Executive Chef
On-siteMalibu, California, United States
Job Summary
Lead kitchen operations by managing opening and closing duties, creating prep lists, and overseeing food preparation for all meal periods. Develop kitchen crew through cross-training and promotions while conducting annual performance reviews and interviews for new hires. Troubleshoot food deficiencies, maintenance needs, and safety hazards, ensuring all dishes meet quality standards before guest service. Forecast business trends to write and approve kitchen schedules, manage monthly inventory, and execute corrective action plans. Interface with General Management on financial responsibilities and recipe adherence, leading all kitchen meetings and guest interactions. Build the ground-level team for this new concept brand with autonomy to drive operational excellence.
Required Qualifications
- Minimum of 21 years of age
- 4 years kitchen management experience in a high-volume, full service
- High school graduate
- Culinary training
- Ability to analyze financial reports
- Ability to communicate verbal and written English with Guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs., 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
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