Executive Chef (Multi-Concept)

altiussearchgroup; Bellflower (CA); On-site; USD 110,000 - 170,000; Full time

Job summary

Our client, a growing restaurant group, seeks a culinary leader with an ownership mindset who aims to become a Partner and grow with the company. The role offers a path to ownership and expanded responsibilities as the business scales to multiple concepts, including a forthcoming venture and additional opportunities.

Willingness to relocate to Somerset, Kentucky and lead with a hands-on, restaurant-ops mindset will be essential as they partner with ownership to drive growth, profitability, and

Qualifications

• 5+ years of progressive culinary leadership experience in high-volume environments.
• Experience as Executive Chef, Chef de Cuisine, or senior culinary leader.
• Strong background in scratch cooking, premium proteins, seafood, sauces and contemporary American cuisine.

Responsibilities

• Lead and grow a multi-unit culinary operation with consistent quality and execution.
• Recruit, train, and retain culinary teams including sous chefs and kitchen leaders.
• Establish systems, recipes, specifications, training programs, and standards across concepts.

Skills

Leadership

Menu development

Financial acumen

Team recruitment

High-volume ops

Job description

Our client, a growing restaurant group is looking for more than an Executive Chef—they’re looking for a culinary leader who wants to operate with anownership mentality and grow as a Partner within the company.

The compensation structure is designed to reward both operational performance and long-term contribution to the business. The successful candidate will have the opportunity to earn increased performance-based compensation as responsibilities expand.

As the organization grows, this role is expected to have the opportunity to expand beyond a single location to include culinary leadership of an upcoming concept and potentially others.

The long-term opportunity is designed for a chef who wants tobuild a business, develop teams, grow multiple concepts, and participate financially in the results they help create.

• 5+ years of progressive culinary leadership experience,ideally including 2+ years as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-volume operation.

• Experience in anupscale, chef-driven, steakhouse, polished casual, resort, private club, or fine-dining environment.

• Strong background inscratch cooking, menu development, premium proteins, seafood, sauces, and contemporary American cuisine.

• Proven ability to lead ahigh-volume restaurant culinary operationwhile maintaining consistent food quality, presentation, and execution.

• Demonstrated successrecruiting, training, developing, and retaining culinary teams, including sous chefs and other kitchen leaders.

• Strong financial and business acumen, including experience managingfood cost, labor, purchasing, inventory, waste, productivity, and kitchen P&L performance.

• Ability to establish systems, recipes, specifications, training programs, and operating standards that can be replicated across multiple locations or concepts.

• Experience withrestaurant openings, concept development, or multi-unit operationsstrongly preferred.

• Ability to successfully overseedifferent culinary concepts, ranging from elevated/fine dining to a high-volume waterfront sports bar.

• Strong understanding of food safety, sanitation, health department requirements, and kitchen compliance.

• Hands-on leadership style with the ability to balance timeon the line, developing people, managing the business, and interacting with ownership/leadership.

• Willingness torelocate to the Somerset, Kentucky areaand become an active, long-term leader within the operation.