A notable Los Angeles restaurant group with locations across the US and internationally is seeking an Executive Chef to help spearhead the opening of a new Japanese/Pan-Asian concept in the Hollywood area. The Executive Chef is expected to lead the culinary team in delivering exceptional dining experiences by planning, preparing, and overseeing all heart-of-house operations. This position ensures food quality, cost controls, staff development, and compliance with health and safety standards to meet or exceed company standards while working with the culinary team to develop innovative menus that reflect the company’s culinary vision.
Job duties include, but are not limited to:
· Recruit, train, mentor, and supervise all kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
· Regularly evaluate customer feedback to refine offerings and stay current with food trends.
· Schedule staff effectively to meet business needs while controlling labor costs.
· Foster a positive, team-oriented kitchen culture.
· Oversee daily kitchen operations, ensuring timely and efficient food preparation.
· Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management.
· Establish and enforce standard operating procedures (SOPs) for food preparation, storage, and handling.
· Plan and manage the kitchen’s operational budget, including food costs, labor costs, and overheads.
· Conduct regular cost analysis to maximize profitability without compromising quality.
· Ensure compliance with portion and waste control policies.
· Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas.
· Ensure compliance with all local, state, and federal food safety regulations.
· Conduct regular inspections to meet or exceed health code requirements.
· Collaborate with other departments to ensure smooth operations.
· Communicate effectively with the management team to address issues and improve services.
· Act as the culinary brand ambassador, promoting the restaurant’s image and reputation
· Serves as Department Head to provide leadership and set standards of culinary excellence.
· Works with company leadership in planning, implementing, and supporting new food concepts or programs at their locations.
· Updates senior management, supervisory managers, and account management teams on industry trends and new food programs
REQUIREMENTS:
· No less than 5 years of experience as an Executive Chef
· No less than a 2-year tenure in any previous management role
· Experience leading a new store opening (NRO) as the Executive Chef
· Passion for Japanese and Pan-Asian cuisines, izakaya, sushi, and robata
· Comfortable being the culinary ambassador of the restaurant and interacting with guests, media, etc.
· High volume experience with revenue threshold exceeding $10MM+ annually
· High volume experience in a venue with 200+ seats
· Team leadership experience of teams exceeding 40 BOH employees
· Strong financial acumen with an ability to analyze and translate a P&L
· Excellent communicator with the ability and willingness to collaborate with FOH leadership
· Ability to mentor management
· Ability to spot and resolve problems efficiently
· Capable of delegating multiple tasks
· Knowledge of current cooking trends and best practices
· Adept understanding of local and state labor laws
· Applicable local and state sanitation and health code certification
· Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BENEFITS:
· Base Salary of $120-$140k (depending on experience)
· Full medical/dental/vision
· Bonus potential based on KPI's
· Dining discounts and comps
· Relocation assistance is possible
· Opportunity for growth as new locations come online
· EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.