Executive Chef

Confidential; California; On-site; USD 120,000 - 190,000; Full time

Benefits offered by this job

Competitive salary

Performance-based bonus

Paid vacation

Professional development opportunities

Job summary

Confidential in Orange County, CA, seeks an Executive Chef to oversee all culinary operations, lead a hands-on kitchen, and elevate guest experiences through exceptional steakhouse cuisine.

You will manage menu execution, food and labor costs, quality standards, and vendor relationships while mentoring a culinary team and driving seasonal menu enhancements.

Qualifications

• 5+ years of Executive Chef experience in a high-volume, full-service restaurant.
• Strong steakhouse experience preferred.
• Proven success managing kitchen financials, including food and labor costs.
• Demonstrated ability to recruit, train, and develop culinary talent.
• Strong organizational, communication, and leadership skills.
• Culinary degree or equivalent experience preferred.

Responsibilities

• Lead, coach, and develop all back-of-house team members.
• Ensure consistent execution of food quality, presentation, and portion standards.
• Manage food and labor costs to achieve financial goals.
• Oversee inventory management, purchasing, and vendor relationships.
• Maintain compliance with all health, safety, and sanitation standards.
• Collaborate with leadership on menu enhancements, seasonal offerings, and special events.
• Foster a positive, high-performance kitchen culture focused on accountability and teamwork.
• Drive operational efficiencies while maintaining exceptional guest satisfaction.

Skills

Leadership

Menu execution

Operational excellence

Education

Culinary degree or equivalent experience

Job description

Established fine-dining Steakhouse | Orange County, CA

About the Role

The Executive Chef will oversee all culinary operations, including menu execution, team leadership, food quality, financial performance, and operational excellence. The successful candidate will be a hands-on leader who can inspire teams, control costs, and elevate the guest experience through exceptional seafood cuisine.

Responsibilities

• Lead, coach, and develop all back-of-house team members
• Ensure consistent execution of food quality, presentation, and portion standards
• Manage food and labor costs to achieve financial goals
• Oversee inventory management, purchasing, and vendor relationships
• Maintain compliance with all health, safety, and sanitation standards
• Collaborate with leadership on menu enhancements, seasonal offerings, and special events
• Foster a positive, high-performance kitchen culture focused on accountability and teamwork
• Drive operational efficiencies while maintaining exceptional guest satisfaction

Qualifications

• 5+ years of Executive Chef experience in a high-volume, full-service restaurant
• Strong steakhouse experience preferred
• Proven success managing kitchen financials, including food and labor costs
• Demonstrated ability to recruit, train, and develop culinary talent
• Strong organizational, communication, and leadership skills
• Passion for hospitality and delivering memorable guest experiences
• Culinary degree or equivalent experience preferred

Required Skills

• Leadership and team development
• Menu execution and culinary creativity
• Operational excellence

Preferred Skills

• Experience in high-volume operations
• Strong vendor relationship management

Pay range and compensation package

• Competitive salary and performance-based bonus opportunity
• Paid vacation and professional development opportunities
• Stable, established restaurant with a strong reputation in the market
• Opportunity to make a significant impact on an already successful operation

Equal Opportunity Statement

This search is being conducted on a confidential basis. All inquiries and applications will be handled with the utmost discretion.