Executive Chef/Chef

King's Seafood Company Career Center; Costa Mesa (CA); On-site; USD 105,000 - 125,000; Full time

Benefits offered by this job

Paid Vacation and Sick Days

Dining Discount for you and up to 5 guests

401k with a Match

Education Reimbursement

Comprehensive insurance plans

Job summary

King's Seafood Company Career Center seeks an experienced Executive Chef in Costa Mesa, California. This role demands leadership in kitchen operations, ensuring food quality, and developing staff. Ideal candidates will manage a team providing exceptional seafood dishes, uphold high standards, and possess strong financial acumen.

Benefits include a competitive salary of $105,000 - $125,000 based on experience, paid vacation, dining discounts, and various insurance coverages.

Qualifications

• 4 years of kitchen management experience in a high-volume restaurant.
• Ability to analyze financial reports.
• Must be at least 21 years old.

Responsibilities

• Lead a team of culinary professionals.
• Manage kitchen operations and staff training.
• Ensure food quality and compliance with recipes.

Skills

Kitchen management

Culinary techniques

Financial report analysis

Communication skills

Education

High school diploma

Culinary training

Job description

We are seeking an experienced and dynamic Chef who is passionate about seafood and dedicated to culinary excellence.

Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Here’s What We’ll Bring To The Table for Executive Chef/Chef

• Competitive Salary: $105,000 - $125,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Essential Responsibilities

• Lead a team of culinary professionals focused on quality of product, consistency, and development.
• Lead all roll out programs to the menu, seasonal items, and recipe changes.
• Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews.
• Ensure that all food products meet company recipe specifications for preparation and quality.
• Oversee the pass and approve dishes before they go to guest tables.
• Complete opening and closing duties as assigned to set up the day for success.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Troubleshoot any deficiencies of food items and/or any maintenance needs or safety hazards.
• Write/approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
• Monthly End of Period inventory (all kitchen)
• Interface and communicate with GM on financial responsibilities, results and recipe adherence.
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew
• Interacts with Guests - table visits, concerns, special requests
• Leads and is responsible for MIT training (classroom)
• Leads all kitchen crew meeting

Essential Skills/Experience

• Minimum of 21 years of age.
• 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $18M)
• High school graduate.
• Culinary training.
• Ability to analyze financial reports.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches