Executive Chef

Santa Monica, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $100,000.00

Work Schedule

Standard Hours

Benefits

Paid holidays

Dental Insurance

Health Insurance

Referral program

Employee assistance program

401(k) matching

Paid sick time

Gym membership

Life insurance

Job Description

Whiskey Red's Restaurant is an iconic waterfront dining destination located in the heart of Marina del Rey. Renowned for offering breathtaking views of the marina, Whiskey Red's combines picturesque scenery with delectable cuisine and an extensive selection of fine spirits. With a rich and storied history spanning decades, Whiskey Red's has established a reputation for exceptional hospitality, culinary excellence, and memorable dining experiences. The restaurant prides itself on crafting an atmosphere that invites both locals and visitors alike to immerse themselves in a unique blend of refined comfort and exquisite flavors. The mission of Whiskey Red's is to consistently deliver a 5-star experience not only to its guests but also to its team members, partners, and community. This mission reflects a dedication to quality, ambiance, and service that sets the establishment apart from other dining venues in the Marina del Rey area.

The Executive Chef role at Whiskey Red's is a pivotal position that carries significant responsibility and opportunity. This leadership role requires a seasoned culinary expert who will lead the entire kitchen operation, including restaurant and private event banquets. The Executive Chef is expected to innovate and elevate the restaurant's culinary offerings through the development and execution of seasonal menus that emphasize creativity, innovation, and culinary excellence. Beyond food preparation, the Executive Chef manages financial and operational facets including food costing, inventory control, and budgeting to meet the restaurant's financial targets. This role also demands a collaborative spirit as the Executive Chef works closely with the events team to craft custom menus tailored for private events and banquets, thereby enhancing the guest experience.

In addition to culinary prowess, the Executive Chef must maintain rigorous standards of cleanliness, sanitation, and food safety, adhering to all industry regulations. Leading a talented team of chefs and kitchen staff, the Executive Chef fosters an inspiring and professional work environment that promotes teamwork and career growth. The position offers an exciting opportunity to impact the culinary direction of one of the premier waterfront dining locations while supporting a mission of excellence and hospitality. This is a full-time role with an attractive and competitive compensation package, reflecting the significance of the position and the caliber of talent sought. Through this role, the Executive Chef joins a vibrant community dedicated to delivering unforgettable dining experiences and upholding the highest standards of service, taste, and ambiance.

Job Requirements

Must be 21 years of age
Culinary degree or relevant certification preferred
Proven experience (minimum 2 years) as an executive chef in a high-volume restaurant or catering/event establishment
5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment
Strong culinary skills with a passion for creating innovative and flavorful dishes
Extensive experience in managing and executing private events, banquets, and catering operations
Excellent leadership, communication, and organizational skills
Ability to thrive in a fast-paced environment and adapt to changing priorities
Knowledge of food safety standards and best practices

Job Qualifications

Proven experience (minimum 2 years) as an executive chef in a high-volume restaurant or catering/event establishment
5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment
Strong culinary skills with a passion for creating innovative and flavorful dishes
Extensive experience in managing and executing private events, banquets, and catering operations
Excellent leadership, communication, and organizational skills
Ability to thrive in a fast-paced environment and adapt to changing priorities
Knowledge of food safety standards and best practices
Culinary degree or relevant certification preferred
Must be 21 years of age

Job Duties

Oversee all aspects of the culinary operations in the restaurant and private events (banquets)
Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence
Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service
Manage food costing, inventory control, and budgeting to ensure financial targets are met
Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets
Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations
Foster a positive and collaborative work environment where teamwork and professional growth are encouraged