Los Angeles | Opening Executive Chef | New American

DESCRIPTION:

We are seeking a talented Opening Executive Chef for a new, celebrity chef-driven restaurant. The Executive Chef serves as the culinary and operational leader of the restaurant, while also acting as a key ambassador of the brand. This role extends beyond the kitchen—requiring a dynamic, guest-facing presence to build meaningful relationships with guests, enhance the dining experience, and foster long-term loyalty. The ideal candidate is equally comfortable leading a high-performing kitchen team and engaging directly with guests on the floor to provide a warm, inviting, and uniquely lavish experience.

Core Responsibilities:

• Exhibits culinary talents by personally performing day-to-day tasks, producing key menu items, and managing all food-related functions.
• Ensures exceptional quality of all ingredients, food preparation, and the precise plating of all food items.
• Controls labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control.
• Focuses on creative cost control and revenue generation solutions to maximize profit for the establishment.
• Conducts daily line checks and ensures clear feedback is provided to the entire kitchen team, food service staff, and management.
• Ensures kitchen cleanliness, organization, and sanitation standards comply with local, state, and federal Health Department regulations.
• Manages assigned staff, including scheduling, training, performance feedback, ongoing professional development, discipline, and terminations.
• Ensures proper staffing levels by actively assisting in the recruiting, interviewing, and hiring of talented kitchen team members.

Operational Involvement:

The Executive Chef ensures culinary excellence and an integrated service environment by:

• Maintaining current kitchen schedules, staffing templates, and staff employee files.
• Assisting in training staff on proper sanitation guidelines and safe food handling procedures.
• Monitoring and maintaining a safe working environment by using and ensuring staff use correct food safety guidelines.
• Assessing the operational needs of the kitchen and reporting necessary equipment repairs.
• Balancing time between back-of-house operational management and a visible, engaging presence with diverse clientele on the floor.

REQUIREMENTS:

• 4–6 years’ experience in a professional busy kitchen, pubs, and restaurant environment.
• Culinary Certificate or Degree by an accredited culinary agency is preferred.
• Must possess a valid ServSafe Certification.
• Demonstrated ability to deliver and exceed the expectations of a highly demanding clientele.
• Possess a positive, honest, and energetic work ethic.
• Proven track record of staff leadership, team mentoring, and strong organizational skills.

BENEFITS:

• Competitive Base Salary ($125K+)
• Full medical/dental/vision
• Bonus potential based on KPI's
• Dining discounts and comps
• Relocation assistance is possible
• Opportunity for growth with new locations coming online soon
• EOE