Work At The Edge Restaurant & Bar

We are seeking a talented and experienced Executive Chef to lead our fine dining kitchen. This role requires a culinary professional with exceptional skill, leadership, and discipline to execute an established core menu while having the opportunity to bring creativity and innovation to new menu changes over time. The Executive Chef will oversee all kitchen operations, uphold uncompromising standards of quality and presentation, and shape a dining experience that is both refined and memorable.

• Lead daily kitchen operations, ensuring flawless execution of the restaurant’s established core menu.
• Collaborate with ownership and management to develop additional menu offerings that complement the established dishes, reflecting creativity, balance, and fine dining standards.
• Maintain consistency in quality, flavor, and presentation across all dishes.
• Recruit, lead, mentor, and develop kitchen staff, fostering a culture of professionalism, accountability, and excellence. 
• Oversee inventory, purchasing, and vendor relationships while managing food and labor costs. 
• Ensure compliance with food safety, sanitation, and health regulations. 
• Establish and enforce kitchen systems, standards, and procedures for maximum efficiency and consistency.
• Partner with the General Manager and service team to ensure seamless coordination between kitchen and dining room operations. 
• Build a positive and respectful kitchen culture rooted in accountability, efficiency, and excellence.
• Represent the culinary program with professionalism, including engaging with guests when appropriate. 
• Continuously evaluate performance metrics, guest feedback, and culinary trends to refine and enhance the dining experience.

• Proven experience as an Executive Chef, Chef, or Sous Chef in a fine dining restaurant.
• Strong leadership and organizational skills with the ability to inspire and manage a team. 
• Advanced culinary knowledge with mastery of fine dining techniques.
• Excellent communication and collaboration skills across departments.
• Strong understanding of food safety, sanitation, and health regulations.
• ServSafe certification (or ability to become certified upon hire).
• Solid financial acumen in cost control, purchasing, and inventory management.
• Ability to thrive under pressure while maintaining focus and composure.

• Formal culinary education or equivalent professional experience.
• Experience managing kitchen operations while maintaining fine dining standards.
• Polished professional demeanor with excellent communication skills.
• Passion for hospitality and elevating the guest experience.

• Culinary degree or equivalent experience preferred.
• Minimum 5–7 years of progressive culinary experience in fine dining, with leadership responsibilities.

• Competitive salary.
• Health insurance stipend.
• Paid time off and holidays.
• Dining discounts.
• Opportunities for professional growth.