Job Details

About the Role

We are seeking a passionate and highly skilled Executive Chef to lead the culinary operations of our fine dining restaurant, specializing in authentic Greek and broader Mediterranean cuisine. The ideal candidate will bring creativity, technical mastery, and a deep understanding of traditional Mediterranean flavors—reimagined through a modern fine dining lens.

You will be responsible for all aspects of kitchen management, from menu design and ingredient sourcing to team leadership and cost control, ensuring that every guest experiences exceptional quality and hospitality.

Key Responsibilities

• Menu Development: Design and execute innovative, seasonal menus showcasing authentic Greek and Mediterranean flavors with refined presentation.
• Leadership & Training: Build, mentor, and inspire a high-performing culinary team that values precision, consistency, and collaboration.
• Quality & Consistency: Oversee all kitchen operations to maintain the highest culinary standards and ensure excellence in every dish served.
• Sourcing & Procurement: Partner with premium suppliers to source fresh, sustainable ingredients with an emphasis on authentic Mediterranean products.
• Cost Management: Maintain food cost targets through efficient purchasing, waste reduction, and creative menu engineering.
• Compliance & Safety: Ensure full compliance with health, sanitation, and safety regulations at all times.
• Guest Experience: Collaborate with front-of-house leadership to create stunning culinary experiences consistent with the restaurant's brand and vision.
• Innovation: Stay ahead of culinary trends and continuously elevate the dining experience through technique, presentation, and original concepts.

Qualifications

• Minimum 5–7 years of experience as an Executive Chef or Head Chef in a fine dining setting.
• Proven expertise in Greek and Mediterranean cuisines, including seafood, olive oil-based dishes, meze, and regional specialties.
• Formal culinary training from an accredited institution preferred.
• Exceptional leadership, organization, and communication skills.
• Demonstrated experience managing kitchen budgets, schedules, and food costs.
• Commitment to quality, innovation, and continuous improvement.
• Ability to thrive under pressure and lead by example with passion and professionalism.

Compensation and Benefits

• Competitive salary commensurate with experience
• Performance-based bonus incentives
• Health and wellness benefits package
• Opportunities for professional growth and creative input