Executive Chef

Livermore, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $84,700.00 - $116,700.00

Work Schedule

Standard Hours

Benefits

Paid Time Off

Paid meals

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Short term insurance

Long term insurance

bonus opportunity

monthly dining allowance

paid sabbatical

Job Description

Market Broiler is a well-established restaurant brand that was launched in Riverside, California in 1989. Known for its commitment to exceptional seafood dining, the flagship restaurant has earned the prestigious Best for Seafood title for over three decades and has been voted the Best Restaurant in Riverside by readers of the Riverside Press-Enterprise. Over the years, Market Broiler expanded its presence with six additional locations throughout California, including Fremont, Huntington Beach, Orange, Ontario, Simi Valley, and Torrance. Each location is thoughtfully designed to cater to different dining experiences; the Fremont and Huntington Beach restaurants offer a casual neighborhood atmosphere, while others are larger venues with a vibrant entertainment vibe.

At Market Broiler, we pride ourselves on maintaining a culture that values quality food, outstanding service, and a welcoming environment for guests and staff alike. Our restaurants are known for their polished casual dining that combines high-quality seafood with an engaging dining experience. We have a strong belief in nurturing talent and promoting from within, which is a core part of our management succession philosophy.

We are currently seeking an Experienced Executive Chef to join our team in Fremont. This leadership role is key to the success of our Back of House operations and requires a well-rounded professional capable of managing all kitchen functions. The Executive Chef will oversee guest service, budgeting, accounting, and inventory control while driving culinary excellence across the team. The ideal candidate will have a proven track record of kitchen management in high-volume, polished casual dining, full-service restaurant environments. With a hands-on leadership style, this role demands someone who can confidently provide clear and precise direction, foster a positive work environment, and uphold the highest culinary standards, including recipe creation, quality control, sanitation, food cost management, and presentation.

At Market Broiler, we value employees who are adaptable, skilled, and committed to continuous improvement. We offer a competitive salary, a comprehensive benefits package, and meaningful bonus opportunities. Paid time off accrual starts from day one, and we provide our team with paid meals during shifts. Beyond the workplace, our monthly dining allowance and a generous three-week paid sabbatical reflect our commitment to employee wellbeing and work-life balance. Join us at Market Broiler and contribute to a celebrated dining institution with a strong heritage and exciting future in the restaurant industry.

Job Requirements

Culinary degree preferred or equivalent combination of education and experience
3-5 years of experience in culinary management or executive chef role in high volume operations
3-5 years of direct supervisory and management experience including hiring, training, performance appraisal, coaching, and resolving staff complaints
proficiency in Microsoft Word and Excel spreadsheet
strong leadership skills including confidence and ability to articulate clear and precise direction
ability to create and maintain a positive work environment with open communication and consistency
excellent knowledge of culinary trends with focus on new recipe creation, quality, production, sanitation, food cost controls, and presentation

Job Qualifications

Culinary degree preferred or equivalent combination of education and experience
3-5 years of experience in culinary management or executive chef role in high volume operations
3-5 years of direct supervisory and management experience including hiring, training, performance appraisal, coaching, and resolving staff complaints
proficiency in Microsoft Word and Excel
strong leadership skills with clear, confident communication
excellent knowledge of culinary trends especially new recipe creation, quality control, production, sanitation, food cost control, and presentation

Job Duties

Direct all kitchen operations including guest service, accounting, budgeting, and inventory control
hire, train, and supervise kitchen staff
develop and implement new recipes and menu items
ensure excellent food quality, production, and presentation standards
maintain sanitation and food safety practices
manage food cost controls
foster a positive and communicative work environment