Executive Chef

Bear Flag Fish Company; Newport Beach (CA); On-site; USD 140,000 - 180,000; Full time

Benefits offered by this job

401(k)

Performance bonus

Company parties

Competitive salary

Paid time off

Job summary

Bear Flag Fish Company in Newport Beach is seeking an Executive Chef to lead our high-volume seafood-focused kitchen. You will oversee culinary operations, uphold top quality, sanitation, and profitability while mentoring a diverse team.

The ideal candidate has proven leadership in fast-paced, open-kitchen settings, deep seafood knowledge, and the ability to manage food costs, inventory, and menu development in a dynamic coastal dining environment.

Qualifications

• Minimum of 3 years in a high-volume kitchen management role, with at least 4 years preferred.
• Experience as Head Chef or Senior Sous Chef.
• Strong leadership and organizational skills.
• Proficiency in seafood preparation, sourcing, and cost analysis.
• Ability to work under pressure in a fast-paced environment.
• Food safety certification (e.g., SERVSafe or equivalent).

Responsibilities

• Supervise all kitchen staff, including hiring, training, scheduling, and performance management.
• Ensure consistent food quality and presentation standards company-wide.
• Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients.
• Maintain strict compliance with health, safety, and sanitation regulations.
• Control food costs and minimize waste through forecasting and portioning.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Lead by example in maintaining a clean, organized, and respectful work environment.

Skills

Leadership

Kitchen management

Food quality control

Team training

Cost analysis

Job description

Benefits:

401(k)

Bonus based on performance

Company parties

Competitive salary

Paid time off

Position Summary: We are seeking a passionate, innovative, and highly experienced Executive Chef to lead the culinary team at our high-volume, seafood-focused restaurant. The ideal candidate is a proven culinary leader with extensive knowledge of fresh seafood, sustainable sourcing, fish butchery, shellfish preparation, and coastal cuisine. This individual will be responsible for overseeing all kitchen operations while maintaining the highest standards of food quality, consistency, sanitation, profitability, and team development.

Key Responsibilities:

Supervise all kitchen staff, including hiring, training, scheduling, and performance management.

Ensure consistent food quality and presentation standards are upheld at all times company wide.

Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients.

Maintain strict compliance with health, safety, and sanitation regulations.

Control food costs and minimize waste through proper forecasting and portioning.

Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.

Lead by example in maintaining a clean, organized, and respectful work environment.

Qualifications:

Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment

Strong leadership and organizational skills.

Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood.

Proficiency in kitchen management, inventory control, and cost analysis.

Ability to perform under pressure and maintain composure in a fast-paced environment.

Excellent communication and team-building abilities.

Requirements: Expert knowledge of:

Sustainable seafood sourcing

Seafood seasonality

Proper storage and handling procedures

Raw bar operations

• Minimum of 3 years of experience in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights, weekends, and to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).

Maintain clean and safe Food preparation practices