Executive Chef, Newport Beach

Job Description

Job Description

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Paid time off

Position Summary: The Head Chef is responsible for overseeing the entire kitchen operation, including menu development, new creative ideas, food preparation, staff leadership, and cost management. This role ensures that all culinary offerings meet the highest standards of taste, presentation, quality, and safety. The Head Chef leads the kitchen team with creativity, discipline, and a passion for excellence.

Key Responsibilities:

Supervise all kitchen staff, including hiring, training, scheduling, and performance management.

Ensure consistent food quality and presentation standards are upheld at all times company wide.

Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients.

Maintain strict compliance with health, safety, and sanitation regulations.

Control food costs and minimize waste through proper forecasting and portioning.

Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.

Lead by example in maintaining a clean, organized, and respectful work environment.

Qualifications:

Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment.

Culinary degree or equivalent professional training preferred.

Strong leadership and organizational skills.

Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood.

Proficiency in kitchen management, inventory control, and cost analysis.

Ability to perform under pressure and maintain composure in a fast-paced environment.

Excellent communication and team-building abilities. Requirements : Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations.Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent).