Executive Chef

Executive Chef — Claw & Hammer Fine Dining Restaurant

Position Summary
Claw & Hammer Fine Dining Restaurant is seeking a visionary, highly skilled Executive Chef to lead our culinary program and uphold our reputation for exceptional dining. The Executive Chef is responsible for menu creation, kitchen leadership, operational excellence, and consistently delivering the elevated dining experience that defines the Claw & Hammer brand. This role oversees all back-of-house functions, guides culinary staff development, and collaborates closely with front-of-house leadership to ensure seamless service and guest satisfaction.

Key Responsibilities

Culinary Leadership & Menu Development

• Design and execute innovative, seasonal menus that reflect Claw & Hammer’s culinary identity and fine dining standards.
• Develop daily specials, tasting menus, and chef-driven experiences.
• Ensure exceptional quality, flavor, presentation, and consistency of all dishes.
• Stay current with culinary trends, techniques, and ingredients, bringing fresh creativity to the kitchen.

Kitchen Operations & Team Leadership

• Lead, mentor, and inspire the entire BOH team, including Sous Chefs, line cooks, prep cooks, and dish staff.
• Conduct regular training on technique, station performance, safety, and service coordination.
• Foster a disciplined, respectful, and positive kitchen culture.
• Oversee scheduling, staffing levels, and labor management to support service demands.

Financial Management & Cost Control

• Manage food cost, labor cost, and budget targets in partnership with restaurant leadership.
• Oversee ordering, purchasing, vendor relationships, and inventory systems.
• Implement portion control, waste reduction practices, and efficient prep methods.
• Conduct monthly and quarterly food cost analysis and operational planning.

Health, Safety & Sanitation Compliance

• Ensure full compliance with all food safety, sanitation, and health regulations.
• Maintain high standards of cleanliness, storage, and equipment care.
• Train staff on safe food handling and proper use of kitchen equipment.
• Prepare the kitchen to exceed expectations during all inspections and audits.

Cross-Department Collaboration

• Work closely with the FOH Manager and General Manager to coordinate service flow and guest experience.
• Participate in menu rollouts, wine and beverage pairings, and special event planning.
• Support private dining, banquets, chef’s tables, and community events.

Administrative & Leadership Responsibilities

• Oversee recipe development, costing, and documentation.
• Conduct performance reviews, hiring, and staff development planning.
• Contribute to brand-building through culinary leadership and guest engagement when appropriate.
• Prepare reports on kitchen performance, menu profitability, and operational success.

Qualifications

• 3-5 years of progressive culinary experience, including leadership roles in fine dining environments.
• Proven expertise in menu creation, kitchen operations, and high-end culinary techniques.
• Strong leadership, communication, and team-building skills.
• Deep understanding of food cost management and kitchen financials.
• ServSafe Manager certification or equivalent required.
• Ability to thrive in a fast-paced, high-pressure, service-driven environment.
• Flexible availability, including evenings, weekends, and holidays.

Core Competencies

• Culinary Creativity & Expertise
• Leadership & Staff Development
• Organization & Execution
• Cost Management
• High Standards of Quality
• Collaboration & Communication