Executive Chef: Menu Innovation & High-Volume Leadership

Altius Search Group LLC; Costa Mesa (CA); On-site; USD 80,000 - 100,000; Full time

Job summary

A culinary recruitment firm is searching for an Executive Chef in Costa Mesa. This role demands a visionary leader to develop seasonal menus, drive culinary innovation, and manage kitchen operations. The ideal candidate has a rich background in upscale dining, with strong skills in team leadership and cost management. Responsibilities include hands-on line execution, training staff, and ensuring the highest culinary standards and guest satisfaction. ServSafe certification is required for this pivotal role in maintaining quality and efficiency.

Qualifications

• 7+ years of progressive culinary leadership experience.
• Proven success in menu creation and recipe development.
• Strong high-volume line experience in upscale or modern dining environments.
• Demonstrated ability to manage food cost and labor effectively.
• Excellent leadership, communication, and organizational skills.
• Deep understanding of flavor development and contemporary plating.
• ServSafe certification required.

Responsibilities

• Lead seasonal menu creation and ongoing recipe development.
• Conceptualize and execute innovative dishes aligned with brand identity.
• Introduce specials and limited-time offerings that drive guest engagement.
• Actively work the line during peak service periods.
• Ensure consistent plating, flavor balance, and quality control.
• Manage food cost, labor cost, and inventory controls.
• Recruit, train, and develop a high-performance kitchen team.

Skills

Culinary Leadership

Menu Creation

Line Experience

Flavor Development

Team Management

Job description

A culinary recruitment firm is searching for an Executive Chef in Costa Mesa. This role demands a visionary leader to develop seasonal menus, drive culinary innovation, and manage kitchen operations. The ideal candidate has a rich background in upscale dining, with strong skills in team leadership and cost management. Responsibilities include hands-on line execution, training staff, and ensuring the highest culinary standards and guest satisfaction. ServSafe certification is required for this pivotal role in maintaining quality and efficiency.