Executive Chef/ Executive Kitchen Manager

Position Summary

Empire Eats is seeking an experienced and passionate Executive Chef / Executive Kitchen Manager to lead the culinary operations across one or more of our restaurants. This role is responsible for overseeing all back-of-house functions including food quality, safety and sanitation, kitchen systems, team performance, and cost control.

The ideal candidate will possess a strong foundation in kitchen management, training and development, and business acumen.

Core Responsibilities1. Culinary Leadership & Food Quality

• Set and uphold standards of food quality, taste, consistency, and presentation across all service periods.
• Partner with culinary teams to develop seasonal features, specials, and menu enhancements aligned with brand identity.
• Ensure all dishes meet Empire Eats’ expectations for culinary excellence before leaving the pass.
• Conduct regular line checks and recipe audits to ensure consistency and quality.

2. Kitchen Systems & Operational Excellence

• Implement and maintain consistent kitchen systems (prep lists, station checklists, closing procedures, inventory tracking).
• Drive kitchen efficiency through proper production schedules, organization, and communication systems.
• Ensure all recipes, portioning, and prep procedures are followed with precision.
• Champion and enforce standardized procedures across multiple concepts, while allowing for creativity within brand standards.

3. Safety & Sanitation

• Maintain the highest level of cleanliness and sanitation per local health department regulations and Empire Eats standards.
• Conduct regular kitchen walkthroughs and sanitation audits.
• Train and hold team members accountable to proper food handling, storage, labeling, and temperature logging protocols.

4. Cost Control & Business Acumen

• Manage kitchen budgets including food cost, labor cost, and waste reduction.
• Monitor and analyze weekly/monthly P&L reports to identify trends and correct inefficiencies.
• Implement inventory management processes, ensuring proper rotation and stock levels.
• Work closely with vendors to negotiate pricing and ensure quality ingredients.

5. Team Development & Training

• Lead by example, coaching line cooks, prep team, and sous chefs to grow in their craft and responsibilities.
• Drive a positive and collaborative kitchen culture centered on accountability, growth, and respect.
• Recruit and onboard new culinary staff in coordination with HR and GM.
• Provide hands-on training and mentorship for all kitchen team members, emphasizing food quality, speed, and cleanliness.

Requirements

• Minimum 5 years of kitchen leadership experience, preferably in a multi-concept or upscale casual environment.
• Proven track record of managing labor and food cost within targets.
• Deep understanding of kitchen systems, sanitation regulations, and culinary techniques.
• Ability to manage high-volume service and maintain quality under pressure.
• Strong interpersonal and communication skills, both with BOH and FOH teams.
• Fluent in inventory software, recipe management systems, and basic Excel reporting.

Preferred Experience

• Experience with Empire Eats brands or similar casual/upscale concepts.
• Bilingual in English/Spanish is a plus.
• Familiarity with Restaurant365, Toast, or similar restaurant platforms.

Work Environment

• On-site in a fast-paced kitchen environment.
• Must be available for nights, weekends, and holidays as needed.
• Occasional travel between Empire Eats restaurant locations in Raleigh may be required.

Job Type: Full-time

Pay: $60,000.00 - $68,000.00 per year

Benefits

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In person