to empower individuals to grow within the organization. Design and implement structured training programs for both new hires and existing team members. Prioritize hiring top talent and invest in ongoing education to strengthen skills and leadership potential across all levels. Operational Excellence and Efficiency Oversee the daily functions of the kitchen, ensuring smooth and efficient operations that align with the restaurant's overall goals. Implement and enforce best practices for food safety, sanitation, and compliance with local, state, and federal regulations. Collaborate with leadership teams across departments"”culinary, finance, marketing, and HR"”to drive success. Maintain an open and transparent communication structure that fosters teamwork, accountability, and continuous improvement. Financial Stewardship and Resource Management Optimize financial performance by strategically managing food costs, labor, and overall expenditures. Maintain tight control over inventory, waste reduction, and pricing strategies to align with budgetary goals. Work closely with the management team to analyze financial data, ensuring informed decision-making. Utilize available tools and reporting systems to track progress and make data-driven adjustments that contribute to long-term profitability. Expertise and Qualifications Minimum of 5+ years as a sous chef and at least 5 years of professional kitchen experience; a culinary degree is preferred. Mastery of essential culinary techniques, including knife skills, butchery, sauce preparation, and proficiency across all kitchen stations. Strong verbal and written communication skills, with the ability to lead teams and convey clear directives. Capable of operating independently while also excelling in collaborative, team-driven environments. Knowledge of and adherence to local, state, and federal food safety and labor regulations. Proven ability to train, mentor, and manage staff at various experience levels, ensuring fair and consistent evaluation of performance. In-depth understanding of the restaurant industry, food trends, and competitive market dynamics. Fundamental knowledge of financial operations, including revenue management, budgeting, and goal-setting for both short- and long-term success. Physical and Workplace Requirements Ability to remain on feet and maintain high energy levels for up to 8 hours per shift. Capability to manage multiple tasks simultaneously in a fast-paced environment. Regularly lift and transport items weighing up to 15 lbs.; occasionally handle loads up to 30 lbs. Engagement in various physical activities, including standing, sitting, walking, bending, climbing, and repetitive motions. Strong hand-eye coordination and manual dexterity to operate kitchen tools and equipment effectively. Availability to work evenings, weekends, and holidays as required by restaurant operations. About Us The Parapet is a forthcoming private membership club designed for those who value culture, creativity, and intellectual engagement. More than a retreat, it is a dynamic gathering place where ideas, conversation, and hospitality converge with warmth and refinement. Blending intimacy with vibrancy, The Parapet offers an elegant yet inviting sanctuary. Members will enjoy a beautifully appointed dining room, a secluded terrace, a sophisticated bar, and intimate rooms curated for comfort and connection. Additional features include a private dining space, a screening room, a wellness studio, and a creative space. At The Parapet, hospitality is a philosophy. Whether seeking conversation, artistic inspiration, or a quiet escape, members will find a place both grounding and transformative.

Created: 2025-03-02