Castellucci Hospitality Group is a family-owned, Michelin-starred and James Beard–nominated restaurant group rooted in a culture of excellence, genuine hospitality, and continual growth. Our team is expected to create memorable dining experiences through genuine hospitality and polished service. As the Executive Chef, you will oversee all culinary operations, leading menu development, kitchen management, and overall food quality. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career. Important Areas of Responsibility Include: Operations: Manage production planning, prep lists, station readiness across all shifts. Maintain equipment functionality and coordinate repairs or maintenance as needed.  Accounting & Administrative: Assisting with scheduling and  managing all costs, including labor and food cost. Review sales reports, prep consumption, and waste logs to improve profitability.  Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively. Human Resources: Manage Interviews and make hiring decisions. Train new team members on duties, policies and procedures. Invest in your team to allow for promotions and growth opportunities. Compensation $80,000-90,000 yearly salary Benefits & Perks Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!  Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match) Physical Demands • Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces • Required to stand and walk for extensive periods of time without breaks during busy times • Required to be able to lift or move up to 50 pounds without assistance "Passionately pursuing the perfect dining experience — one guest at a time" Required Years of Experience 3+ years in the hospitality industry with proven experience as an Executive Chef, Chef de Cuisine and/or equivalent kitchen leadership in a finer dining restaurant