Executive Chef

Sunnyvale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $100,000.00

Work Schedule

Standard Hours

Benefits

Paid Vacations

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Company-paid meal card

401(k) with Company Match

Job Description

Lazy Dog is a well-established restaurant brand known for its dedication to scratch cooking, genuine hospitality, and fostering leadership that champions the development of strong, cohesive teams. Located in the vibrant Bay Area, Lazy Dog offers a unique dining experience that celebrates fresh, high-quality ingredients prepared with care and passion. The restaurant prides itself on creating an inviting atmosphere where guests feel at home and employees are valued as essential contributors to the overall success of the establishment. Lazy Dog operates high-volume kitchens and embraces a people-first mentality that encourages collaboration, respect, and ongoing professional growth within the culinary and hospitality sectors.

The Executive Chef role at Lazy Dog is a critical leadership position designed for an experienced culinary professional who thrives in fast-paced environments and is passionate about leading teams to deliver unforgettable guest experiences. This position offers a competitive salary range of $90,000 to $100,000 per year, plus an achievable bonus, reflecting the value Lazy Dog places on executive-level culinary expertise and team management skills. The Executive Chef will be responsible for overseeing all culinary operations, maintaining the standards of scratch cooking and consistency while driving quality and excellence in food preparation and presentation. This role demands a hands-on leader who can conduct regular inspections, manage budgets, coordinate purchasing and inventory, and build a motivated team culture that emphasizes recognition, training, and development.

Additionally, the Executive Chef will collaborate closely with other team leaders to ensure seamless communication and coordination across departments, ensuring operational goals and guest satisfaction metrics are met consistently. Candidates for this role must demonstrate a strong leadership style characterized by sound judgment, effective decision-making, and the ability to inspire diverse groups. Those who succeed in this position will enjoy significant opportunities for growth within the company, supported by a comprehensive benefits package that includes paid vacation time, medical, dental, vision, and life insurance plans, a company-paid meal card, and a 401(k) plan with company match. The role also features real opportunities for professional development and upward mobility, making it an excellent career choice for driven culinary leaders ready to make a lasting impact within a dynamic and supportive hospitality environment.

Job Requirements

servsafe card (California, Florida, Georgia, Illinois)
food handlers card (California, Nevada, Texas, Virginia)
2+ years executive chef experience in a high-volume, full-service kitchen
strong culinary and leadership skills
ability to manage budgets and inventory
excellent communication and organizational skills
ability to work in a fast-paced environment
team leadership experience

Job Qualifications

2+ years of high-volume, full-service executive chef experience
ability to create a fun, positive, team-focused working environment
strong judgment, decision-making, and preparation skills
proven ability to build strong relationships with culinary teams, hospitality teams, and guests
confident leadership style with the ability to guide, coach, and inspire diverse teams

Job Duties

Lead daily culinary operations with a focus on scratch cooking, consistency, and quality
conduct regular restaurant inspections to ensure excellence in food preparation, presentation, sanitation, and team appearance
execute line checks, task lists, and sanitation walk-throughs using Ecosure food safety programs
oversee product purchasing, inventory, and culinary budget management
build sales through great execution and protect profitability by managing the details
motivate and recognize your team, creating a culture where people feel valued and supported
ensure all teammates have the tools, training, and resources to succeed
manage ordering and inventory processes
identify, hire, develop, and evaluate culinary talent
maintain budgeted food cost and weekly inventory levels
create and manage culinary schedules aligned with forecasting and labor goals
communicate clearly and professionally in writing, in person, and across teams