Executive Chef

Bear Flag Fish Company; Newport Beach (CA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

401(k)

Bonus based on performance

Company parties

Competitive salary

Paid time off

Job summary

Bear Flag Fish Company in Newport Beach, CA seeks an Executive Chef to lead the culinary team in a high-volume seafood-focused operation. You will oversee all kitchen operations, uphold top-quality, sustainable sourcing, and drive food safety, profitability, and staff development.

The ideal candidate has extensive seafood knowledge, proven leadership, and a track record of managing diverse teams in fast-paced environments. Strong communication and cost-control skills are essential.

Qualifications

• Minimum of 3 years in high-volume kitchen management; 4 years preferred.
• Proven leadership ability managing diverse team.
• Strong knowledge of seafood preparation and fish butchery
• Familiar with health, safety, sanitation regulations
• Proficient in kitchen management software
• Flexible with nights and weekends
• Current food safety certification (SERVSafe or equivalent)
• Excellent communication and organizational skills

Responsibilities

• Supervise kitchen staff including hiring, training, scheduling, performance management.
• Ensure consistent food quality and presentation company wide.
• Monitor inventory, ordering, receiving, storage of ingredients.
• Maintain health, safety, sanitation compliance.
• Control food costs and minimize waste.
• Collaborate with front-of-house for seamless service.
• Lead by example in maintaining a clean, organized workplace.

Skills

Head Chef experience

Leadership

Seafood expertise

Kitchen management

Inventory control

Cost analysis

Communication

Team building

Stress tolerance

Job description

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.

Benefits

• 401(k)
• Bonus based on performance
• Company parties
• Competitive salary
• Paid time off

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