Executive Chef

Kimpton Hotels & Restaurants; Los Angeles (CA); On-site; USD 75,000 - 95,000; Full time

Job summary

Kimpton Hotels & Restaurants is seeking an Executive Chef in Los Angeles to create exciting seasonal menus and ensure outstanding guest service. You will lead daily operations, manage kitchen staff, and uphold food quality standards while meeting financial targets.

The ideal candidate has a minimum of three years' experience, a culinary degree, and a passion for food trends. Join us to foster a positive work environment and maintain high culinary standards.

Qualifications

• Minimum 3 years of experience as an Executive Chef, preferably in multi-outlet kitchens.
• Food Handler Certification and Alcohol Awareness Certification (if applicable) required.
• Flexible schedule to work weekends, nights, and holidays.

Responsibilities

• Create and lead seasonal menus using food industry trends.
• Oversee daily operations, ensuring efficiency and service quality.
• Supervise cleaning and maintenance of kitchen areas and equipment.
• Manage inventory, purchasing, and financial targets.

Skills

Interpersonal communication skills

Knowledge of food trends

Team leadership

Menu concept design

Education

2 or 4 year degree in Culinary Arts or Hospitality Management

Tools

Microsoft Office Suite

restaurant POS system

inventory management software

Job description

What You'll Do

Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. You'll own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

• Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Perform inventory and purchasing responsibilities daily.
• Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures.
• Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
• Responsible for meeting financial targets while achieving food quality and service objectives.
• Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect.
• Continually strive to develop your staff in all areas of managerial and professional development as well as in food education.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
• Lead and participate in ongoing service education through facilitating daily line‑ups, quarterly menu meetings, and new back and front of house training programs.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues.
• Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

What You Bring

• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Minimum 3 years of experience as an Executive Chef, preferably leading large, fast‑paced, multi‑outlet kitchens.
• Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management.
• Excellent interpersonal communication skills that foster positive working relationships with all teammates.
• Able to work with PR and Marketing in the creation of campaigns and budgets.
• Flexible schedule, available to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required.

Equal Employment Opportunity

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count.