Executive Chef
About The Position
We are seeking an experienced and motivated Executive Chef to lead the culinary program for a high-volume, upscale oceanfront restaurant on the Central Coast. This concept operates exclusively as a dinner-only restaurant. The Executive Chef will oversee daily kitchen operations, maintain food quality and consistency, support and develop the BOH team, and ensure strong execution during service. The ideal candidate will bring strong leadership, organization, and culinary expertise, with experience in seafood-focused, scratch-kitchen, or elevated dining environments preferred.
Requirements
- Minimum 5+ years of Executive Chef or equivalent leadership experience
- Proven success managing kitchen teams in high-volume or full-service restaurants
- Strong understanding of food costing, labor management, and budgeting
- Experience with breakfast, lunch, and dinner service preferred
- Excellent communication, leadership, and organizational skills
- Ability to work evenings, weekends, and holidays as required
- Food Protection Manager Certification (or ability to obtain)
- Passion for food, beverage, and hospitality
- Able to lift and carry up to 50 lbs (e.g., trays, cases, kegs); reasonable accommodations available
- Capable of working 8+ hour shifts on your feet
- Strong interpersonal, organizational, and communication skills
- Passion for food, beverage, and hospitality
- Must be legally authorized to work in the U.S.
Nice To Haves
- Experience in seafood-focused, scratch-kitchen, or elevated dining environments preferred
Responsibilities
- Recruit, hire, train, schedule, and mentor all BOH staff
- Establish kitchen culture focused on professionalism, accountability, and teamwork
- Conduct performance reviews and manage discipline as needed
- Ensure compliance with company policies and labor laws
- Help develop, execute, and maintain menus for breakfast, lunch, and dinner
- Ensure consistency, quality, and presentation across all dishes
- Create standardized recipes with accurate costing and portion controls
- Update menus as needed and in collaboration with leadership
- Manage food, labor, and operating costs to meet financial targets
- Oversee ordering, vendor relationships, and inventory controls
- Conduct regular inventory counts and manage waste reduction
- Maintain kitchen equipment and oversee cleanliness and organization
- Ensure compliance with all local, state, and federal health regulations
- Maintain ServSafe and food safety standards
- Uphold OSHA, workplace safety, and sanitation best practices
- Assist with pre-opening kitchen setup, ordering, and staffing
- Collaborate with General Manager and Operations team on launch planning
- Support or train at sister locations as needed prior to opening
Benefits
- Competitive salary with performance-based bonus potential
- Health insurance options
- Paid time off
- Meals while working
- Growth opportunities within a multi-concept restaurant group
- Opportunity to lead and shape a brand-new kitchen from the ground up
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
Number of Employees
1-10 employees
