Successful Orange County steakhouse is seeking a talented Executive Chef that enjoys working with premium proteins, coastal seafood, and market-driven produce, while keeping an eye on current food trends and seasonality. The restaurant features a menu anchored by core favorites, with seasonal nuances highlighted in the bounty of seafood, starters, charcuterie, and sides. The ideal chef is an organized hands-on leader who mentors their team while fostering consistency, structure, and a positive kitchen culture.
A background in steak and seafood is a huge plus. Strong benefits as well!
Executive Chef Responsibilities:
- Innovate and execute dishes with a commitment to consistency and maintaining the identity of the concept
- Lead a positive work environment via effective, professional communication with other employees and managers
- Guide and mentor the culinary team
- Administer proper ordering, scheduling, and inventory practices
- Effectively manage costs and labor
- Ensure best practices for safety and sanitation in the kitchen
Executive Chef Requirements:
- 3+ years of experience as an Executive Chef or 6+ as a Chef de Cuisine, Senior Sous Chef, or Executive Kitchen Manager in a busy concept
- Past experience with steak and seafood fabrication and grilling is a plus
- History in chef-driven scratch kitchens
- Ability to thrive in a high-pressure environment
- Highly organized with the ability to work in fast paced high volume kitchen
- Knowledgeable on admin and P&Ls
- Effective communication and leadership skills
- Flexible schedule, including weekends, and on holidays
Compensation and Benefits Include:
- Competitive Base Salary in the $100k-$110k range
- Medical, Dental and Vision Benefits
- PTO plan
- 401k with company match