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Restaurant Executive Jobs (NOW HIRING)

Hotel Bethlehem

Restaurant Supervisor

Bethlehem, PA · On-site

$20/hr

Hotel discounts through Historic Hotels of America Position Summary The restaurant supervisor will work with the Restaurant Executive to guide a professional team of associates too exceed the ...

Hotel Bethlehem

Restaurant Supervisor

Bethlehem, PA · On-site

$20/hr

Hotel discounts through Historic Hotels of America Position Summary The restaurant supervisor will work with the Restaurant Executive to guide a professional team of associates too exceed the ...

Gecko Hospitality

Executive Kitchen Manager

Bellbrook, OH · On-site

$55K - $65K/yr

... Restaurant Executive Kitchen Manager Send us your resume right away for prompt, private ... consideration and let's kick-start your journey to an exciting career! Company Description Gecko ...

P.F. Chang's

Assistant Executive Chef

Dublin, OH · On-site

$66K - $86K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

P.F. Chang's

Assistant Executive Chef

Greenwood, IN · On-site

$70K - $90K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

P.F. Chang's

Assistant Executive Chef

Memphis, TN · On-site

$66K - $86K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

Perry's Restaurants

Executive Chef

Houston, TX · On-site

$60K - $82K/yr

Qualifications • At least 5 years' restaurant Executive Chef experience required, with 2 or more ... years of progressive culinary experience in a leadership position in a high-volume facility ...

P.F. Chang's

Assistant Executive Chef

Baton Rouge, LA · On-site

$66K - $86K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Memphis, TN · On-site

$66K - $86K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Dublin, OH · On-site

$66K - $86K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Greenwood, IN

$24.48 - $31.47/hr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Memphis, TN

$23.08 - $30.07/hr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Baton Rouge, LA

$23.08 - $30.07/hr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Baton Rouge, LA

$66K - $86K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

Great Wolf Resorts

Executive Chef

Scottsdale, AZ · On-site

$115K/yr

Pay: $115000 The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors ...

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Restaurant Executive information

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$30K

$64.5K

$102.5K

How much do restaurant executive jobs pay per year?

As of Jul 13, 2026, the average yearly pay for restaurant executive in the United States is $64,456.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $75,000.00 per year, depending on experience, location, and employer.

What are some typical challenges faced by a Restaurant Executive, and how can they be effectively managed?

Restaurant Executives commonly face challenges such as maintaining consistent service quality across shifts, managing costs while maximizing profitability, and adapting quickly to changing customer preferences or regulations. Effective management involves strong communication with both front-of-house and kitchen teams, regular training sessions, and close monitoring of financial and operational metrics. Building a culture of accountability and empowering staff to address issues proactively also helps in overcoming these challenges and ensuring smooth restaurant operations.

What is the 30/30/30 rule for restaurants?

The 30/30/30 rule in restaurant management suggests that managers should spend 30% of their time on staff training, 30% on operational tasks, and 30% on customer service to ensure balanced focus on key areas. It helps restaurant executives prioritize responsibilities and improve overall performance.

What is the highest paying position in a restaurant?

The highest paying position in a restaurant is typically the General Manager or Restaurant Owner, with executive-level roles such as Director of Operations or Regional Vice President also earning high salaries. These roles require extensive experience, leadership skills, and often involve overseeing multiple locations or large teams.

What are the duties of a restaurant executive?

A restaurant executive oversees the overall operations of a restaurant, including managing staff, ensuring quality customer service, controlling budgets, and maintaining health and safety standards. They develop strategies to improve efficiency and profitability and often coordinate with other managers to ensure smooth daily operations.

What are the key skills and qualifications needed to thrive as a Restaurant Executive, and why are they important?

To excel as a Restaurant Executive, you need strong leadership abilities, in-depth knowledge of food service operations, and a background in hospitality management, often supported by relevant degrees or certifications. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety regulations is commonly expected. Outstanding interpersonal skills, problem-solving abilities, and organizational acumen set top performers apart in this role. These skills are crucial for ensuring smooth restaurant operations, delivering exceptional customer experiences, and achieving business targets.

What jobs can a restaurant manager transition to?

A restaurant manager can transition to roles such as operations manager, hospitality manager, food service director, or general manager in other industries. These positions leverage skills in team leadership, customer service, and business management, often requiring knowledge of budgeting, staff training, and operational efficiency.

What does a Restaurant Executive do?

A Restaurant Executive is responsible for overseeing the overall operations and performance of one or multiple restaurants. Their duties include developing business strategies, managing budgets, ensuring customer satisfaction, supervising staff, and maintaining high standards for food quality and service. They also focus on marketing initiatives, cost control, and compliance with health and safety regulations. The role requires strong leadership, financial acumen, and the ability to drive growth and profitability.
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What cities are hiring for Restaurant Executive jobs? Cities with the most Restaurant Executive job openings:
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Restaurant Executive jobs near you
Infographic showing various Restaurant Executive job openings in the United States as of July 2026, with employment types broken down into 1% Internship, 90% Full Time, 6% Part Time, and 3% Contract. Highlights an 87% Physical, 3% Hybrid, and 10% Remote job distribution, with an average salary of $64,456 per year, or $31 per hour.
Restaurant Executive Sous Chef | Full-Time | Lucas Museum of Narrative Art

Restaurant Executive Sous Chef | Full-Time | Lucas Museum of Narrative Art

Oak View Group

Los Angeles, CA • On-site

$80K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 19 days ago

Oak View Group rating

6.3

Company rating: 6.3 out of 10

Based on 80 frontline employees who took The Breakroom Quiz

20th of 35 rated event venues

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Position Summary
The Restaurant Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train, and help employees meet company quality standards and to promote a positive, enthusiastic, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.
This role will pay a yearly salary of $80,000 to $90,000.
Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).
This position will remain open until July 24, 2026.
About the Venue
We are launching a flagship modern luxury restaurant inside the Lucas Museum of Narrative Art, one of Los Angeles' most anticipated cultural destinations. This is a high-energy, design-forward culinary concept where execution, pace, and precision are everything. The kitchen will operate at a high level-balancing elevated cuisine with strong volume-requiring leadership that is both disciplined and adaptable. We are seeking an Executive Sous Chef who thrives in this environment-someone who can drive daily kitchen performance, lead teams with confidence, and ensure every service runs with consistency and control. This is a critical leadership role and a true partner to the Chef de Cuisine and Executive Chef during both opening and ongoing operations.
Responsibilities
  • Support and lead all back-of-house operations with a focus on consistency, speed, and organization.
  • Act as a key leader during service-driving execution, managing flow, and maintaining standards.
  • Train, coach, and develop line cooks and junior kitchen leaders.
  • Ensure all dishes meet presentation, quality, and timing standards.
  • Oversee prep, station organization, and service readiness daily.
  • Assist with labor management, scheduling, and team productivity.
  • Support ordering, inventory, and food cost control alongside leadership.
  • Maintain a clean, organized, and disciplined kitchen environment.
  • Step into a leadership role across all shifts, ensuring consistency regardless of coverage.
  • Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
  • Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
  • Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
  • Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
  • Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
  • Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
  • Maintains a positive and compliant employee relations climate.
  • Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff.
  • Promotes support and communication with entire staff.
  • Positively interacts with front-of-house staff and rapidly solves problems.
  • Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  • Promotes teamwork among staff through effective communication, follow-through, and goal setting.
  • Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.

Qualifications
  • Minimum of 3-5+ years of kitchen management experience in a full-service restaurant or events venue.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions.
  • Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current food handler's card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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