Executive Chef

radiatehospitality; Palo Alto (CA); On-site; USD 95,000 - 145,000; Full time

Job summary

Radiate Hospitality is seeking an Executive Chef to lead a high-volume culinary operation across restaurant, banquet, and outlets. You will drive menu development, quality, and consistency while building a strong culinary team and delivering exceptional experiences.

The role requires a degree in culinary arts and 3+ years as an Executive Chef, with proven ability to manage food cost, inventory, and multi-outlet coordination. Strong leadership and a passion for innovation are essential.

Qualifications

• Degree in Culinary Arts and/or 3+ years as an Executive Chef.
• Experience leading large, high-volume multi-outlet operations.
• Strong leadership, communication, and team-building skills.

Responsibilities

• Set standard for quality, creativity, consistency, and teamwork.
• Lead by example; recruit, train, supervise, coach, and schedule culinary staff.
• Oversee food production and menu development across outlets.
• Plan menus, cost items, and guide seasonal offerings.
• Coordinate with events for banquets and large-scale functions.
• Maintain inventory, costs, and adherence to budgets.
• Ensure safety, sanitation, and high dining standards.

Skills

Leadership

Team development

Recruitment

Menu development

Cost control

Education

Degree in Culinary Arts

Job description

Executive Chef | Culinary Leader

Be the Creative Force Behind an Exceptional Culinary Experience.

We believe memorable hospitality starts with exceptional food, inspiring leadership, and a culinary team that takes pride in every plate.

We are seeking a dynamic, creative, and experienced Executive Chef to lead the transformation of our culinary department into a best-in-class operation. This is an exciting opportunity for a passionate culinary leader who thrives in a high-volume environment and knows how to balance creativity, quality, team development, and financial performance.

As Executive Chef, you'll oversee food production and menu development across the restaurant, banquet functions, and other food and beverage outlets while building a talented culinary team and delivering consistently outstanding experiences.

What You'll Do

As the leader of our culinary operation, you'll set the standard for quality, creativity, consistency, and teamwork.

Culinary Leadership & Team Development

• Lead by example and demonstrate positive leadership that inspires culinary team members to meet and exceed established standards.


• Recruit, hire, train, supervise, develop, schedule, coach, and counsel culinary team members, including Sous Chefs, line cooks, pantry cooks, banquet cooks, and stewards.


• Create a collaborative kitchen culture that encourages creativity, accountability, professional development, and teamwork.


• Ensure productivity and strong performance while fostering positive interactions among team members and guests.

Menu Development & Culinary Excellence

• Oversee the preparation and presentation of food throughout all culinary operations, ensuring every item meets established quality and presentation standards.


• Plan, create, cost, and execute restaurant menus, banquet menus, daily specials, and seasonal offerings.


• Develop recipes and supporting materials, including recipe cards, descriptions, and presentation standards.


• Stay current with culinary and industry trends, introducing innovative dishes, ingredients, and cooking techniques that enhance the dining experience.


• Encourage experimentation and creativity within the culinary team to keep menus fresh, relevant, and exciting.

Banquets, Events & Multi-Outlet Operations

• Collaborate with the hotel's event planning team to develop customized menus for banquets, weddings, conferences, and other special events.


• Lead culinary operations for large-scale events of 500+ guests, ensuring food preparation, presentation, timing, and service are executed seamlessly.


• Successfully manage a fast-paced culinary operation supporting multiple food and beverage outlets.


• Coordinate with hotel departments to ensure exceptional experiences for restaurant guests, banquet clients, and event attendees.

Financial Performance & Inventory

• Manage kitchen food and labor costs at or below established budget percentages and maintain controllable expenses within budget.


• Develop action plans to address cost variances and operational opportunities.


• Perform accurate and timely monthly inventories, investigate variances, and maintain appropriate inventory levels.


• Monitor purchasing specifications, recipes, portions, and production standards to support both quality and profitability.


• Assist with culinary-related budgets and PR/Marketing initiatives when appropriate.

Purchasing & Vendor Partnerships

• Build strong relationships with suppliers and vendors to ensure access to high-quality ingredients and equipment at competitive prices.


• Oversee ordering of kitchen food, supplies, and equipment.


• Negotiate vendor agreements, place orders, and manage deliveries to maintain an efficient and consistent supply chain.


• Balance ingredient quality, availability, and cost while maintaining culinary standards.

Food Safety & Kitchen Standards

• Provide a safe working environment by ensuring compliance with safety programs, Health Department requirements, and applicable job-safety standards.


• Maintain and enforce sanitation requirements and kitchen safety standards.


• Inspect culinary areas for proper food storage, sanitation, security, organization, and inventory rotation.


• Ensure the culinary team consistently follows safe food handling practices.

What Makes You a Great Fit

We're looking for a culinary leader who combines creativity with operational discipline and knows how to inspire a team while delivering outstanding food experiences.

Prefer red Qualifications

Degree in Culinary Arts and/or a minimum of three years of experience as an Executive Chef.

• Experience overseeing large, fast-paced, multi-outlet culinary operations strongly preferred. Advanced Sous Chef experience in a high-volume environment will also be considered.


• Exceptional and diverse culinary skills, including menu development, banquet planning, recipe development, food presentation, and culinary documentation.


• Strong leadership skills with the ability to develop, motivate, and successfully manage a diverse culinary team.


• Proven ability to manage a kitchen supporting multiple outlets and large-scale events.


• Strong understanding of food costs, labor management, purchasing, inventory controls, and budgeting.


• Creative mindset with an understanding of current culinary, hospitality, and food trends.


• Ability to contribute to PR, marketing initiatives, and budget development.


• Excellent communication, organizational, and problem‑solving skills.


• Bilingual English/Spanish preferred.

Why You'll Love This Opportunity

• Take ownership of a culinary operation and help elevate it to the next level.


• Bring your creativity and culinary vision to restaurant, banquet, and special-event menus.


• Lead and develop a talented culinary team.


• Execute exciting events for 500+ guests.


• Build relationships with local suppliers and industry partners.


• Work in a collaborative, hospitality-focused environment.


• Make a meaningful impact on both the guest experience and the success of the culinary operation.


• Enjoy opportunities for professional growth and career development.