Upward Projects LLC

  • Executive Chef

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    Become a passionate leader for a dynamic restaurant brand creating authentic connections with team-members, guests, vendors, and our communities. Become relentless in pursuing operational excellence and achieving desired results. Enjoy mentoring other team members and investing time in developing clear career pathways. Strive for intellectual humility and understand the best solutions come from collaboration and open communication from all team members.




    We are a restaurant group started in 2001 that includes Postino, Joyride Taco House, Windsor, Churn, and Federal Pizza thriving on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good


    What Fuels Us


    Our eclectic team is comprised of some of the most talented, grounded, and innovative people you’ll ever meet. While no one is quite like the other, it’s our common values that bring us all together!

    • Power To The People - Have a Voice

    We encourage you to give your feedback. Ideas and innovation are what catapult us forward!

    • Humble Beginnings - Intellectual Humility

    Humility is the foundation of curiosity, and curiosity fuels the drive to discover. There is often a better way, so we’re always on the hunt.

    • Inspired Spaces - The Details Matter

    Every detail has intention – from the ingredients, hospitality, to the art and music. The details are the difference between good and great.

    • Keeping it Real - Open & Honest

    Be your authentic self – it helps build an environment of trust, open communication and diversity.

    • Come One, Come All - Working Together We’re stronger together

    We take pride in the pursuit to be the best, but we can only do that as a collaborative team.


    This position performs and enhances the completion of the daily functions of the assigned restaurant through delegation and development of the culinary managers and teams. This position is responsible for meeting and exceeding company financial results assigned to the position while maintaining a positive work environment, high levels of product quality, cleanliness, productivity and efficient use of company resources.


    Specific Job Duties

    • Inspects the delegated tasks of all kitchen employees, supervisors, and managers to ensure company standards are met in an efficient manner.
    • Inspects the sanitation, cleanliness, and safety of the kitchen equipment and facilities. Actively solves any issues immediately and provides systems to maintain company standards in the future. Actively develops systems to increase productivity, safety, and efficiency in the kitchen
    • Reviews past orders of product and ensures items have been received, inspected, and stored correctly. Works with vendors to correct any issues in a timely manner.
    • Mentors and develops leaders through side-by-side engagement in tasks and duties of staff, supervisors, and managers actively providing positive coaching and correcting behaviors that do not achieve appropriate results
    • Promotes and ensures the use of company training schedules and materials for all kitchen employees.
    • Endorses cross training as part of developing additional skills in staff upon completion of training to improve the flexibility and versatility of the staff.
    • Responsible for reviewing, creating, and investigating the organization, creation, and communication of scheduling for the kitchen staff according to past sales, trends, events, and providing guidance when shortfalls are present.
    • Involved in research and development phases while promoting creativity and stimulating kitchen staff to gain new skills and training.
    • Ensures kitchen managers are following recruiting procedures and utilizing interview cards.
    • Actively involved in the recruiting, hiring, and promoting of kitchen managers, supervisors, and employees.
    • Involved in implementing and communicating performance reviews, salary increases, counseling, and termination of kitchen salary and hourly positions.
    • Determines financial accuracy of sales records, expenses, and inventories through pro-actively researching, reviewing, correcting discrepancies, and maximizing profitability of kitchen products.
    • Inspects delivery of products and ensures proper quality of goods for production while pro-actively solving any shortfalls through communicating and following-up with vendors.
    • Ensures the quality of kitchen food and beverage is produced at a high level and meets company standards at all times.
    • Maintains company culture and product knowledge through providing and completing direction of pre-shift meetings on a daily basis.
    • Maintains a safe, secure and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining security systems when applicable.
    • Investigates and actively resolves kitchen product issues.
    • Maintains proper professional conduct and uniform appearance of all team members and provides the example in their own behaviors.
    • Promotes a supportive, respectful and inclusive work environment.
    • Ensures proper holding, cooling, and cooking temperatures, storage, rotation, handling, of food and beverage products within the kitchen.
    • Provides a vision for the kitchen team and mentors each through development and playing an active role in their acquiring of new skills and turning them into talents.
    • Continually stay aware of trends in the industry and actively pursues information to improve performance and implements solutions from them.
    • Demonstrates a confident command of knowledge regarding kitchen products and services and ensures staff knows, demonstrates, and communicates products and service to our guests confidently.
    • Follows company policies and standards and holds staff accountable to do the same.
    • Provides constant professional feedback with documentation to all team members to meet company service and job expectations.
    • Places orders for product in a timely and efficient manner and minimizing shortages or issues regarding access to needed product.
    • Educates staff on proper safety within the kitchen and best practices when producing food items.
    • Actively tastes production of goods and provides solutions to correct the issues.
    • Manages the proper cleanliness, organization, rotation, and storage of walk-ins, reach-ins, and other food storage areas.
    • Keeps all chemicals labeled and updated in GHS MSDS. Recognizes employee hazards and reports them to the general manager.



    Attention to Detail – the ability to see and pay attention to details; the ability to recognize the component parts of a procedure or object, and to verify the correctness or error in an individual part or procedure.


    Balanced Decision Making – the ability to be objective and to fairly evaluate the different aspects of a situation, and to make an ethical decision that takes into account all aspects and components; the ability to maintain balance between the needs of oneself, others, and the company at the same time.


    Commitment to the Job – motivation from within oneself to stay focused and committed to a task.


    Conceptual Thinking – the ability to identify and evaluate resources and plan for their utilization throughout the execution of comprehensive, long-range plans.


    Concrete Organization – the ability to understand the immediate, concrete needs of a situation and to establish an effective action plan for meeting those needs.


    Developing Others – the ability to understand the needs, interests, strengths, and weaknesses of others, and to utilize this information for contributing to the growth and development of others.


    Emotional Control – the ability to maintain a rational and objective demeanor when faced with stressful or emotional situations; a measure of self-composure in a difficult situation and the ability to act objectively, rather than impulsively or emotionally.


    Frequent Interaction With Others - The job requires a strong “people orientation”, versus a task orientation. The job will comfortably deal with multiple interruptions on a continual basis, always maintaining a friendly interface with others.


    Gaining Commitment – the ability to develop and invoke a self-starting attitude in employees in their pursuit of goals; the ability to motivate employees to do their best and to provide them with practical, concrete ideas and methods by which they can achieve their goals.


    Leading Others – the ability to organize and motivate people to get things accomplished in a way that everyone feels a sense of order and direction.


    Teamwork - The ability to work well with others in a positive and collaborative effort to achieve results.


    Supervisory Responsibility


    This position is responsible for the direct supervision of the kitchen leadership team in addition to all hourly employees within the kitchen.


    Work Environment


    This job operates in a kitchen setting and requires mobility in tight and confined areas including narrow passageways. The environment is fast-paced and requires the ability to work under stress with rigid time constraints. This position will come in contact with and use heavy to light machinery used to prepare food and beverages, and will be exposed to high heat conditions from ovens, stove tops and fryers. The use of a Mac computer and printer are required. The position is exposed to high-energy loud music levels, and low lights (8+ hours).


    Physical Demands


    The physical demands here are representative of those that must be met to successfully perform the essential functions of this job. This position requires the ability to walk/stand and sustain physical activity for extended periods of time (8+ hours). Must be able to communicate effectively in written and verbal form. Requires high and low levels of movement with the ability to reach with arms, kneel, crouch, climb, balance, and squat. Requires the grasping, carrying, lifting, pushing and pulling of items of 50 lbs. and at times up to 100 lbs. Requires a heavy amount of time using hands, fingers and wrists with precision and promptness. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    Position Type/Expected Hours of Work


    Full -time position that requires a flexible schedule, often working weekdays, weekends, and holidays. Normal shifts include as early as 7 a.m. and as late as 2 a.m. and can fluctuate often.


    Experience and Education


    • The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions.
    • Associate’s degree in Culinary, Hospitality, Management, or Business preferred.
    • State Food Handler’s Management Certification is required. 

    Other Duties


    Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.




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