Executive Chef

Torrance, CA, USA|

Job Overview

Compensation

Salary

Range $85,000.00 - $95,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Meal Allowances

Job Description

Our establishment is a premier dining destination known for exceptional cuisine and outstanding service. We pride ourselves on a welcoming atmosphere where culinary excellence meets guest satisfaction. With a reputation for delivering high-quality food in a warm and professional environment, we are committed to maintaining the highest standards in the hospitality industry. Our team is passionate about innovation, quality, and creating memorable dining experiences. We combine traditional culinary techniques with modern trends to offer a diverse and enticing menu to our valued customers. Our commitment to our employees' growth and success contributes to a dynamic and collaborative workplace where each team member is valued and encouraged to excel.

We are currently seeking an Executive Chef to lead our culinary team and elevate our kitchen operations to new heights. The Executive Chef will report directly to the General Manager and will be responsible for managing all aspects of kitchen operations, including menu creation, cost control, staff supervision, and food safety compliance. This leadership role demands a strategic thinker who can seamlessly blend culinary creativity with operational efficiency. The position offers a competitive salary ranging from $85,000 to $95,000 annually, reflecting the critical role this individual plays in our culinary success.

The Executive Chef will oversee menu planning, ensuring optimal use of food surpluses while taking into account guest preferences, marketing conditions, and dish popularity. The role involves reviewing and analyzing recipes to establish menu pricing based on food, labor, and overhead costs. Supervisory responsibilities include coordinating kitchen staff assignments to ensure timely and cost-effective food production while maintaining quality control. The Executive Chef will also establish and maintain purchasing cycles, inventory control, and adherence to accounting policies. Collaboration with the Director of Sales and Marketing on culinary events and promotional programs adds an exciting dimension to this role.

A significant portion of the job focuses on quality assurance, including monitoring food preparation methods, portion sizes, plating presentation, and overall kitchen sanitation. The Executive Chef must lead by example, fostering a positive work environment through coaching, training, and development of the culinary team. Inventory management, schedule preparation, and compliance with health and safety regulations are crucial components of daily operations. This role requires an individual with a keen attention to detail, exceptional organizational skills, and a passion for culinary excellence to drive our kitchen team forward.

Job Requirements

Graduate of an accredited culinary program or apprenticeship
Certification by the American Culinary Federation preferred
High school diploma or equal to a GED
Must be able to lift 25 lbs
Must be able to stand and walk for long periods of time
Food handler certificate
Employee must wear uniform during scheduled hours
Hair must be clean, kept at a reasonable length and tied back
No extreme hair dyeing or bleaching permitted
Fingernails must be clean and well-trimmed
Antiperspirant or deodorant must be worn
Offensive tattoos must not be visible
Nametags must be worn unless policy states otherwise
Must speak and communicate in English
Bilingual skills are a plus

Job Qualifications

Five to six years related experience or equivalent
Current knowledge of regional and national trends in food and beverage
Thorough knowledge of all food preparation techniques and styles
Demonstrated proficiency in supervising and motivating subordinates
Basic competence in subordinates’ duties and tasks
Passion, enthusiasm, focus, creativity and a positive outlook
Versatility and flexibility to work with changing priorities
Good judgement and ability to make timely and sound decisions
Ability to speak, read, write and understand the primary language used in the workplace
Commitment to excellence and high standards
Ability to use personal computers
Acute attention to detail
Strong organizational, problem-solving and analytical skills
Ability to manage priorities and workflow
Effective communication skills with people at all levels and backgrounds
Must provide valid documents to work in the US
Must meet legal age requirements

Job Duties

Plan menus and utilize food surpluses considering guest numbers, marketing conditions and dish popularity
Review menus, analyze recipes, determine food, labor and overhead costs, and assign prices to menu items
Supervise cooking and kitchen personnel and coordinate assignments to ensure economical and timely food production
Observe food preparation methods, portion sizes and garnishing to ensure adherence to standards
Test cooked foods for quality by tasting and smelling
Establish purchasing cycles and adhere to accounting policies
Collaborate with Director of Sales and Marketing on marketing programs including cooking demonstrations and events
Interview, select, train, supervise and counsel kitchen employees
Lead, coach, develop and maintain a professional and positive workforce
Ensure guest services are conducted professionally and efficiently
Maintain consistent quality, portion control and plate presentation
Monitor line plating and quality
Manage line cooks
Maintain a clean, organized and safe kitchen with adherence to sanitation and health regulations
Establish and monitor inventory par levels and authorize purchase orders
Utilize tools and machines with precision
Prepare and coordinate schedules and workflows
Perform month-end inventories
Complete all necessary reports and forms daily
Stay updated with industry trends and incorporate them
Prepare weekly kitchen schedules to avoid overstaffing
Perform other duties as assigned by management