Executive Chef in California, Maryland at Vine Dining Enterprises

Vine Hospitality is seeking an Executive Chef who is ready to take full ownership of the kitchen and help shape the culinary direction of a high volume restaurant concept. This is a hands-on leadership role for a chef who wants to build a team, sharpen a menu, and run a kitchen with the precision of a well-tuned business.

Working in close partnership with the General Manager and ownership, you will lead daily kitchen execution, drive menu evolution, develop your BOH leaders, and own the financial and operational discipline that defines our standard. You will set the tone on the line, in the office, and in every plate that leaves the pass.

This role reports directly to ownership and is a meaningful leadership seat within the Vine Hospitality portfolio. We are looking for a bilingual (English/Spanish) culinary leader with strong creative instincts, genuine team-building ability, and the operational mindset to grow a concept into its next chapter.

WHAT YOU'LL DO

Culinary Leadership & Menu Direction

• Lead a full menu evolution rooted in California ingredients, classic technique, and a modern, refined point of view.
• Develop new dishes, refine plating standards, and own consistency from prep through service.
• Partner with ownership to ensure menu direction aligns with brand strategy and guest expectations.
• Source thoughtfully, build relationships with local farms and purveyors, and protect product quality at every step.

Kitchen Team Leadership & Development

• Recruit, hire, train, and develop the BOH team, including sous chefs, line cooks, prep cooks, and stewards.
• Coach in real time on technique, professionalism, and standards without waiting for a formal review cycle.
• Identify and develop the next generation of BOH leaders, building bench strength for sous chef and key station roles.
• Run daily prep, line checks, and pre-shift meetings with clarity and discipline.
• Hold the team to a clear, consistent standard and address performance gaps directly and professionally.
• Foster a kitchen culture rooted in accountability, craftsmanship, and mutual respect, the kind of team people want to be part of and stay on.

Operations & Business Performance

• Partner with the General Manager on labor planning, scheduling, and shift deployment to align with forecasted covers and revenue.
• Own food cost, labor efficiency, and vendor relationships. Analyze reports, flag variances, and drive corrective action on the line.
• Manage inventory, ordering, receiving, and waste with rigor and transparency.
• Maintain prep sheets, recipe cards, portion controls, and daily logs so the kitchen runs the same on every shift, regardless of who is on the line.
• Contribute to forecasting, P&L reviews, and operational planning alongside ownership and the GM.

Standards, Safety & Compliance

• Own opening and closing checklists, line checks, and pre-shift readiness so the kitchen is ready before doors open.
• Ensure full health code compliance, food safety, sanitation, and HACCP standards at all times.
• Maintain a clean, organized, and well-maintained kitchen, including equipment care and preventive maintenance.
• Lead by example on the line, setting the standard for craft, composure, and cleanliness every shift.

• 5 - 8+ years of progressive kitchen leadership, with recent experience as Executive Chef or Chef de Cuisine.
• Background in high-volume, chef-driven concepts, ideally with fine dining and protein-focused experience.
• Demonstrated track record of building strong, stable teams and coaching for performance.
• Fluent in English and Spanish, with strong interpersonal and communication skills across a diverse kitchen.
• Hands-on, highly organized, and detail-oriented, with a deep commitment to quality and consistency.
• Strong financial acumen and comfort owning food cost, labor, and vendor management.
• Culinary degree or equivalent professional training is a plus.

WHAT TO EXPECT

• Full-time, exempt position. Flexible availability required, including evenings, weekends, and holidays.
• On-site leadership presence required. This is a kitchen-first role, not a corporate one.
• Must be able to stand for extended periods and lift up to 40 lbs.

COMPENSATION & GROWTH

• Base salary: $110,000 - $120,000, commensurate with location, experience, and demonstrated leadership scope.
• Performance bonus: Quarterly incentive tied to operational and financial targets.
• Health benefits: Medical, dental, and vision coverage.
• Paid time off: Vacation, sick leave, and holidays.
• Dining benefits: Employee dining program across the Vine Hospitality portfolio.
• Growth path: Key leadership seat within a multi-concept hospitality group with real growth potential for the right leader.