A notable Los Angeles based restaurant group on the West Side seeks an Executive Chef for its iconic bakery/café to oversee its daytime operations. This restaurant and marketplace is a thriving neighborhood spot that is directly influenced by the seasons and the vibrant CA farmers' markets.

We are seeking an exceptional Executive Chef with a passion for creativity, seasonality, events/catering, and strong operations. Candidates with a deep background in chef-driven fine dining (at least 5 years), passion upscale casual cuisine, excellent leadership, strong operations experience, and passion for consistency and quality will be considered. Candidates should be Spanish speaking, have a strong background in scratch kitchen, full service restaurants and a desire to become a senior leader in a notable restaurant group.

This role reports directly to the group's head of operations. The Exec Chef is responsible for ensuring smooth operations in the kitchen. From ingredient ordering to maintaining accurate inventory lists and ensuring cleanliness throughout the workspace, the Exec Chef provides essential support to the team to deliver exceptional food and service to customers.

Duties and Responsibilities

As Executive Chef, your job responsibilities include, but are not limited to:

Deep Cleaning and Maintenance:

• Oversee deep cleaning projects to ensure timely completion and adherence to high cleanliness standards. Manage kitchen maintenance calendars, ensuring all equipment is serviced properly. Record all services in the Repair & Maintenance (R&M) log.

Prep and Efficiency:

• Assist with the prep list to enable the team to operate efficiently. Ensure all team members follow procedures for organization and productivity.

Inventory and Waste Management:

• Maintain inventory systems to minimize waste. Ensure surplus and aging products are utilized effectively.

Kitchen Operations:

• Manage all logistical aspects of kitchen operations, including sourcing ingredients, kitchen maintenance, budgeting, and collaborating with purveyors. Oversee daily food production, staffing, ordering, and controlling food and labor costs while upholding the highest standards of food safety and cleanliness.

Hiring and Training:

• Collaborate with the head of operations to hire, train, and schedule kitchen staff, working within budgeting goals. Lead onboarding processes to ensure consistency and quality in the kitchen.

Menu Development and Costing:

• Assist in creating opening menus and testing recipes. Ensure all menu items are accurately costed and maintain a binder or folder with all ingredients and cost of goods sold (COGS) for menu items.

Team Leadership:

• Be a leader for both BOH and FOH staff.

Health and Safety:

• Maintain the highest food safety standards and ensure an “A” grade from the Health Department at all times.

Community Engagement:

• Participate in media and charity events as directed by the group.

Accountability and Meetings:

• Attend weekly manager meetings and monthly P&L meetings. Be responsible for kitchen labor and COGS numbers and report them accurately. Establish accountability systems for staff performance.

Guiding Principles:

• Serve delicious, thoughtful food using the best local ingredients.
• Create an environment for guests that feels welcoming, like a home.
• Take care of ourselves and each other to feel proud of the work we do.

Requirements

• Leadership: at least 5 years of senior leadership (Executive Chef/CDC) in chef-driven and seasonal fine dining, high volume environments.
• Dedicated leader committed to supporting the team.
• Ability to work quickly and efficiently without compromising quality.
• Communication Skills: Strong verbal and written communication skills to effectively communicate with coworkers and management.
• Knowledge and Hygiene:
• Fundamental understanding of sanitation, cleanliness, and personal hygiene. California Food Handler’s card required.
• Reliability and Attention to Detail: Regular, predictable attendance and excellent attention to detail.
• Equipment Proficiency: Ability to operate all necessary kitchen equipment

Benefits:

• Salary Range $95-$130K (based on experience)
• Quarterly Bonus Structure
• $1,000 Annual Wellness Stipend
• $75 Monthly Cell Phone Stipend
• Fully Covered Anthem Gold PPO Healthcare
• Dining Discounts at sister restaurants
• 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.