Executive Chef

Los Angeles, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $105,000.00 - $120,000.00

Benefits

401(k)

401(k) matching

Dental Insurance

Health Insurance

Paid Time Off

Vision Insurance

Job Description

This Executive Chef position is offered by a distinguished hospitality organization known for delivering exceptional dining experiences in both everyday service and special event settings. The company operates a dynamic kitchen environment that supports a high-volume food production and service operation, with an annual revenue of at least 6 million dollars. The establishment places a high value on culinary excellence, innovation, and a strong team-oriented culture. With an emphasis on quality, safety, and customer satisfaction, the company is committed to maintaining its status as a leader in the hospitality industry by continually elevating its culinary standards and service delivery.
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Job Requirements

Education in culinary arts or related field preferred
Minimum 5 years of experience as an executive chef or similar leadership role in hospitality
Proven track record managing kitchens with annual revenue of at least 6 million dollars
Experience in high volume food production and event catering
Strong leadership and communication skills
Knowledge of food safety regulations and compliance
Ability to manage inventory and ordering processes effectively

Job Qualifications

Proven experience as an executive chef or in a similar role within the hospitality industry in a high volume setting
Strong experience in events
Strong knowledge of food production techniques, kitchen management, and food service operations
Excellent team management skills with the ability to inspire and lead a diverse culinary team
Familiarity with dietary requirements and menu planning for various occasions, including banquets
Exceptional organizational skills with attention to detail in all aspects of kitchen operations
Ability to work in a fast-paced environment while maintaining high-quality standards

Job Duties

Oversee daily kitchen operations, ensuring efficient food production and service
Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment
Ensure compliance with food safety regulations and proper food handling practices
Coordinate with the dietary department to accommodate special dietary needs and preferences
Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels
Collaborate with banquet coordinators to plan and execute large-scale events successfully
Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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