Executive Chef

Nbutexas; Beverly Hills (CA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Competitive base salary

75% company-paid health benefits

Generous PTO

Career advancement opportunities

Collaborative leadership culture

Job summary

Nbutexas in Beverly Hills seeks an accomplished Executive Chef to lead a premier, high-volume fine dining kitchen. You will oversee culinary strategy, menu development, and guest experience, driving excellence in a fast-paced environment.

The ideal candidate has 5+ years in executive leadership, a track record of managing large teams, and strong financial acumen to optimize food/labor costs while maintaining top-tier quality.

Qualifications

• 5+ years in executive chef or senior culinary leadership in upscale, high-volume restaurants.
• Proven ability to lead large culinary teams in fast-paced environments.
• Balance culinary creativity with strong operational/financial management.
• Experience managing food/labor costs, inventory, purchasing, scheduling, and budgets.
• Strong background in menu development, recipe standardization, and seasonal execution.

Responsibilities

• Develop and execute innovative, seasonal menus aligned with the culinary vision and market trends.
• Ensure exceptional food quality, consistency, presentation, and execution across services.
• Partner with the General Manager to drive operational excellence and guest satisfaction.
• Oversee back-of-house operations: staffing, scheduling, inventory, purchasing, and health/sanitation compliance.
• Recruit, train, mentor, and develop a high-performing culinary team; foster accountability and teamwork.
• Create efficient kitchen systems and workflows for high-volume execution without compromising quality.
• Maintain a clean, safe kitchen environment meeting health department standards.

Skills

Leadership

Menu development

Cost management

Budgeting

Staff development

Culinary excellence

Operational efficiency

Coaching

Education

Culinary degree preferred

Hospitality management degree preferred

Job description

We’re seeking a highly accomplished and dynamic Executive Chefto join our culinary leadership team at a premier, high-volume fine dining restaurant in Beverly Hills. This is an exceptional opportunity for a driven culinary professional to lead a sophisticated kitchen operation within a fast-paced, upscale environment known for delivering an elevated guest experience.

Executive Chef Benefits:

• Competitive base salary with performance-based growth opportunities
• Medical, Dental, and Vision Insurance with up to 75% company-paid coverage
• Generous Paid Time Off (PTO)
• Career advancement opportunities within a growing organization
• Collaborative leadership team and supportive company culture

Executive Chef Responsibilities:

• Develop and execute innovative, seasonal menus that align with the restaurant's culinary vision, guest expectations, and current market trends.
• Ensure exceptional food quality, consistency, presentation, and execution across every service.
• Partner closely with the General Manager to drive operational excellence, guest satisfaction, and overall restaurant performance.
• Oversee all back-of-house operations, including staffing, scheduling, inventory management, purchasing, and compliance with health, safety, and sanitation standards.
• Manage food and labor costs while maintaining high-quality ingredients and maximizing profitability.
• Recruit, train, mentor, and develop a high-performing culinary team, fostering a culture of accountability, teamwork, and continuous improvement.
• Create efficient kitchen systems and workflows that support high-volume execution without compromising quality.
• Maintain a clean, organized, and safety-focused kitchen environment that consistently exceeds health department standards.

Executive Chef Qualifications:

• 5+ years of Executive Chef or senior culinary leadership experience in upscale, high-volume restaurants.
• Proven success leading and developing large culinary teams in fast-paced, guest-focused environments.
• Demonstrated ability to balance culinary creativity with strong operational and financial management.
• Experience managing food and labor costs, inventory, purchasing, scheduling, and kitchen budgets.
• Strong background in menu development, recipe standardization, and seasonal menu execution.
• Professional culinary education or a degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Excellent leadership, communication, coaching, and organizational skills with a hands-on management style.
• Passion for delivering an exceptional guest experience through outstanding food quality, consistency, and team leadership.

JOB ID: 178418#post

Matthew Forgione