Restaurant Executive Chef
$100,000–$140,000 year
On-siteLaguna Beach, California, United States
Job Summary
Prepare and order all items for all menus, create order sheets and inventory systems to ensure proper stock levels, and manage inventory, control, and breakage/loss reduction of china and equipment in conjunction with the Executive Steward. Execute all production and plating in a timely, efficient manner while overseeing the daily kitchen operation, including recruiting, hiring, training, and supervising sous chefs and cooks. Implement cost control measures and revenue enhancement strategies to maximize profitability, create and maintain staffing schedules, and oversee menu development with the Executive Chef to ensure offerings are creative and aligned with guest preferences. Deliver on guests' expectations by maintaining safety and sanitation policies and performing additional duties as assigned based on business needs.
Required Qualifications
- A minimum of three years of previous Culinary supervisory or management experience
- Excellent verbal and written communication skills
- Knowledge of implementing new food concepts and menus
- Budgetary analysis capabilities
- Ability to work a flexible schedule including weekends and holidays
- Ability to stand and exercise mobility for extended periods of time during your scheduled shift
- Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
- Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis
- Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)
- Must be able to effectively lead and coach others
- Strong attention to detail
- Must be able to lift 50 lbs
Desired Qualifications
- Microsoft Office products; Word, Excel, PowerPoint, and Outlook
- Embrace Technology – continually learn, adapt, and master to new operating system
- Luxury hotel experience
- Associate's degree in Hospitality Management or related field
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