Executive Chef: Coastal Seafood & Kitchen Leader

Bear Flag Fish Company; Newport Beach (CA); On-site; USD 140,000 - 180,000; Full time

Benefits offered by this job

401(k)

Performance bonus

Company parties

Competitive salary

Paid time off

Job summary

Bear Flag Fish Company in Newport Beach is seeking an Executive Chef to lead our high-volume seafood-focused kitchen. You will oversee culinary operations, uphold top quality, sanitation, and profitability while mentoring a diverse team.

The ideal candidate has proven leadership in fast-paced, open-kitchen settings, deep seafood knowledge, and the ability to manage food costs, inventory, and menu development in a dynamic coastal dining environment.

Qualifications

• Minimum of 3 years in a high-volume kitchen management role, with at least 4 years preferred.
• Experience as Head Chef or Senior Sous Chef.
• Strong leadership and organizational skills.
• Proficiency in seafood preparation, sourcing, and cost analysis.
• Ability to work under pressure in a fast-paced environment.
• Food safety certification (e.g., SERVSafe or equivalent).

Responsibilities

• Supervise all kitchen staff, including hiring, training, scheduling, and performance management.
• Ensure consistent food quality and presentation standards 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 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.

Skills

Leadership

Kitchen management

Food quality control

Team training

Cost analysis

Job description

Bear Flag Fish Company in Newport Beach is seeking an Executive Chef to lead our high-volume seafood-focused kitchen. You will oversee culinary operations, uphold top quality, sanitation, and profitability while mentoring a diverse team.

The ideal candidate has proven leadership in fast-paced, open-kitchen settings, deep seafood knowledge, and the ability to manage food costs, inventory, and menu development in a dynamic coastal dining environment.