Executive Chef Restaurant Manager Jobs (NOW HIRING)

We are seeking a highly accomplished and hands-on Executive Chef to lead the complete culinary operation of a flagship high-volume scratch restaurant and craft brewery concept in downtown Anchorage.

This is an executive leadership role for a strong culinary operator who can own the entire BOH operation and partner closely with the General Manager as a business leader.

The ideal candidate combines creative culinary leadership with strong financial discipline, exceptional organizational skills, and the ability to build and develop a high-performing kitchen leadership team.

Core Responsibilities

Culinary & Operational Leadership

• Own the entire BOH and culinary operation.
• Lead daily kitchen execution and maintain exceptional standards for food quality and consistency.
• Develop menus, recipes, seasonal specials, and new culinary offerings.
• Establish recipe, production, plating, and execution standards.
• Remain visible and hands-on during peak service periods.

Financial Management

• Own and manage food cost, kitchen labor, inventory, waste, yields, and purchasing.
• Monitor prime cost and identify opportunities to improve profitability.
• Manage recipe costing, menu contribution, margins, and menu engineering.
• Develop and manage culinary budgets and forecasts.
• Implement systems to reduce waste, spoilage, and inventory variance without compromising quality.

Kitchen Systems & Execution

• Oversee ordering, receiving, storage, production, and inventory systems.
• Establish organized prep and production procedures.
• Plan effectively for seasonality, events, large parties, and changing business volume.
• Ensure consistent execution during high-volume service.

Team Leadership & Development

• Hire, train, coach, schedule, and develop BOH employees.
• Build and maintain a strong Sous Chef and culinary leadership bench.
• Develop future culinary leaders through mentorship and hands-on coaching.
• Create clear expectations, accountability, and performance standards.
• Build a professional, respectful, and high-performance kitchen culture.

Business Partnership

• Partner closely with the General Manager on overall business performance.
• Align culinary execution with financial and operational goals.
• Collaborate with FOH leadership to improve guest experience and service flow.

Food Safety & Compliance

• Maintain exceptional food safety, sanitation, and allergen-compliance standards.
• Ensure the kitchen remains inspection-ready.
• Maintain all applicable health and workplace safety requirements.

Required Qualifications

• 7+ years of progressive culinary leadership experience.
• Proven experience as an Executive Chef, Chef de Cuisine, or Executive Sous Chef with full kitchen and financial responsibility.
• Strong background in high-volume scratch-kitchen operations.
• Demonstrated experience managing:
• • Food cost and kitchen labor
  • Prime cost and profitability
  • Inventory and purchasing
  • Waste, spoilage, and yield
  • Menu engineering and recipe costing
  • Budgeting and forecasting
• Proven success developing Sous Chefs and kitchen leadership teams.
• Strong organizational, communication, and problem-solving skills.
• Ability to lead during evenings, weekends, holidays, and high-volume service periods as required.

Preferred Background

Strong preference for candidates with experience in:

• High-volume scratch restaurants
• Destination restaurants
• Craft breweries or brewpubs
• Hotels and resorts
• Large independent restaurants
• Complex or multi-outlet culinary operations
• Seasonal sourcing and menu development
• Banquets, events, and large-party execution

Ideal Candidate

The ideal candidate is an established culinary business operator—not simply a creative chef. They must be comfortable balancing:

Creative food + Financial performance + Operational execution + Team development

We are looking for someone who can lead from the kitchen, build systems, develop people, and hold a high-volume operation accountable while maintaining a positive and professional culture.

What Will Make You Stand Out

• Flagship or destination restaurant experience
• Brewery or brewpub culinary leadership
• Hotel or resort background
• Alaska or Pacific Northwest culinary experience
• Multi-outlet or complex culinary operations
• Strong menu-development portfolio
• Demonstrated internal promotions and Sous Chef development
• Proven improvements in food cost, labor, profitability, or operational efficiency
• Ability to provide measurable examples of financial and operational results

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.