Executive Chef: Lead Banquet & Café Culinary Team

The Bay Club Company; Los Angeles (CA); On-site; USD 145,000 - 165,000; Full time

Benefits offered by this job

Competitive Compensation

Discounts on club services

Continuing Education

Community Involvement

Paid Time off

Health Insurance

Job summary

The Bay Club Company in Los Angeles is seeking an Executive Chef to lead culinary operations across café, banquet and conference facilities. You will create quality products, manage kitchen staff, control costs and uphold brand standards.

This role requires a high-volume background, strong leadership and a commitment to safety, HAACP practices, and guest service. You will collaborate with F&B teams and ensure menus stay aligned with TBCC quality and service expectations.

Qualifications

• Cooking skills including butchering, sauces, soups and meat/vegetable preparation.
• Knowledge of policies, regulations and governing rules for the food industry.
• Experience in managing staff and financial resources in a kitchen setting.

Responsibilities

• Organize and maintain kitchen equipment and supplies.
• Research and recommend new equipment beneficial to facilities.
• Inventory and order food products and assist sourcing.
• Create and produce quality products while maintaining profitability for Café and banquet.
• Create prep lists and product order guides.
• Develop and present menus with accurate recipes for BOH/FOH teams.
• Ensure HAACP practices and safe food handling in daily operations.
• Lead, train and evaluate kitchen staff; ensure payroll processing and scheduling.

Skills

Cooking

Policies

Management of Personnel Resources

Management of Financial Resources

Problem Anticipation/Deductive Reason

Written Comprehension

Oral Communication

Computer Proficiency

Education

Food safety certified

Culinary certification

Management training certification

Job description

The Bay Club Company in Los Angeles is seeking an Executive Chef to lead culinary operations across café, banquet and conference facilities. You will create quality products, manage kitchen staff, control costs and uphold brand standards.

This role requires a high-volume background, strong leadership and a commitment to safety, HAACP practices, and guest service. You will collaborate with F&B teams and ensure menus stay aligned with TBCC quality and service expectations.