{"id":1587030,"url":"https://alion.io/job/the-cooper-executive-chef","title":"Executive Chef","company":{"id":2052174,"name":"The Cooper","domain":"thecooper.com","url":"https://alion.io/company/thecooper","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":{"grade":"A","score":88,"open_postings":3,"ghost_share":0,"stale_share":0.667,"repost_share":0,"time_to_fill_p50_days":17,"computed_at":"2026-10-29T05:49:05Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Concord, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":79000,"max_usd":149000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":4830},"experience_years_min":7,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-09-21T00:00:00Z","employer_posted_date":"2026-09-21","last_verified_at":"2026-10-29T12:58:16Z","board_verified":true,"closed_at":null,"days_open":38,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":38},"description":"JOB DESCRIPTION:\nThe Executive Chef of The Club is responsible for the overall culinary and financial performance of the restaurant. This leader oversees menu development, operational excellence, innovation, financial stewardship, talent development, food safety, and purchasing strategy, while protecting the long-term integrity and reputation of the brand. The Executive Chef partners closely with ownership and senior leadership, executive finance team, and the General Manager to achieve profitability without compromising standards or quality.\nDUTIES & RESPONSIBILITIES:\nFull Financial Accountability\nThe Executive Chef maintains full ownership of the restaurant’s financial performance, including:\nMaintain budgeted food cost, labor cost, contract labor, and controllable operational expenses\nDrive top line revenue growth while protecting and improving bottom line profitability\nOversee inventory management and implement meaningful waste reduction strategies\nDevelop and execute purchasing strategy and lead vendor negotiations\nEnsure responsible capital deployment and maintain equipment replacement forecasting\nOwn capital planning, monthly and quarterly financial forecasting, and annual budget development\nPrepare and present Ownership Business Reviews\nContinuously identify areas to improve Net Operating Profit\nCulinary Responsibility\nCreate and execute seasonal menus, restaurant staples, private dining menus, holiday programming, specialty event menus, wine dinner menus, and collaboration events\nEnsure consistency of quality, portioning, and presentation across all services\nMaintain recipe documentation at the highest standard using the Opsi platform, completed prior to all menu changes\nLead strategic programming and core culinary development that reflects the identity and aspirations of The Club\nDrive culinary innovation while honoring the brand’s standards and guest experience expectations\nTalent Development & Recruitment\nResponsible for recruiting, hiring, onboarding, coaching, discipline, and succession planning for all BOH colleagues\nDevelop Chef de Cuisine, Executive Sous Chef, and Sous Chefs with intentionality, creating clear pathways for internal promotion\nEnsures BHC onboarding and training standards are followed at all times, working closely with the Chef de Cuisine or Executive Sous Chef and the Learning & Development department to execute a consistent and best-in-class integration experience for all new culinary colleagues.\nAccountable for Back of House retention, including tracking turnover, conducting stay interviews, and maintaining a kitchen culture that colleagues want to be part of\nBuild long-term leadership bench strength within the culinary team\nFoster a culture of learning, accountability, and professional growth across both FOH and BOH\nCollaborate with People & Culture to ensure all HR documentation, performance reviews, and hiring processes are completed accurately and on time\nOperational Excellence\nMaintain an A health and safety rating at all times\nUphold the highest standards of sanitation and kitchen cleanliness\nOversee equipment maintenance, kitchen organization, and prep systems\nEnsure service standards are consistently met across all services and events\nMaintain current and accurate recipe documentation in Opsi\nOversee and optimize ordering systems and inventory controls\nManage costing systems with accuracy and discipline\nParticipate in Daily Summary Operations Meetings and Weekly Managers Meetings (WMM)\nConduct pre-shift meetings to keep the culinary team informed and aligned\nEnsure full compliance with all applicable federal, state, county, and municipal health, safety, and labor regulations\nHolds all Front of House leadership accountable to the service, presentation, and cleanliness standards of the restaurant; addresses gaps directly and constructively with FOH management\nEscalates unresolved service or standards issues to the General Manager and participates in FOH performance conversations as needed\nMaintains ownership of the overall physical condition of the restaurant, including dining room cleanliness, kitchen, and all guest-facing areas\nOversees and manages all third-party vendor and facilities relationships, including linen services (Mint Cleaners), facility maintenance (Forton & on-site Maintenance), and grease management (OGMGT)\nMaintains responsibility for all associated restaurant assets, including 91 Broad Street, 101 Broad Street, and the street presence and curb appeal at 93 Broad Street\nVendor & Supply Chain Relationships\nMaintains strategic partnerships with:\nLocal farmers, fishermen, and regional food producers\nSpecialty importers and artisan purveyors\nProduce distributors and dry goods suppliers\nEquipment vendors and service contractors\nCultivates long-term vendor relationships rooted in quality, trust, and shared values\nBrand Stewardship & Public Presence\nThe Executive Chef serves as the public face of the The Club culinary program and represents the restaurant regularly through:\nMedia appearances and press engagements\nCharity events and community outreach\nGuest chef and wine dinners\nTelevision appearances and culinary festival participation\nActive and authentic social media presence\nCommunity engagement and brand-building initiatives\nMaintains a visible and gracious presence in the dining room, engaging with guests during service to reinforce the brand's hospitality standards\nActs as a cultural ambassador for The Club, embodying and communicating the values, story, and vision of the restaurant\nCulture Building & BHC Company Values\nAdopt and embody BHC company values in all aspects of leadership and daily operations\nServe as a culture builder across both FOH and BOH, creating a workplace grounded in respect, hospitality, and shared purpose\nAct with integrity, honesty, and consistency in support of the culture, values, and mission of The Club\nRepresent The Club professionally through effective communication and strong relationships with all internal and external business partners\nStrategic Growth & Interdepartmental Leadership\nDrive oversight and development of 12-24 month big-picture business growth initiatives\nMaintain mastery of interdepartmental communication, both internally within the restaurant and externally across the BHC organization\nCultivate meaningful relationships outside the restaurant, including culinary community partnerships, press, and industry organizations\nIn partnership with leadership, ensure culinary standards align with all applicable accreditation sources, including Coyle Hospitality Group, Forbes Travel Guide, LQA, Wine Spectator, James Beard Foundation, and Michelin\nHolds accountability for uniform standards across all Front of House and Back of House staff, ensuring every colleague represents the brand with consistency and professionalism at all times\nGeneral Manager Partnership\nServes as a true co-leader of the business alongside the General Manager, collaborating daily on operational priorities, financial performance, colleague experience, and guest satisfaction\nPartners with the General Manager to align culinary and service execution, ensuring FOH and BOH operate as one unified team with shared accountability for results\nMaintains a collaborative and respected relationship with all Front of House leadership and hourly colleagues, serving as a north star for the brand - consistently representing its intentions, values, and standards in every interaction\nMaintains active ownership of the full guest experience - from street presence to final farewell - not limited to the kitchen\nPerformance Metrics\nSuccess in this role is measured by:\nGuest satisfaction scores\nEmployee satisfaction scores\nEmployee retention - full time and contract\nFood cost percentage vs. budget\nTop line revenue performance\nBottom line flow-through\nHealth inspection scores (A rating always maintained)\nExternal recognition and press\nYear-over-year revenue growth\nCore Competencies\nExecutive-level financial acumen\nDeep operational knowledge\nStrategic leadership and long-term business planning\nHigh emotional intelligence\nExceptional talent development and mentorship\nStrong organizational skills\nCalm execution under pressure\nBrand development capacity\nREQUIRED SKILLS & EXPERIENCE:\nProven ability to manage full P&L responsibility in a fine dining or upscale restaurant environment\nDeep expertise in menu development, seasonal cooking, and culinary innovation\nStrong leadership presence with demonstrated ability to develop and retain culinary talent\nExcellent communication, organizational, and interpersonal skills\nProficiency in recipe documentation platforms; familiarity with Opsi preferred\nWorking knowledge of Microsoft Office Suite, POS systems, and inventory management tools\nAbility to read, analyze, and act on financial reports, budgets, and P&L statements\nMinimum of 7-10 years’ progressive culinary experience, with at least 3 years in an Executive Chef or equivalent senior leadership role\nExperience in a Michelin-recognized, Forbes, or equivalent fine dining environment strongly preferred\nCulinary degree from an accredited institution preferred; equivalent professional experience considered\nDemonstrated track record of financial accountability and operational performance\nPHYSICAL REQUIREMENTS:\nThe physical demands described here are representative of those that must be met to successfully perform the essential functions of this role. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.\nRegularly required to stand, walk, talk, and hear during service\nFrequently required to use hands and arms to reach, handle, and operate kitchen tools and equipment\nOccasionally required to bend, stoop, kneel, or crouch\nMust be able to lift and/or move up to 50 pounds\nMust be able to maintain a standing position for extended periods and safely maneuver in a high-volume kitchen environment\nReasonable accommodation may be made to enable individuals with disabilities to perform essential functions.\nCLOSING DETAILS:\nBHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.\n_______________________________________________________________________________\nBHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. 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