Executive Chef

The Last Refuge is a premier whiskey bar and restaurant located in Louisville, Kentucky, specializing in authentic Chicago-style tavern pizza. We have a loyal following and a talented team with a massive potential for growth. We are seeking a true culinary leader to join us, someone who believes that operational excellence and incredible food go hand-in-hand. This is a significant leadership opportunity for a modern chef who is equally passionate about the art of food and the science of running a successful business. You will be taking the helm of a high-volume kitchen with the full support of leadership to refine our systems, mentor our team, and drive our next phase of growth. We are looking for a true partner and business-minded leader, not just a cook. The successful Executive Chef will assume full responsibility for the BOH operation, with a primary focus on implementing and maintaining systems for accountability. Your mission is to build a profitable, efficient, and consistent kitchen that can execute a high-quality, high-volume menu. Who You Are: You live by the mantra "what gets measured gets managed." You are an expert in recipe costing, inventory management , and waste reduction. You understand a P&L and know how to control food and labor costs to hit targets. A 41% food cost makes you break out in a cold sweat. You mentor and develop your team. You value process, consistency, and accountability. You are a calm and respected presence on the line. You are excited to work directly with Directors and General Manager to achieve strategic goals. You view feedback as a tool for growth, not a personal critique. Key Responsibilities: Implement and enforce systems for recipe costing, portion control and waste tracking. Manage all kitchen financials, including food cost, labor cost, and inventory, to meet or exceed company targets. Lead the BOH team through mentorship, training, and clear communication. Oversee all BOH scheduling, ordering, and receiving. Collaborate with the Culinary Director on menu engineering and development to create profitable, executable, and on-brand dishes. Ensure the highest standards of food quality, safety, and sanitation. Qualifications: Minimum 3 years of experience as an Executive Chef, Executive Sous Chef, or Chef de Cuisine in a high-volume restaurant. Proven track record of successfully managing food and labor costs to budget. Experience in a systems-driven environment is a major plus. What We Offer: Competitive salary and benefits package. Performance-based bonus structure. A high degree of opportunity to make a significant impact on a growing brand. A supportive and professional leadership team. Job Type: Full-time Benefits: Dental insurance Food provided Health insurance Paid time off Vision insurance Work Location: In person Pay: $85,000.00 - $95,000.00 per year plus performance bonus of up to 20% Benefits: Dental insurance Health insurance Paid time off Vision insurance Work Location: In person