Executive Chef
$110,000–$125,000 year
On-site · Monterey Park, California, United States
Job Summary
Oversee culinary operations in the restaurant and private events (banquets); develop and execute seasonal menus showcasing creativity and culinary excellence; lead and mentor a team of chefs and kitchen staff to consistently deliver exceptional food quality and service; manage food costing, inventory control, and budgeting to meet financial targets; collaborate with the events team to tailor menus for private events; maintain strict cleanliness, sanitation, and food safety standards; foster a positive, collaborative work environment that supports professional growth.
Required Qualifications
- Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment
- 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment
- Culinary degree or relevant certification preferred
- Strong culinary skills with a passion for creating innovative and flavorful dishes
- Extensive experience in managing and executing private events, banquets, and catering operations
- Excellent leadership, communication, and organizational skills
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