Executive Chef: Seafood Kitchen Leader & Innovator

Santa Monica Seafood; Santa Monica (CA); On-site; USD 105,000 - 125,000; Full time

Benefits offered by this job

Competitive salary

Paid vacation and sick days

Dining discount for you and up to 5

401k with a match

Education reimbursement

Medical, Dental, Vision, Life, and Pet

Job summary

Water Grill in Southern California seeks an Executive Chef to lead kitchen operations, oversee quality, and drive financial results. You will partner with the General Manager and act as a restaurant ambassador, developing line cooks and maintaining high standards of product integrity.

This role requires extensive kitchen management, culinary training, and the ability to analyze financial reports, hire and train staff, and ensure guest satisfaction with flawless execution.

Qualifications

• Must be 21+ years old.
• 4 years kitchen management in a high-volume restaurant (over $8M in annual sales).
• Culinary training required.
• Ability to analyze financial reports.
• Ability to communicate in English with guests and team.
• Extensive knowledge of cooking techniques and menu items.

Responsibilities

• Complete opening and closing duties for daily service.
• Create prep lists for kitchen staff.
• Support preparation of all menu items for service.
• Maintain cleanliness and organization of stations and service areas.
• Troubleshoot deficiencies and safety hazards.
• Develop kitchen staff through training and cross-training.
• Lead menu rollouts and recipe changes.
• Forecast staffing and schedules; manage inventory.

Skills

Kitchen leadership

Financial acumen

English communication

Menu development

Staff development

Quality control

Education

Culinary training

High school diploma

Job description

Water Grill in Southern California seeks an Executive Chef to lead kitchen operations, oversee quality, and drive financial results. You will partner with the General Manager and act as a restaurant ambassador, developing line cooks and maintaining high standards of product integrity.

This role requires extensive kitchen management, culinary training, and the ability to analyze financial reports, hire and train staff, and ensure guest satisfaction with flawless execution.