Executive Chef

ITL GROUP – EXECUTIVE CHEF – RESTAURANT JOB DESCRIPTION

ITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.

Position Summary

The Executive Chef is responsible for the overall leadership, direction, and execution of all culinary operations. This role oversees menu development, food quality, kitchen operations, cost controls, staff leadership, and regulatory compliance while upholding ITL Group’s culinary standards and brand identity. The Executive Chef works collaboratively with the General Manager, Food & Beverage leadership, and marketing teams to deliver exceptional guest experiences and drive operational and financial success.

“At ITL Group, great leaders don’t just manage operations—they build teams, develop people, and create experiences that guests remember.”

ITL GROUP – LEADERSHIP & MANAGEMENT QUALITIES

At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.

Ownership & Accountability

Takes full responsibility for results—financial, operational, and cultural

Holds self and team accountable to standards without exception

Addresses issues directly, promptly, and professionally

Follows through on commitments and communicates outcomes

Leadership Through Example

Sets the tone for professionalism, work ethic, and integrity

Demonstrates standards in real time—on the floor and in the kitchen

Maintains composure under pressure and leads with confidence

Models the behavior expected from the team

Emotional Intelligence & Self-Awareness

Seeks to understand before reacting

Accepts feedback openly and adjusts behavior when needed

Recognizes that team perception matters and actively works to improve it

Communicates with clarity, respect, and intention

Team Development & Culture Building

Actively coaches, mentors, and develops team members

Creates an environment of trust, respect, and inclusion

Identifies talent and builds future leaders

Addresses toxic behaviors immediately to protect the culture

Communication & Alignment

Ensures clear, consistent communication across FOH and BOH

Aligns expectations before execution—no surprises for the team

Shares information proactively with leadership and staff

Encourages open dialogue and collaboration across departments

Guest-Centric Mindset

Prioritizes the guest experience in every decision

Teaches teams how to read and adapt to different guests

Ensures service and culinary execution align with brand standards

Personally engages with guests to build relationships and gather feedback

Operational Excellence & Consistency

Upholds systems, standards, and procedures without compromise

Balances consistency with the ability to adapt when appropriate

Ensures execution matches the vision—every shift, every plate, every interaction

Drives continuous improvement in all areas of the operation

Business Insight

Understands how decisions impact profitability and performance

Manages labor, cost controls, and productivity effectively

Uses data and reporting to guide decisions

Thinks like an owner when evaluating opportunities and challenges

Adaptability & Problem Solving

Stays solution-oriented in high-pressure situations

Adjusts approach based on business needs and guest flow

Anticipates challenges and acts proactively

Embraces change and leads others through it

Integrity & Professional Standards

Operates with honesty, transparency, and fairness

Enforces policies consistently and appropriately

Maintains a high level of personal and professional discipline

Protects the brand, the team, and the guest experience at all times

Collaboration Between FOH & BOH Leadership

Works as a unified leadership team—no silos

Aligns on expectations for service, pacing, and execution

Supports each other’s teams to achieve shared goals

Resolves conflicts professionally and privately

Commitment to Continuous Improvement

Constantly looks for ways to improve systems, people, and performance

Seek feedback from guests, peers, and leadership

Invests in training, education, and personal growth

Drives a culture where learning never stops

Professional Standards & Kitchen Appearance

The Executive Chef must uphold the highest standards of sanitation, food safety, and personal hygiene in accordance with health department regulations and company policies.

Professional Appearance:

Clean, professional chef attire

Closed-toe, non-slip kitchen shoes

Proper grooming and hygiene at all times

Adherence to all food safety and sanitation standards

Core Responsibilities

Culinary Operations & Quality Control

Oversee all day-to-day culinary operations across the restaurant

Ensure consistent execution of menu items with exceptional quality and presentation

Visually inspect and select only the freshest, highest-quality ingredients

Ensure proper food preparation, portioning, plating, and timing standards

Demonstrate new cooking techniques, equipment, and culinary trends

Menu Development & Innovation

Create and maintain seasonal, rotating menus featuring local and hyper-local ingredients

Collaborate with the Food & Beverage Director and management team on menu concepts and pairing strategies

Write, maintain, and update all recipes, menu specifications, production guides, and photographs

Develop strong relationships with local farmers, purveyors, and vendors

Source premium products while negotiating competitive pricing

Leadership & Team Development

Lead, train, and mentor all kitchen staff and culinary leadership

Set performance standards and conduct regular evaluations

Foster a culture of accountability, teamwork, and continuous improvement

Coordinate quarterly training plans and testing for BOH and FOH teams

Lead by example with integrity, humility, and professionalism

Maintain an open-door policy and encourage collaboration across departments

Financial & Administrative Management

Manage food cost, labor cost, and kitchen-related expenses

Prepare requisitions and oversee purchasing for all culinary needs

Maintain proper inventory levels and oversee monthly and spot inventories

Analyze financial and operational reports and implement corrective actions

Accurately complete administrative duties including scheduling, payroll input, disciplinary documentation, and reporting

Compliance, Safety & Maintenance

Ensure compliance with all health, safety, and food service regulations

Monitor proper receiving, storage, labeling, dating, and rotation of food products

Ensure all kitchen equipment is clean, functional, and well-maintained

Submit maintenance requests and work orders as needed

Guest Experience & Brand Representation

Interact with guests to build rapport and gather feedback

Respond promptly and professionally to guest concerns

Review guest surveys and share insights with the culinary team

Provide timely content submissions for marketing and social media initiatives

Participate in weekly management meetings and contribute to the culinary vision

Qualifications

Minimum 5 years of progressive culinary leadership experience

Prior Executive Chef or Senior Sous Chef experience preferred

Strong knowledge of food production, cooking techniques, and kitchen operations

Working knowledge of POS systems and inventory management tools

Food Handler or Food Safety Certification required

Strong leadership, communication, and organizational skills

Demonstrated business acumen with the ability to manage costs and budgets

Physical & Scheduling Requirements

Ability to stand and walk 10+ hours per shift

Ability to lift up to 50 pounds

Ability to perform repetitive physical motions including bending, twisting, reaching, and squatting

Exposure to hot and cold temperatures, wet and dry conditions, and cleaning chemicals

Ability to safely operate kitchen tools and heavy equipment

Flexible availability including nights, weekends, and holidays

Scheduling expectation: This is a full-time leadership role averaging 55 hours per week, based on business needs.

Additional Expectations

At ITL Group, all leaders wear multiple hats. The Executive Chef may be required to assist in areas outside this job description as business needs evolve, supporting the success of the team and the guest experience.

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