Modern, ingredient-driven California cuisine restaurant is seeking a talented Executive Chef to lead the team. This is a hands-on leadership role for a chef who enjoys cooking, mentoring, and being present in the kitchen, while also running a thoughtful, well-organized operation. The menu is rooted in seasonal, locally sourced ingredients with global influences and is designed to stay fresh through bi-weekly menu changes.
Great opportunity for a chef who values creativity and consistency, thrives in a collaborative environment, and takes pride in building a strong, engaged kitchen team.
Executive Chef Responsibilities:
Create memorable culinary experiences while ensuring the highest standards of quality and consistency
Lead creative, collaborative menu development with an emphasis on bi-weekly menu updates
Build and maintain relationships with local farmers, fishermen, and vendors
Proactively manage food and labor costs, budgets, and overall financial performance
Oversee ordering, inventory, and cost controls
Lead, mentor, and develop a strong BOH team, including scheduling, hiring, training, and development
Ensure best practices for sanitation, cleanliness, and kitchen organization
Executive Chef Preferred Requirements:
3+ years of experience as an Executive Chef, Chef de Cuisine, or Head Chef
Collaborative, hands-on leadership style with a strong sense of ownership
Passion for ingredient-driven, locally sourced cuisine
Strong understanding of current dining trends and guest expectations
Excellent communication and team-building skills
High standards for cleanliness, health, and safety
Fluency in P&L management, inventory systems, and cost controls
Flexible schedule, including weekends and holidays
Compensation Package Includes:
Base compensation in the $100k–$110k range
Excellent medical benefits
Paid time off
401k
Parking