Executive Chef | Beachfront Fine-Dining Leader

Chart House; Redondo Beach (CA); Presencial; USD 95 000 - 110 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Training program

Career development

Dining discounts

Health benefit plans

Dental, vision, short term disability,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Resumo da oferta

Chart House Redondo Beach is seeking an Executive Chef to lead our seafood-driven kitchen in a iconic waterfront setting. Bring a hands-on leadership style, seasonal menu development, and a track record of running high-volume fine dining operations.

You’ll mentor back-of-house teams, manage food and labor costs, maintain sanitation, and partner with the culinary team to deliver outstanding guest experiences.

Qualificações

• At least 5 years of culinary management experience, with at least 2 years as an Executive Chef in upscale/fine dining.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost.
• Excellent communication, leadership and conflict resolution skills.
• Stable and progressive work history with a strong work ethic.

Responsabilidades

• Ensures guest satisfaction with a hands-on, lead-by-example management style.
• Manage all back-of-house staff in an upscale/fine dining kitchen, including training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation and organization adhering to OSHA regulations.

Conhecimentos

Culinary management

Leadership

Communication

Cost controls

Staff development

Descrição da oferta de emprego

Chart House Redondo Beach is seeking an Executive Chef to lead our seafood-driven kitchen in a iconic waterfront setting. Bring a hands-on leadership style, seasonal menu development, and a track record of running high-volume fine dining operations.

You’ll mentor back-of-house teams, manage food and labor costs, maintain sanitation, and partner with the culinary team to deliver outstanding guest experiences.