Executive Chef
About this role
Executive Chef - High-Volume Culinary Operations
Location: San Antonio, TX
Position Type: Full-Time
Recruiting Partner: Culinaire Staffing
Position Overview
On behalf of our esteemed, well-established client in San Antonio, we are seeking a visionary, hands-on, and compassionate Executive Chef to lead high-volume culinary operations. Our client is a prominent, thriving brand known for its commitment to exceptional hospitality, scratch-made quality, and vibrant guest experiences.
We are looking for an experienced kitchen leader who balances meticulous operational execution with genuine team mentorship to manage a high-volume kitchen generating $8M+ in annual sales .
Key Responsibilities
Culinary Excellence & Execution • Maintain absolute consistency, quality, and presentation across all menu items, ensuring every plate meets the brand's rigorous standards.
• Drive flawless execution during high-volume shifts, maintaining strong line-of-sight over food safety, sanitation, and kitchen flow. • Collaborate with executive leadership on seasonal menu rollouts, recipe costing, and product sourcing.
Team Leadership & Mentorship • Build, train, and develop a large, high-performing culinary team from line cooks to sous chefs.
• Foster an inclusive, positive, and kind kitchen culture that prioritizes professional growth, open communication, and mutual respect. • Implement structured training programs, conduct regular performance reviews, and champion ongoing mentorship.
Financial & Operational Management • Own the kitchen P&L, strictly managing food cost, labor percentage, kitchen supplies, and operational expenses to achieve established budget targets.
• Oversee inventory management, ordering, vendor relationships, and waste reduction protocols. • Analyze weekly and monthly financial reports to proactively identify trends and implement solutions.
Qualifications & Requirements
• Experience: Minimum of 3-5 years of Executive Chef or high-level Culinary Director experience in high-volume concepts with at least $8 million in annual sales volume . • Leadership: Demonstrated success in recruiting, managing, and mentoring large culinary teams (25+ staff members). • Financial Acumen: Proven proficiency in P&L management, food/labor cost controls, inventory systems, and budgeting. • Execution Skills: Exceptional organizational skills, composure under pressure, and the ability to drive flawless execution in a fast-paced environment. • Culture Fit: A collaborative, kind, and coaching-oriented leadership style that values people as the core of success. • Certifications: ServSafe Manager certification (or equivalent) required. A culinary degree is a plus, but equivalent hands-on experience is highly valued.