Executive Chef

Executive Chef

Responsibilities: Mediteranean culinary background a plus

• Run the kitchen. Full ownership of food quality, timing, and consistency across all dayparts (breakfast, lunch, dinner).
• Execute and maintain standards for charcoal-grilled kebabs, shawarma, kofta, meze, soups, traditional Mediterranean breakfast items, and house-made desserts (künefe, baklava).
• Manage food cost, inventory, and vendor ordering.
• Hire, train, and schedule kitchen staff.
• Coordinate catering and private dining (Amber Room) orders.
• Enforce health code, halal handling, and kitchen safety standards.
• Develop specials while staying true to the Mediterranean menu identity a plus
• Collaborate with ownership to develop and refine the menu — new dishes, pricing, portion sizing, and seasonal updates.

Benefits:

• Competitive Salary and potential bonus
• Paid time off and sick days
• Opportunity for advancement and growth
• Solid culture and work environment
• Chance to develop others

Requirements:

• 5+ years leading a high-volume kitchen.
• Strong knowledge of Mediterranean cooking, especially charcoal grilling and dough work.
• Must be available to work weekends and evenings.