Executive Chef / Organic Culinary Visionary

We are seeking a passionate, innovative, and purpose-driven Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant. This is more than a traditional chef role—it is an opportunity to create a food philosophy that nourishes the body, mind, and soul.

The Executive Chef will serve as both a culinary innovator and business leader, overseeing menu development, kitchen operations, team leadership, sourcing strategies, food cost management, and overall culinary performance while maintaining uncompromising quality standards.

Essential Duties & Responsibilities

Culinary Leadership & Innovation

· Develop and execute a culinary vision centered on:

• 100% organic ingredients

• Seed oil-free cooking methods

• Grass-fed, pasture-raised, and responsibly sourced proteins

• Nutrient-dense, plant-forward cuisine

• Longevity and wellness-focused menu design

• Seasonal and regenerative agriculture practices

· Design innovative menus featuring international flavors, fresh herbs, and locally sourced ingredients.

· Create dishes that balance exceptional taste, nutritional integrity, and presentation.

· Develop seasonal menu rotations aligned with local harvest cycles and farm availability.

· Stay informed on emerging culinary, wellness, longevity, and nutrition trends.

Farm-to-Table Sourcing & Sustainability

· Build and maintain relationships with local farmers, ranchers, and artisan producers.

· Collaborate with growers to identify seasonal opportunities and specialty products.

· Champion regenerative agriculture and environmentally responsible sourcing practices.

· Ensure all ingredients align with the restaurant’s organic and seed oil-free standards.

· Minimize food waste through responsible purchasing, inventory management, and utilization programs.

Business & Financial Leadership

· Manage kitchen budgets, food costs, labor costs, purchasing, and inventory controls.

· Develop pricing strategies that support profitability while maintaining ingredient quality.

· Analyze financial performance and implement initiatives to improve margins.

· Negotiate supplier agreements and cultivate long-term vendor partnerships.

· Support overall restaurant revenue and operational goals.

· Maintain accountability for kitchen performance and profitability.

Team Development & Leadership

· Recruit, hire, train, mentor, and develop a high-performing culinary team.

· Foster a culture of accountability, collaboration, wellness, and continuous learning.

· Establish performance standards and conduct regular evaluations.

· Lead by example through professionalism, integrity, and servant leadership.

· Manage scheduling and workforce planning.

Quality & Operational Excellence

· Ensure consistent execution of recipes, presentation standards, and guest experiences.

· Maintain the highest standards of food safety, sanitation, and regulatory compliance.

· Oversee kitchen production, preparation, inventory, and equipment management.

· Partner with front-of-house leadership to deliver exceptional guest experiences.

· Continuously improve kitchen systems, efficiencies, and operational workflows.

Required Qualifications

· Minimum of 7 years of progressive culinary leadership experience, including experience as an Executive Chef, Culinary Director, or similar senior culinary leadership role.

· Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments.

· Demonstrated success managing food costs, labor budgets, inventory controls, and overall kitchen profitability.

· Experience sourcing ingredients directly from farms, ranches, artisan producers, and specialty vendors.

· Strong leadership, coaching, communication, and team-building skills.

· Proven ability to recruit, develop, mentor, and retain high-performing culinary teams.

· Strong business acumen with the ability to balance culinary excellence and financial performance.

· Comprehensive knowledge of food safety regulations, sanitation standards, and regulatory compliance.

· Experience developing and executing seasonal menus and managing high-volume kitchen operations.

· Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require.

Preferred Qualifications

· Culinary degree preferred; equivalent professional experience will be considered.

· Certification, education, or formal training in nutrition, wellness, functional nutrition, or related fields.

· Experience developing longevity-focused, plant-forward, functional, or health-conscious menus.

· Familiarity with regenerative agriculture principles and sustainable sourcing practices.

· Experience working closely with local farmers, ranchers, fisheries, and artisan producers.

· Experience in restaurants emphasizing organic ingredients, ingredient transparency, and wellness-focused cuisine.

Core Competencies

· Culinary Innovation & Creativity

· Organic & Sustainable Food Systems

· Farm-to-Table Sourcing

· Wellness & Longevity-Focused Cuisine

· Menu Development & Engineering

· Financial Acumen & Cost Control

· Strategic Planning & Execution

· Team Leadership & Development

· Vendor & Producer Partnerships

· Inventory & Purchasing Management

· Food Safety & Regulatory Compliance

· Operational Excellence

· Guest Experience Excellence

Success Factors

The ideal candidate is:

· Passionate about organic food, regenerative agriculture, and sustainable sourcing.

· Committed to seed oil-free cooking and ingredient integrity.

· Inspired by creating food that supports health, longevity, and exceptional guest experiences.

· Creative, forward-thinking, and highly collaborative.

· Equally comfortable leading culinary innovation and managing the business side of kitchen operations.

· A servant leader who develops people, builds culture, and leads by example.

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Food and Thought 2 is an equal opportunity employer, welcoming candidates from all backgrounds. Join us and be part of our family!