Executive Chef - Gjusta LA

Gjelina Group•Los Angeles, CA

9d•$90,000 - $100,000•Onsite

About The Position

Executive Chef Location: Venice, CA Position Type: Full-Time, Exempt Salary Range: $90,000 - $100,000 annually Lead the Kitchen. Build the Team. Set the Standard. Gjusta LA , a cornerstone of Venice's culinary community, is seeking an Executive Chef to lead our back-of-house team. This is a rare opportunity for an experienced culinary professional who thrives in a fast-paced, high-integrity kitchen and is ready to take full ownership of operations - from staff development and systems to seasonal menu execution and cost control. Position Summary As Executive Chef, you'll be responsible for the kitchen's overall direction, coordination, and performance. You will collaborate closely with ownership and executive leadership to develop and execute menus, train and lead a talented team, uphold the highest standards for food quality and kitchen culture, and ensure full compliance with health, safety, and labor regulations.

Requirements

Minimum 5 years of progressive kitchen leadership experience (CDC or Executive Sous level).
Strong culinary background with scratch-cooking, seasonal menu design, and high-volume experience.
ServSafe Manager Certification required (or ability to obtain upon hire).
Proven leadership ability in hiring, training, and managing teams.
Proficiency in food costing, inventory systems, and labor scheduling.
Comfortable with digital tools such as Google Sheets, Excel, scheduling, and ordering platforms.
Flexible availability, including nights, weekends, and holidays.

Nice To Haves

Bilingual (English/Spanish) a plus.

Responsibilities

Direct and oversee all food preparation and execution, ensuring consistency, quality, and creativity.
Collaborate with ownership and leadership to develop and price seasonal menus and specials.
Maintain accurate recipes, plating guides, and presentation standards.
Uphold Gjusta LA's scratch-cooking philosophy using fresh, local, and responsibly sourced ingredients.
Lead, train, and mentor all BOH staff, including Sous Chefs, line cooks, and prep team.
Conduct regular evaluations, provide feedback, and implement performance improvement plans.
Ensure proper staffing levels and create compliant labor schedules.
Foster a kitchen culture grounded in respect, accountability, and continuous learning.
Manage inventory, ordering, vendor relationships, and food cost controls.
Maintain kitchen cleanliness, organization, and health code compliance.
Oversee proper maintenance and safe use of all kitchen equipment.
Lead or support health department inspections and ensure ongoing compliance.
Utilize kitchen management systems, spreadsheets, and reporting tools.
Maintain documentation for food safety, labor compliance, and team performance.
Monitor budgets, track KPIs, and report regularly to ownership.