Executive Chef

Altius Search Group LLC; Costa Mesa (CA); On-site; USD 80,000 - 100,000; Full time

Job summary

A culinary recruitment firm is searching for an Executive Chef in Costa Mesa. This role demands a visionary leader to develop seasonal menus, drive culinary innovation, and manage kitchen operations. The ideal candidate has a rich background in upscale dining, with strong skills in team leadership and cost management. Responsibilities include hands-on line execution, training staff, and ensuring the highest culinary standards and guest satisfaction. ServSafe certification is required for this pivotal role in maintaining quality and efficiency.

Qualifications

• 7+ years of progressive culinary leadership experience.
• Proven success in menu creation and recipe development.
• Strong high-volume line experience in upscale or modern dining environments.
• Demonstrated ability to manage food cost and labor effectively.
• Excellent leadership, communication, and organizational skills.
• Deep understanding of flavor development and contemporary plating.
• ServSafe certification required.

Responsibilities

• Lead seasonal menu creation and ongoing recipe development.
• Conceptualize and execute innovative dishes aligned with brand identity.
• Introduce specials and limited-time offerings that drive guest engagement.
• Actively work the line during peak service periods.
• Ensure consistent plating, flavor balance, and quality control.
• Manage food cost, labor cost, and inventory controls.
• Recruit, train, and develop a high-performance kitchen team.

Skills

Culinary Leadership

Menu Creation

Line Experience

Flavor Development

Team Management

Job description

Our client in Costa Mesa is seeking a visionary and hands‑on Executive Chef to lead culinary operations, drive menu/recipe innovation, and command the line during peak service.

This role requires a balanced leader — creative and strategic in recipe and menu development, yet fully capable of stepping onto the line during high-volume rush periods to ensure flawless execution. The Executive Chef will be responsible for shaping the culinary direction of the restaurant while maintaining the highest standards of quality, consistency, and guest experience.

The ideal candidate thrives in a dynamic, upscale dining environment and understands how to merge bold flavors, modern presentation, and operational discipline.

Key Responsibilities

Culinary Innovation & Menu Development

• Lead seasonal menu creation and ongoing recipe development.
• Conceptualize and execute innovative dishes aligned with brand identity.
• Conduct recipe testing, costing, and refinement to ensure profitability and quality.
• Introduce specials and limited-time offerings that drive guest engagement.
• Stay current on culinary trends and incorporate fresh ideas strategically.

Line Leadership & Service Execution

• Actively work the line during peak service periods.
• Lead brigade-style execution to maintain ticket flow and timing.
• Ensure consistent plating, flavor balance, and quality control.
• Maintain composure and authority during high-volume dinner rush.
• Train and mentor culinary team members in technique and execution.

Kitchen Operations & Financial Oversight

• Manage food cost, labor cost, and inventory controls.
• Oversee vendor relationships and product sourcing.
• Implement systems that optimize prep efficiency and minimize waste.
• Maintain strict compliance with health, sanitation, and safety regulations.
• Monitor P&L performance and drive profitability through disciplined management.

Team Leadership & Culture

• Recruit, train, and develop a high-performance kitchen team.
• Foster a collaborative and accountable kitchen culture.
• Set clear standards for professionalism, cleanliness, and execution.
• Conduct performance reviews and support team growth.

Qualifications

• 7+ years of progressive culinary leadership experience.
• Proven success in menu creation and recipe development.
• Strong high-volume line experience in upscale or modern dining environments.
• Demonstrated ability to manage food cost and labor effectively.
• Excellent leadership, communication, and organizational skills.
• Deep understanding of flavor development and contemporary plating.
• ServSafe certification required.