Successful and reputable Los Angeles restaurateur is looking for an experienced, service-driven General Manager to join the team as they prepare in advance for an exciting new restaurant opening. While the timeline for the new concept is farther out, the team is looking to bring the GM on board towards the end of 2026 so they can have adequate time to train and support pre-opening needs. The new restaurant will feature hyper-seasonal, globally inspired cuisine viewed through a California lens, in a refined yet approachable upscale-rustic setting.

The ideal candidate comes from a high-level service pedigree in acclaimed restaurants, and is a hands-on self-starter when it comes to leadership, implementing systems, and training staff. Strong wine knowledge (or the willingness to learn), is also highly preferred. Looking for someone who wants to be in the restaurant and on the floor touching tables every shift, an who can establish a strong rapport with the team while leading by example. It is imperative that this person have a deep understanding of fine dining service, and the details and demands that come from working in a high-touch restaurant environment. Really special opportunity to join a passionate, talented team and be part of a high-profile new project!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food & beverage quality, cleanliness, sanitation, and other facilities maintenance
• Support with all pre-opening and opening activities
• Provide leadership and support with a significant, elegant floor presence
• Continually strive to educate and develop of staff as it relates to food, beverage, and especially service
• Grow and mentor the team through training, development, recruitment and onboarding of new members
• Develop day to day operations of the restaurant alongside executive team & uphold quality standards (daily reports, cash handling and deposit procedures, roles and responsibilities, station guidelines, safety protocols, cleaning and maintenance schedules, sidework checklists, opening and closing duties, shift change outline, injury reporting, etc )
• Taking ownership of the business to increase sales and profitability
• Oversee floor and kitchen management and ensure standards are met & exceeded as pertains to COGS, inventory management, staffing and cleanliness
• Ensuring all team members are compliant in required training (safety, PCI, TIPS, etc), have completed in a timely manner and are adhering to standards
• Ensuring all payroll policies and procedures are followed, including management of timekeeping for compliance and accuracy
• Provide reports and analysis of business related data and KPIs
• Liaise with property leadership, staff, and guests as well as surrounding community to develop and improve relations
• Clear and effective communication to all team members, executive leadership and stakeholders
• Holding weekly management and daily shift meetings to communicate updates regarding operations, financial reporting, employee driven topics, training, education on changes and new processes, product or equipment introductions
• Manage the streamline of communication between outside purveyors, ensuring effective delivery of goods and services
• Implement appropriate outlet level controls to assure that goods are ordered as needed, materials are received in good condition and in the desired quantities and that accountability for purveyors is maintained
• Receive and resolve customer complaints in a timely and tactful manner to maintain and improve customer satisfaction
• Exercise sound managerial judgment and decision-making pertaining to all employee relations and personnel actions in order to build a positive, enthusiastic and professional culture
• Anticipate the needs of the establishment and act upon them
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

General Manager Requirements:

• At least 2-3 years’ experience as a Restaurant General Manager (GM), Food & Beverage Director (F&B), FOH General Manager, Service Director, or comparable leadership role in a full-service, upscale or fine dining, preferably chef-driven restaurant environment is required
• High service pedigree is required
• Background in Michelin, Forbes, and/or James Beard recognized restaurants is a big plus
• Strong wine knowledge is highly preferred
• Passion for food, beverage, and high-caliber guest service
• The ideal person will be in touch with the fine dining scene and excited to continue to grow and change with the times
• Any prior opening experience is a plus
• Proven track record in leading and motivating a team
• Excellent written and verbal communication skills
• Strong interpersonal skills and ability to manage guest demands
• Acute attention to detail
• Ability and desire to take initiative to carry out complex responsibilities with little direction
• Highly effective problem-solving skills, especially when under pressure
• Ability to thrive in a hands-on, high-touch service environment
• Exceptional standards for cleanliness, health, and safety
• Strong understanding of the P&L with an ability to control costs as aligned with restaurant’s goals
• Flexible schedule, including weekends, holidays, and late-night shifts is required
• Strong business acumen with a proven track record of controlling costs and understanding budgeting
• Develops relationships with guests to create & maintain guest retention
• Experience and comfortability in dealing with high end/VIP clientele
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Includes:

• Base Salary in the $110-130k range DOE
• Bonus Structure
• Health Reimbursement
• PTO Plan

Successful Eastside restaurant is seeking an experienced Executive Chef to lead and inspire their culinary team. This longstanding Los Angeles destination honors its roots while continually evolving with fresh, seasonal creativity and thoughtful menu innovation. Looking for a chef who thrives in a leadership role — someone passionate about mentoring and developing talent to cultivate a healthy kitchen culture. The ideal candidate is both operationally sound and creatively-driven, with a genuine love for hospitality and collaboration.

As part of a respected independent hospitality group, this is an opportunity to join an LA staple with a following, strong company culture, and excellent benefits.

Executive Chef Responsibilities:

• Proactively managing costs and budgets
• Ensuring that all food meets the highest standards of quality and consistency
• Train, and develop the culinary team to grow to their highest potential
• Treat employees and staff with care, dignity, fairness, respect, and recognition
• Managing and leading the team in all forecasting and cost controls to meet or exceed properties operating financial potentials and goals
• Maintaining proper ordering and inventory
• Ensuring best practices for safety and sanitation in the kitchen

Executive Chef Preferred Requirements:

• Minimum 3 years’ experience as an Executive Chef, Head Chef, Kitchen Manager, or Chef de Cuisine in a busy concept
• Past experience in an ingredient-driven scratch kitchen
• Forward thinking with an eye on current food trends and seasonality
• Highly organized with the ability to work in fast paced high volume kitchen
• Expert knowledge and fully fluent in P&L, managing inventory, and cost controls
• Exceptional standards for cleanliness, health, and safety
• Flexible schedule, including weekends, and on holidays

Compensation Package Includes:

• Competitive Base Salary in the $100-110k range
• Medical, Dental and Vision Benefits
• Life insurance, short term and long-term disability
• PTO plan
• 401k with matching
• And more!

An LA-based Michelin-starred hospitality group is seeking a Group Executive Chef. This newly created role supports the group’s continued expansion, while partnering with senior leadership on culinary strategy and execution. Ideal for an operationally driven multi-unit leader focused on concept development, R&D,  new openings, team mentorship, within a highly respected organization with low turnover.

Recent Michelin, World’s 50 Best, or James Beard experience required. While based in Los Angeles, ability to travel, including internationally, is required.

Group Executive Chef Responsibilities:

• Lead new restaurant openings from concept development through execution
• Menu engineering in collaboration with senior leadership 
• Maintain and elevate culinary standards aligned with Michelin-starred expectations
• Oversee, develop, and refine all BOH systems for streamlined operations with intentional planning
• Hire, mentor, develop, and inspire teams across locations and concepts
• Oversee menu development across breakfast, lunch, and dinner concepts
• Budget planning, forecast, and overall P&L responsibility for BOH operations

Group Executive Chef Preferred Requirements:

• 1+ years’ experience in a multiunit capacity as either a Culinary Director, Corporate Chef, or Regional Chef (or similar position)
• Background in Michelin-starred, James Beard-recognized, or similarly acclaimed kitchens
• Strong foundation across a variety of services 
• Ideally familiar with various service models
• Demonstrated success with new restaurant openings and concept development
• Exceptional leadership and team-building skills with strong communication abilities
• Collaborative mindset
• Comfortable with international travel and a flexible schedule (nights, weekends, holidays)
• Boutique hotel experience a plus

Compensation / Benefits:

• Base salary in the $140k–$150k range
• Medical coverage, plus dental and vision
• PTO Plan
• Relocation Assistance
• No Bonus Plan

Very successful and growing restaurant & bakery group is looking for an experienced and motivated Recruiting/Talent Acquisition Manager to join their team! Title is flexible for candidates with more extensive recruiting experience. This is a new role for the group that will be based onsite out of the corporate office, with a primarily Monday-Friday schedule. The Talent Acquisition Manager will be responsible for overseeing the full recruitment cycle for all prospective talent and expanding in-house recruiting efforts for the group. Duties include but are not limited to: developing tailored job profiles, designing and implementing creative recruitment strategies, attracting and sourcing candidates through a multitude of platforms, coordinating interview processes, and assisting with onboarding new hires.

The ideal candidate has a proven background in full-cycle recruiting, preferably with some experience in the hospitality/restaurant or a related industry. This person must have a strong sense of initiative and be able to work in tandem with department/corporate leadership to forecast present and future staffing needs, budget for recruiting costs, and help train and develop a small but growing internal recruitment team. A strong understanding of current and projected LA job market trends is essential. Looking for someone who can immediately buy into the company dynamic and hit the ground running to drive brand awareness among prospective talent, and enhance the group’s reach in the job market. Very exciting opportunity to join a well-established group with a loyal following!

Talent Acquisition Manager Responsibilities:

• Develop and implement creative, proactive recruitment strategies for sourcing and connecting with new talent
• Collaborate with department heads and hiring managers to develop customized job profiles and identify staffing needs
• Source potential candidates through in-person talent scouting, brand speaking engagements, hiring events, and digital marketing campaigns including on social media platforms
• Innovate hiring practices by using new methods or channels
• Create and integrate a more robust standardized recruitment process company wide for all levels of employees
• Administrative duties as required including resume revisions and coordinating meetings/assessments for candidates
• Assist with writing job advertisements and job descriptions
• Create social media content for special advertised positions
• Assist in developing marketing materials as needed
• Training and development of recruitment department employees
• Work with corporate leadership to forecast future talent and staffing needs
• Manage and budget for recruitment costs
• Keep track of metrics on a weekly/monthly basis for reporting to executive leadership
• Ensure a positive, inclusive candidate experience from start to finish during the full-cycle recruitment process
• Monitor market trends in hiring practices to ensure company strategy remains in line with market standards

Candidate Requirements:

• 3-5+ years of experience as a Recruiter, Recruiting Manager/Director, Senior Recruiter, Staffing Manager, Talent Acquisition Manager/Director, or comparable title – preferably in the restaurant, hotel, or broader hospitality industry
• Open to candidates without restaurant industry experience who have a proven background in talent acquisition and strong knowledge of the full-cycle recruitment process
• Strong knowledge of current trends, innovations, and best practices within talent acquisition
• Ability to manage multiple and overlapping processes or projects to completion, prioritize effectively and meet deadlines
• Understanding of how voice and tone are essential to communication and brand perception
• Familiarity with various interview techniques
• Organized, creative, and strategic thinker with a process-oriented approach to recruitment, candidate management, and onboarding
• Skilled negotiator with the ability to influence internal and external talent base
• Experience in a cross functional role and driving projects with senior management
• Responsible and self-motivated individual with effective time management and prioritization skills
• Curiosity and creativity to learn and try new things to make an even greater impact
• Effective oral, written & interpersonal communication skills
• Demonstrated ability to work in a collaborative team environment
• Passion for and knowledge of the hospitality industry, restaurants, and the Chef community
• Ability to own multiple tasks or projects concurrently with changing priorities
• Creative problem-solving skills with an innovative mindset
• Genuine interest in people and the satisfaction that comes with helping them
• Highest level of integrity regarding confidential information
• Fluent in the use of Microsoft Office applications and computers
• Knowledge of talent systems and software

Compensation Package Includes:

• Base Salary in the $100-150k range depending on experience level and title determined upon hire
• Annual Bonus
• 401k with employer matching
• Group Medical, Dental, and Vision Insurance
• Life Insurance
• PTO Plan

Independently owned and operated restaurant group is looking for an Executive Sous Chef for their wildly popular steakhouse. With a well-loved classic core menu, this role collaborates with the Executive Chef and Culinary Director on seasonal updates, specials, and winemaker dinners. Candidates should possess a lead-by-example approach and have an understanding of admin (ordering, inventory, scheduling), with the ability to adapt to the kitchen’s needs as they arise. This is a great opportunity to work with an experienced team and a group excited to support the development of their leaders. 

Executive Sous Chef Responsibilities:

• Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Support Executive Chef in administrative duties: ordering, receiving, quality control, inventory of all kitchen items
• Labor cost controls: scheduling staff as needed based on business trends
• Create a positive work environment through proactive leadership: mentor and coach the team; provide performance feedback, recognition, and mutual respect
• Maintain cleanliness, sanitation and organization along with the safety of all work areas
• Attending to the line as needed to assure a successful service

Executive Sous Chef Requirements:

• 5+ years of experience as a Sous Chef or 3+ years as a Senior Sous Chef, Chef de Cuisine, or Kitchen Manager
• Passion for excellent food quality and ensuring compliance with all health and safety procedures as well as safe food handling practices
• Ability to lead by example, and jump in when and where needed to support the kitchen 
• Excellent communication skills and the ability to genuinely motivate others
• Flexible schedule to include mornings, nights, weekends and holidays
• Strong Spanish skills are preferred 

Compensation / Benefits:

• Base Salary Range of $75-80k
• Strong individual group medical coverage with dental and vision benefits
• 401k
• PTO Plan
• Closed Christmas Day

Very popular and successful Eastern Mediterranean restaurant is looking for an experienced, service-driven General Manager to lead their team. This role will work closely with ownership to oversee all front of house responsibilities for the restaurant, with a focus on guest service, working the floor, staff development, and P&L oversight. The concept is known for their blend of fine dining-caliber food and service standards presented in a more approachable, chic-casual setting – and the ideal GM will possess an inherent hospitality and service presence and ability to quickly grasp the nature of the concept, in order to deliver superior service and set high standards for the rest of the team. Someone with a warm, outgoing personality who is able to read the room and anticipate guests’ needs is essential. Candidates should also be financial savvy with an eye for numbers, and any prior bar/beverage program oversight is a big plus. A great opportunity to be part of very profitable, beloved concept with ample growth opportunity!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Develop/improve upon and implement operational strategies, policies, and procedures to increase consistency, efficiency, and quality of guest experience
• Maintain a strong presence in the restaurant on a regular basis and on the floor during service
• Ensure quality and consistency of all products served
• Ensure all equipment is kept clean and in excellent working condition
• Maintain positive and cooperative relationships with all vendors and business partners
• Work to standardize any manuals or forms that can better help streamline operations within the restaurant
• Foster opportunities for the team to learn and grow
• Continually strive to educate and develop of staff as it relates to food, beverage, and service
• Creating a positive and fun working environment
• Developing a positive relationship with guests to create & maintain guest retention
• Taking ownership of the business to increase sales and profitability
• Increasing brand awareness by creating marketing plans
• Set an example to the team by providing excellent hospitality and service at all times
• Anticipate the needs of the restaurant and act upon them
• Stay up to date on industry trends, competition, and customer preferences to identify opportunities for innovation and improvement
• Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

General Manager Requirements:

• 3+ years’ experience as a Restaurant General Manager (GM), Food & Beverage (F&B) Director, or FOH General Manager; OR 5+ years as an Assistant Restaurant General Manager (AGM), Senior Manager, FOH Department Manager, Service Manager/Assistant General Manager, or Hospitality Manager in an upscale, preferably chef-driven restaurant environment is required
• Chef-driven restaurant experience and any prior exposure to Mediterranean/Levantine cuisine and/or style of service is a plus
• Cocktail/Bar knowledge is highly preferred
• Passion for high-caliber food, beverage, and guest service
• High-touch service/dining experience highly preferred
• Creative, collaborative, and humble leadership style
• Proven track record in leading and motivating a team
• Excellent written and verbal communication skills
• Strong interpersonal skills and ability to manage guest demands
• High level of emotional intelligence and ability to roll with the punches
• Acute attention to detail
• Ability and desire to take initiative to carry out complex responsibilities with little direction
• Highly effective problem-solving skills, especially when under pressure
• Proven experience driving operational growth and success
• Ability to thrive in a high-pressure, fast-paced service environment
• Exceptional standards for cleanliness, health, and safety
• Experience in managing P&L, administrative functions, and controlling cost of goods
• Flexible schedule, including nights, weekends, and holidays as needed
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $105-130k range DOE
• Quarterly Bonus Potential
• Fully Covered Medical/Dental/Vision Benefits
• Very Competitive PTO Plan
• Growth Opportunities

Lively, ingredient-driven Pasadena mainstay is seeking an experienced, professional General Manager to join their team. This celebrated concept is known for their craft cocktails, market-driven small plates, and inviting late-night ambiance. The company is very big on culture, so someone with a passion for guest service, a hospitality driven ethos, and strong operational experience is essential.

The ideal candidate has a strong sense of personal and professional accountability, with a proven track record of leading/developing strong teams, driving sales, and supporting efficient restaurant operations. There is a heavy late-night component to this role, and candidates must be comfortable working primarily evening/closing shifts and have the ability to guide the team during busier nights of service. Also open to a strong AGM with proven leadership and operational experience who is ready to step into their first GM role. This is a great opportunity to be a part of a respected restaurant group with a glowing reputation!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Ensure quality and consistency of all products served
• Ensure all equipment is kept clean and in excellent working condition
• Maintain positive and cooperative relationships with all vendors and business partners
• Foster opportunities for the team to learn and grow
• Maintaining a strong presence in the restaurant at every shift and on the floor during service
• Continually strive to educate and develop of staff as it relates to food, beverage, and service
• Creating a positive and fun working environment in line with company values
• Developing a positive relationship with guests to create & maintain guest retention
• Taking ownership of the business to increase sales and profitability
• Maintain, support and promote company culture and philosophies
• Increasing brand awareness by creating marketing plans
• Set an example for the team by providing excellent hospitality and service at all times
• Hold team accountable to high standards while remaining hands on and leading by example
• Anticipate the needs of the restaurant and act upon them
• Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

General Manager Qualifications:

• 2-4+ years’ experience as Restaurant General Manager (GM) OR 6+ years as an Assistant Restaurant General Manager (AGM), Senior Manager, FOH Department Manager, Service Manager/Director, Hospitality Manager, or comparable leadership role in a full-service, upscale or fine dining restaurant concept is required
• Must be comfortable and able to work evening/closing shifts on a regular basis
• Inherent passion and excitement for top-tier food, beverage, and progressive menus
• Proven track record in leading and motivating a team
• Previous chef-driven and/or fine dining experience is preferred
• Strong knowledge of wine and spirits, any prior beverage/bar experience is a plus
• Excellent written and verbal communication skills
• Strong interpersonal skills and attention to detail
• Highly organized
• Effective and collaborative problem-solving and conflict resolution skills
• Strong sense of personal and professional accountability
• Ability to thrive in a high-pressure, fast-paced environment
• Commitment to providing exceptional service to guests and support to staff members
• Team player mentality with a strong sense of humility
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Exceptional standards for cleanliness, health, and safety
• Experience in managing P&L
• Flexible schedule, including weekends, nights, and holidays
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $85-95k range DOE
• Medical Benefits
• 401k
• PTO Plan

Esteemed chef-driven catering company is seeking a standout Catering Sales Manager for a high-profile client and new venue project in Los Angeles. This person will be responsible for contracting events, communicating with internal and external clientele, coordinating with outside vendors, and supporting clients with the event planning and preparation process every step of the way. The ideal candidate is an energetic, outgoing self-starter who is closely connected with the local LA community, and can preferably bring with them well-established relationships with vendors and clients. Candidates must come from a proven background in high-end venue and/or offsite catering and event sales, preferably with some fine dining or luxury hotel experience.

This is a primarily Monday-Friday role that will be based onsite (no remote work), however candidates should have flexibility to work evenings and weekends as needed in order to maintain a strong presence for their clients during events. The Catering Sales Manager will work in tandem with the Operations team who will handle event logistics, staffing, scheduling, and execution, while this role will be responsible for selling and booking events, meeting with clients, and solidifying every detail needed to make each event a success. This is an amazing opportunity for a passionate catering/events professional to hit the ground running and add immediate value to an amazing team!

Catering Sales Manager Responsibilities:

• Receiving all event inquiries and conducting all correspondence with prospective and confirmed clients
• Responsible for booking events, coordinating with vendors, and closing out event contracts
• Proactively solicits and manages event/catering opportunities with high revenue potential
• Meeting with clients to determine needs, meeting those needs, and exceeding their expectations through detailed communication
• Acting as liaison between client and staff to accurately communicate all pertinent information and details correlating to each event
• Networking internally and externally to obtain leads and build relationships with new and existing clients
• Work with the Operations and other onsite Management teams to create profitable and competitive private event menus that meet clients’ needs
• Create a positive, supportive, and efficient work environment for the sales and operations team
• Develop effective catering sales plans and long-term operational strategies
• Maximizes revenue through expert promotion and relatability  
• Create, update and print event materials to include menus, place cards, directional signs, and other materials as requested
• Draft banquet event orders and execute floorplans as requested for each event
• Effectively manages complex business with significant revenue potential and high customer expectations simultaneously
• Build and strengthen relationships with new and existing clientele
• Attend events and other off-site functions as needed
• Respond promptly to inquiries from internal and external clientele
• Maintain communication with the client throughout the event process (pre-event, event, post-event)
• Participates in client site inspections
• Maintain professionalism when managing expectations and negotiating with clients, ensuring their vision is met while respecting the venue’s standards

Catering Sales Manager Requirements:

• 3-4 years of experience as an Event Sales Manager, Catering Sales Manager, Event/Catering Operations Manager, or comparable role within a premium catering, event venue, fine dining restaurant, or luxury hotel environment
• Off-site catering and event experience is required
• High-volume, premium, large scale event experience highly preferred
• Catering/Banquet sales experience ideal
• Candidates that are local to the Los Angeles area are preferred
• Solid understanding of event revenue generation
• Familiarity with event management software, systems, and ability to handle administrative event planning duties independently
• Strong understanding of the Los Angeles events market – competitor’s strengths and weaknesses, economic trends, supply and demand, etc.
• Meticulous attention to detail
• Inherent passion for high-quality food, beverage, and service
• Strong organizational and administrative skills, with the ability to manage multiple tasks simultaneously
• Ability to build and foster lasting working relationships
• Proven track record of sales performance along with marketing/prospecting programs that drive event revenue
• Proven ability in leadership, communication, and negotiation skills
• Creative selling ability to close on business and negotiate contracts
• High energy and outgoing personality
• Proactive and able to work well under pressure while maintaining composure in high-stress situations
• Impeccable organizational skills and operational efficiency
• Strong emotional intelligence, able to deal with difficult or demanding clients in a calm, professional manner
• Flexibility and adaptability to meet the demands of the event schedule, with a willingness to work varied hours
• Must be highly proficient in Microsoft Office Suite, Word, and Excel
• Diplomatic team player able to foster relationships with FOH and BOH team, VIP clientele, and vendors
• Knowledge of basic safety, health and sanitation standards
• Flexible schedule including weekends, evenings and holidays is required
• Ability to work onsite in Los Angeles day to day

Compensation Includes:

• Base Salary in the $90-95k range DOE + Tiered Commission Structure
• Medical Insurance
• 401k with Matching
• 2 Weeks PTO

Wildly successful, high volume hospitality group is seeking a Executive Kitchen Manager (title tbd) to join their team in San Fernando Valley. This is a VERY popular company with a loyal following that is looking for a culinary leader. This individual is responsible for overseeing a multifaceted BOH team and operation that contains departments under one roof. The menu is proven and while it does change with seasonal specials, this role is not involved in the creative components. Rather, this is for a true operations leader who is familiar with directing through a larger management team.

Lucrative package, no late nights, and an actively growing group!

EKM Responsibilities:

• Delegating and directing management team in a multi-department environment
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Maintain operational control of purchasing, receiving, and inventory of all kitchen items
• Spearhead equipment care to ensure it is kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
• Provide employees and staff with proper training and monitoring to maintain cleanliness, sanitation and organization along with the safety of all work areas
• Monitor performance of staff and ensure all procedures are completed to restaurant standards
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction

EKM Skills/Qualifications:

• 5 years high-volume culinary management experience as an Executive Chef (or similar title) in a 12 MIL+ operation managing teams over 60 BOH or 2  years as a Regional Chef, Area Chef or Culinary Director in a similar capacity
• Familiar with upholding standards and SOPs within a well oiled machine
• Ability to work effectively within a collaborative team environment
• Ability to communicate effectively in a positive/upbeat fashion
• Expert knowledge in P&L review, budgetary controls, strict inventory and labor controls
• Active ServSafe Management Food Safety Certificate
• A flexible schedule. Mornings, nights, weekends and holidays are required
• English/Spanish bilingual is a plus!

Compensation Package Includes:

• All in financial compensation of $150-200k
• Base Salary in the $100-125k range
• Achievable quarterly bonus 
• Annual partnership disbursement 
• Benefits separate from compensation
• 401k with employer matching
• Group Medical, Dental, and Vision Insurance
• Life Insurance
• PTO Plan