Executive Chef - Alliance Hospitality Group - CA

Alliance Hospitality Group

Los Angeles (CA)

On-site

USD 105,000 - 120,000

Full time

14 days+

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Benefits offered by this job

401K Retirement Savings

Medical/Dental/Vision Insurance

Employee Dining Benefits

Free meal per shift

Growth & Development Opportunities

Job summary

Alliance Hospitality Group is seeking an Executive Chef to lead all kitchen operations in our upscale dining environment. The candidate will drive culinary execution, team leadership, and financial performance while maintaining high standards.

The role requires 5+ years as an Executive Chef and at least 12+ years cooking, with ServeSafe certification and the ability to communicate in English and Spanish. A hands-on leader prepared for irregular hours and a dynamic pace.

Qualifications

At least 5+ years of Executive Chef experience in high-volume fine dining.
12+ years cooking experience required.
ServeSafe Certified is required.
Must be able to stand for long periods and work irregular hours.
Strong organizational and time management skills; attention to detail.
Excellent knife skills; creativity in menu development.
Ability to work flexible hours including evenings, weekends, holidays.

Responsibilities

Oversee kitchen operations and ensure quality and consistency of food.
Lead and develop kitchen staff; manage schedules and performance.
Maintain safety, sanitation, and compliance with health standards.
Monitor budgets, costs, and waste; drive P&L performance.
Collaborate with vendors and manage relationships with owners.

Skills

Executive Chef experience

Cooking experience

ServeSafe Certified

Stand on feet

Time management

Knife skills

Creativity

Flexibility schedule

Education

Culinary school degree

Job description

Our Mission

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

What We Expect:

Description & Necessary Qualifications

The Executive Chef is responsible for leading all aspects of kitchen operations, including culinary execution, team leadership, food quality, and financial performance. Candidates should have at least five years of progressive culinary leadership experience, preferably in an upscale or fine dining environment. Experience with restaurant openings and banquet operations is preferred. Graduation from an accredited culinary school and the ability to communicate in both English and Spanish are preferred but not required. This is a hands-on leadership role that typically requires approximately 55 hours per week and a flexible schedule, including evenings, weekends, holidays, and additional hours as business needs require. The successful candidate must be able to perform the essential functions of the position, with or without reasonable accommodation. ServSafe® Manager Certification is required.

Duties & Responsibilities

Kitchen Operations Oversight.
Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
Maintain the highest level of safety, security, sanitation, and cleanliness of facility
"Inspire, Inspect, and Inform" restaurant personnel on a daily basis
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
Understand how to use basic computer applications and POS systems.
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.

General Executive Management

Develop culinary manager team to develop people and manage systems.
Give Chef's meaningful and challenging work assignments.
Conduct quarterly management evaluations to track improvement of fundamental skills.
Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations.
Hire great talent and terminate any member of the staff on an as needed basis.
Develop plans for continuous improvement in the restaurant's service levels.
Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel.
Must firmly confront poor performance while also recognizing and rewarding good performance.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
Must be compliant with all California State labor/hiring laws, Department of Health standards, and OSHA standards.

Financial and P&L Adherence

Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
Accurately process and submit.
Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.
Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.
Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets.
Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.
Seek better efficiency and productivity.
Hold all Department Managers accountable for costs and budgets.

Standards & Safety Compliance

Must have thorough understanding of Arizona labor and hiring laws.
Must follow in-house safety program and conduct monthly in-house health inspections.
Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.
Commit to source locally when possible and cultivate diversity in the kitchen.

Ideal Candidate Will Have:

Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment.
Minimum of 12+ years cooking experience
ServeSafe Certified
Ability to work on your feet for extended hours.
Strong organizational and time management skills with a particular attention to detail.
Strong knife skills.
Creativity and idea generator and executer.
Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.
Strong food and beverage knowledge.
Strong organizational and time management skills with a particular attention to detail.

We Offer: