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Executive Chef
Job ID:
85828
Job Description
OPTI STAFFING GROUP IS HIRING!
Opening: Executive Chef — High-Volume Scratch Kitchen
Location: Anchorage, AK
Pay: $110,000–$145,000 + incentives based on performance Executive Chef — High-Volume Scratch Kitchen Set the culinary standard for a flagship Alaska destination and lead every dimension of kitchen performance. This role provides complete leadership over all kitchen functions — culinary execution, kitchen culture, staffing, food safety, menu performance, production systems, purchasing discipline, cost control, and the guest-facing quality of every plate.
The ideal candidate is an accomplished culinary executive who pairs creativity with financial rigor, understanding that culinary excellence and profitability are mutually reinforcing when recipes, purchasing, preparation, labor, training, equipment, and menu architecture are managed as one disciplined system.
The Mandate: Create a high-performance culinary organization that consistently delivers distinctive Alaska-inspired food, strong menu contribution, disciplined prime cost, exceptional sanitation, and a deep pipeline of culinary leadership. Role Scope & Leadership Expectations
Just hit the "Apply" button above and you're half-way home!
Or, send your resume to [email protected] or call 907-222-7009 and we'll set up a time to meet! Opti Staffing Group is a locally owned and operated full-service staffing agency that boasts continual growth and innovation. We have six offices located throughout the Pacific Northwest in Alaska, Washington, and Oregon. Our focus is on long-term career placement.
Opti is the recruiting partner for some of the country's leading companies—offering hiring solutions you can't find anywhere else.
Our recruiters will take the time to get to know you, understand what you're looking for in a job and then present job opportunities that are a good fit for your skills and experience.
Opening: Executive Chef — High-Volume Scratch Kitchen
Location: Anchorage, AK
Pay: $110,000–$145,000 + incentives based on performance Executive Chef — High-Volume Scratch Kitchen Set the culinary standard for a flagship Alaska destination and lead every dimension of kitchen performance. This role provides complete leadership over all kitchen functions — culinary execution, kitchen culture, staffing, food safety, menu performance, production systems, purchasing discipline, cost control, and the guest-facing quality of every plate.
The ideal candidate is an accomplished culinary executive who pairs creativity with financial rigor, understanding that culinary excellence and profitability are mutually reinforcing when recipes, purchasing, preparation, labor, training, equipment, and menu architecture are managed as one disciplined system.
The Mandate: Create a high-performance culinary organization that consistently delivers distinctive Alaska-inspired food, strong menu contribution, disciplined prime cost, exceptional sanitation, and a deep pipeline of culinary leadership. Role Scope & Leadership Expectations
- Lead all kitchen functions, culinary leaders, production systems, food safety, menu execution, and back-of-house labor
- Own culinary financial performance including food cost, kitchen labor, waste, purchasing, inventory, yield, and menu contribution
- Partner with the General Manager as a co-leader of the business and guest experience
- Exercise authority over culinary hiring, staffing recommendations, performance management, and terminations per company policy
- Develop recipes, specifications, presentation standards, seasonal offerings, specials, and execution systems
- Protect equipment, production capacity, sanitation, and kitchen readiness
- Define and maintain culinary standards for flavor, presentation, temperature, portion, timing, and consistency
- Lead menu development, seasonal innovation, specials, recipe testing, costing, documentation, and controlled rollout
- Ensure recipes, yields, prep methods, plate builds, allergen controls, and holding standards are documented and followed
- Balance regional identity, guest appeal, operational feasibility, sourcing, price architecture, and contribution margin
- Maintain a visible presence during peak service and lead disciplined recovery when execution deviates
- Own food cost, culinary labor, waste, yield, inventory variance, purchasing, and contribution margin
- Use menu engineering to evaluate popularity, profitability, price, portion, and operational complexity
- Review receiving, storage, transfers, production, spoilage, comps, and inventory practices for control weaknesses
- Build kitchen budgets and forecasts with the General Manager and Finance
- Evaluate equipment, product, and process decisions through quality, capacity, labor, lifecycle cost, and ROI
- Design production schedules, station deployment, prep systems, pars, ordering, receiving, storage, labeling, cooling, reheating, and service handoffs
- Ensure every station is prepared, staffed, equipped, and accountable before service
- Establish preventive maintenance, cleaning, calibration, and escalation standards for culinary equipment
- Partner with front-of-house leaders to improve ticket pacing, communication, table experience, and service recovery
- Plan for seasonal demand, events, large parties, supply disruption, and staffing constraints
- Recruit, select, onboard, train, coach, evaluate, and develop culinary leaders and employees
- Create clear station certifications, skills progression, cross-training, and succession plans
- Hold leaders accountable for standards, attendance, productivity, professionalism, documentation, and training
- Build a kitchen culture marked by urgency, respect, craftsmanship, safety, and one-team behavior
- Partner with HR and the General Manager on employee relations, corrective action, retention, and workforce planning
- Maintain exemplary food protection, sanitation, allergen management, workplace safety, chemical control, and incident-reporting practices
- Ensure readiness for health inspections and internal audits at all times
- Verify required certifications, training, logs, temperature records, corrective actions, and documentation
- Stop unsafe practices immediately and escalate material risks
- Maintain compliance with wage-and-hour requirements, company policy, and lawful employment practices
- 7+ years of progressive culinary leadership, including Executive Chef, Chef de Cuisine, or comparable responsibility in a high-volume scratch kitchen
- Demonstrated responsibility for food cost, kitchen labor, menu costing, inventory, purchasing, and culinary budgets
- Documented success developing sous chefs, kitchen managers, and high-performing culinary teams
- Strong knowledge of food safety, sanitation, allergens, production systems, and commercial kitchen operations
- Availability aligned with business demand, including evenings, weekends, holidays, and peak events
- Legal authorization to work in the United States
- Culinary degree or recognized apprenticeship, or equivalent executive culinary experience
- Experience in destination restaurants, craft breweries, hotels, resorts, or high-volume independent concepts
- Experience with regional sourcing, seasonal menu strategy, banquets, events, or large-party execution
- Certified Executive Chef, Certified Food Protection Manager, or comparable credentials
- Financial Acumen — interprets operating statements, forecasts, margin drivers, and capital decisions
- Enterprise Leadership — balances immediate operations with long-term brand, talent, and org priorities
- Talent Builder — selects strong leaders, sets expectations, coaches, and develops succession depth
- Operational Discipline — builds repeatable systems and uses data to drive consistency
- Executive Communication — communicates complex issues with clarity and sound judgment
- Integrity & Stewardship — protects resources, confidential information, safety, and trust
- Paid time off and paid sick leave per company policy
- Medical, dental, and vision plan options
- 401(k) eligibility (employer match discretionary)
- Employee discounts and complimentary manager meals
- Relocation, travel, or signing incentives may be available depending on candidate location and business need (subject to a written repayment agreement for early departure)
- Ongoing leadership development and career-growth opportunities
Just hit the "Apply" button above and you're half-way home!
Or, send your resume to [email protected] or call 907-222-7009 and we'll set up a time to meet! Opti Staffing Group is a locally owned and operated full-service staffing agency that boasts continual growth and innovation. We have six offices located throughout the Pacific Northwest in Alaska, Washington, and Oregon. Our focus is on long-term career placement.
Opti is the recruiting partner for some of the country's leading companies—offering hiring solutions you can't find anywhere else.
Our recruiters will take the time to get to know you, understand what you're looking for in a job and then present job opportunities that are a good fit for your skills and experience.
About Anchorage, AK
Ready to embark on an exciting career journey in Anchorage, Alaska? Explore our job opportunities and discover the endless possibilities for growth and success in this vibrant city. Anchorage, the largest city in the state of Alaska, offers a unique blend of urban amenities and breathtaking natural landscapes. Imagine being able to immerse yourself in the rich history and culture of the Alaska Native Heritage Center, catch a show at the Alaska Center for the Performing Arts, or witness the stunning Northern Lights at Flattop Mountain. Savor the delicious local seafood cuisine, go kayaking in the pristine waters of Turnagain Arm, or take a hike in Chugach State Park on your days off. Join us in Anchorage and experience a one-of-a-kind career adventure in the Last Frontier!