Executive Chef

SkyBridge Luxury; Brea (CA); Presencial; USD 90.000 - 150.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

401(k) program

Paid time off

Relocation assistance

Descripción de la vacante

SkyBridge Luxury in California is seeking an accomplished Executive Chef to lead culinary operations in a premier, high-volume steakhouse. You will direct kitchen activity, ensure exceptional food quality, and drive profitability through efficient production and strong team leadership.

The ideal candidate brings 8+ years progressive culinary experience, 3–5 years in an Executive Chef role, and deep knowledge of premium beef and steakhouse techniques.

Formación

• 8+ years of progressive culinary experience in upscale restaurants, steakhouses, or high-volume fine dining.
• 3–5 years as an Executive Chef or senior culinary leader in a high-volume restaurant.
• Direct upscale steakhouse experience preferred.
• Strong financial acumen with food cost, labor, inventory, and menu profitability.
• Proven track record leading and developing large culinary teams.
• Willingness to work evenings, weekends, and holidays.

Responsabilidades

• Provide overall leadership and direction for all culinary operations.
• Oversee daily kitchen execution, ensuring quality, timing and consistency.
• Develop menus, recipes, costing, and standardization.
• Lead a large culinary team with coaching and performance evaluations.
• Manage food costs, inventory, and supplier relationships.
• Ensure compliance with health and safety standards.

Conocimientos

Culinary experience (8+ yrs)

Executive Chef leadership (3–5 yrs)

Upscale steakhouse exp

Food cost & labor mgmt

Team development & mentoring

Descripción del empleo

A premier high-volume, upscale steakhouse is seeking an accomplished and passionate Executive Chef to lead all culinary operations, drive exceptional food quality, and oversee a talented kitchen team in a fast-paced, high-expectation dining environment.

This position requires a proven culinary leader with significant experience in upscale steakhouses, high-volume fine dining, or premium chef-driven restaurant concepts, along with a demonstrated ability to manage substantial revenue, execute consistently at high cover counts, and maintain strong financial performance.

The Executive Chef will be responsible for the overall culinary direction, kitchen operations, menu execution, food quality, staffing, training, purchasing, inventory, and financial performance of the restaurant.

The ideal candidate combines expertise in premium beef, steakhouse cooking techniques, high-volume à la carte service, and sophisticated menu execution with exceptional leadership, operational discipline, and business acumen.

This is a hands-on leadership position for a chef who thrives in a busy, upscale restaurant environment and understands how to deliver consistent culinary excellence while maintaining productivity, profitability, and a strong team culture.

Key Responsibilities

Culinary Leadership & Restaurant Operations

• Provide overall leadership and direction for all culinary operations.
• Oversee daily kitchen execution, including preparation, production, service, and quality control.
• Maintain exceptional standards for food quality, flavor, presentation, consistency, and service timing.
• Lead a high-performing culinary team capable of executing significant daily cover counts.
• Ensure exceptional execution across all kitchen stations, including grill, broiler, sauté, garde manger, and pastry where applicable.
• Develop and maintain comprehensive recipes, preparation standards, plating specifications, and kitchen SOPs.
• Establish efficient kitchen workflows to support high-volume operations.
• Ensure consistency during busy dinner services, weekends, holidays, and special events.
• Maintain strong communication and collaboration with restaurant management and front-of-house leadership.

Premium Steakhouse Expertise

• Demonstrate extensive knowledge of premium beef, including USDA Prime, dry-aged, wet-aged, and specialty cuts.
• Oversee proper sourcing, receiving, storage, fabrication, portioning, preparation, and cooking of premium proteins.
• Maintain exceptional standards for steak preparation, temperature accuracy, seasoning, and presentation.
• Demonstrate advanced knowledge of grilling, broiling, searing, roasting, and other steakhouse cooking techniques.
• Ensure consistency in steak temperatures and execution during high-volume service.
• Manage premium protein yields, portion controls, and utilization to minimize waste and maximize profitability.
• Maintain strong knowledge of seafood, premium accompaniments, sauces, classic steakhouse preparations, and contemporary upscale cuisine.
• Partner with vendors and purveyors to maintain exceptional product quality and consistency.
• Develop menu offerings that complement the restaurant's steakhouse identity while appealing to a sophisticated clientele.
• Lead kitchen operations in a demanding, high-cover restaurant environment.
• Develop efficient production systems that support speed, precision, and consistency.
• Maintain exceptional quality during peak-volume dinner services.
• Coordinate multiple kitchen stations to ensure seamless ticket execution.
• Manage ticket times, pacing, and communication between the kitchen and dining room.
• Anticipate volume fluctuations and adjust staffing, preparation, and production accordingly.
• Maintain high standards even during periods of significant business demand.
• Ensure appropriate mise en place, station readiness, and production planning.
• Identify operational bottlenecks and implement solutions that improve service efficiency.
• Balance high-volume execution with the elevated culinary expectations of an upscale steakhouse.

Menu Development & Culinary Innovation

• Collaborate with ownership or corporate culinary leadership on menu development and seasonal enhancements.
• Maintain the integrity of the restaurant's core steakhouse offerings.
• Develop innovative specials, seasonal dishes, and premium culinary experiences.
• Ensure menu offerings reflect the restaurant's positioning, guest expectations, and profitability goals.
• Oversee recipe development, testing, costing, and standardization.
• Evaluate menu performance and implement strategic improvements.
• Maintain awareness of steakhouse trends, premium ingredients, and evolving guest preferences.
• Collaborate with beverage leadership on wine dinners, pairing menus, and special culinary events.
• Assume full accountability for culinary financial performance.
• Develop and manage the culinary operating budget.
• Monitor and control food costs, labor expenses, purchasing, inventory, and waste.
• Establish effective portion-control and protein-yield management systems.
• Analyze food cost percentages, theoretical versus actual usage, and inventory variances.
• Manage purchasing and vendor relationships to ensure product quality and cost effectiveness.
• Develop efficient labor schedules based on projected covers, reservations, and business levels.
• Monitor payroll, overtime, productivity, and staffing efficiency.
• Implement menu engineering strategies to improve profitability.
• Participate in weekly financial reviews, forecasting, and operational planning.
• Identify opportunities to increase efficiency without compromising food quality or guest experience.

Culinary Team Leadership & Development

• Recruit, train, mentor, and develop Sous Chefs, kitchen supervisors, line cooks, prep cooks, and other culinary personnel.
• Build a culture of professionalism, accountability, teamwork, and culinary excellence.
• Establish clear expectations for food quality, execution, cleanliness, productivity, and performance.
• Conduct daily pre-shift meetings and communicate culinary priorities.
• Develop structured training programs for steak temperatures, cooking techniques, recipes, and presentation.
• Hold culinary leaders accountable for consistent execution and team performance.
• Conduct regular performance evaluations and provide ongoing coaching.
• Develop succession plans and internal advancement opportunities.
• Promote strong employee engagement and retention.
• Maintain a positive and respectful kitchen environment.

Guest Experience & Quality Assurance

• Ensure every dish consistently meets the restaurant's culinary standards.
• Maintain exceptional attention to detail in presentation, flavor, temperature, and timing.
• Partner with front-of-house leadership to deliver a seamless dining experience.
• Accommodate guest preferences, dietary restrictions, and special requests.
• Support VIP dining experiences, special occasions, and high-profile clientele.
• Monitor guest feedback and address culinary concerns promptly.
• Conduct regular food tastings and quality inspections.

Private Dining & Special Events

• Oversee culinary execution for private dining, corporate events, restaurant buyouts, and special occasions.
• Develop customized menus and premium dining experiences when appropriate.
• Coordinate with Event Sales and restaurant management on event planning and execution.
• Ensure successful execution of large parties while maintaining regular restaurant service.
• Manage production planning, staffing, and food costs for special events.
• Support wine dinners, chef collaborations, and promotional culinary experiences.
• Establish strong relationships with premium beef suppliers, seafood vendors, and specialty purveyors.
• Maintain rigorous standards for product quality, receiving, storage, and inventory.
• Negotiate purchasing agreements and monitor pricing trends.
• Ensure appropriate inventory levels for high-volume operations.
• Implement inventory controls to minimize shrinkage, spoilage, and waste.
• Monitor protein utilization, trim management, and product yields.
• Maintain accurate inventory records and purchasing procedures.
• Ensure consistent availability of core menu items.

Food Safety, Sanitation & Compliance

• Ensure compliance with all applicable health department regulations and food safety standards.
• Maintain proper food handling, storage, labeling, temperature controls, and rotation.
• Implement and enforce HACCP principles and established sanitation procedures.
• Maintain exceptional cleanliness and organization throughout all kitchen areas.
• Conduct regular kitchen inspections and operational audits.
• Ensure culinary employees receive appropriate food safety and sanitation training.
• Maintain safe equipment operation and workplace practices.
• Address maintenance and equipment concerns promptly.

Qualifications

Required

• 8+ years of progressive culinary experience within upscale restaurants, steakhouses, or high-volume fine-dining environments.
• Minimum 3–5 years as an Executive Chef or senior culinary leader in a high-volume restaurant.
• Direct upscale steakhouse experience strongly preferred.
• Extensive knowledge of premium beef, steakhouse cooking techniques, protein fabrication, and temperature execution.
• Demonstrated success maintaining food quality and consistency during significant daily cover counts.
• Strong financial acumen, including food cost, labor management, inventory, purchasing, and menu profitability.
• Proven experience leading and developing large culinary teams.
• Strong understanding of kitchen systems, production planning, and operational efficiency.
• Exceptional culinary technique, organization, and attention to detail.
• Strong communication and leadership skills.
• Ability to perform effectively in a fast-paced, high-pressure restaurant environment.
• Comprehensive knowledge of food safety and sanitation requirements.
• Flexibility to work evenings, weekends, and holidays.

Preferred Qualifications

• Executive Chef experience within a recognized upscale or fine-dining steakhouse.
• Experience with significant annual food and beverage revenue.
• Proven success managing restaurants with high daily cover counts.
• Background with USDA Prime, dry-aged beef, specialty cuts, and premium seafood.
• Experience with in-house butchery, meat fabrication, or dry-aging programs.
• Experience overseeing large culinary teams and multiple kitchen stations.
• Strong knowledge of classic steakhouse cuisine and contemporary culinary techniques.
• Experience with private dining and high-volume special events.
• Background within a respected restaurant group or premium hospitality organization.
• Culinary degree or formal apprenticeship preferred.
• ServSafe certification or equivalent food safety credentials.

Ideal Candidate Profile

The ideal candidate is a seasoned, hands-on Executive Chef with a strong upscale steakhouse background and a proven track record of successfully managing high-volume restaurant operations.

This individual must possess the culinary expertise to deliver exceptional steaks and sophisticated cuisine while maintaining the operational discipline required to execute consistently at significant volume.

The successful candidate will be:

• An accomplished Executive Chef with direct steakhouse experience.
• Highly skilled in premium beef preparation and steakhouse cooking techniques.
• Comfortable leading a busy, high-revenue restaurant.
• A hands-on leader who is present during service.
• Financially disciplined with strong food cost and labor-management expertise.
• Experienced in developing and retaining high-performing culinary teams.
• Passionate about exceptional food quality and consistency.
• Organized, decisive, and calm under pressure.
• Collaborative with General Managers and front-of-house leadership.
• Skilled at balancing creativity with operational efficiency.
• Committed to maintaining high culinary standards during peak-volume periods.

Measures of Success

• Food quality and consistency
• Guest satisfaction and culinary feedback
• Steak preparation and temperature accuracy
• Food cost and protein-yield management
• Culinary labor productivity
• Inventory control and waste reduction
• Kitchen efficiency and ticket times
• Culinary team development and retention
• Food safety and sanitation compliance
• Overall culinary profitability
• Successful execution of private dining and special events
• Performance-based bonus opportunity
• 401(k) program
• Paid time off and holidays
• Professional culinary development opportunities
• Relocation assistance, where applicable
• Career advancement opportunities within a respected hospitality organization

The Opportunity

This is an exceptional opportunity for an accomplished Executive Chef with upscale steakhouse expertise and high-volume restaurant experience to lead the culinary operations of a premier dining destination.

• The successful candidate will have the opportunity to build and develop a talented culinary team, deliver exceptional cuisine, maintain strong financial performance, and contribute to the continued success and reputation of a distinguished upscale steakhouse.