Executive Chef - Upscale Dining & Private Events Lead

Luminarias Restaurant; Monterey Park (CA); On-site; USD 110,000 - 130,000; Full time

Benefits offered by this job

Health plans

401k with employer match

Paid vacation

Paid holidays

Education assistance

Employee Assistance Program

Bonus program

Job summary

Luminarias Restaurant in Monterey Park, CA seeks an exceptional Executive Chef to inspire the kitchen, craft unforgettable dining experiences, and elevate the restaurant's upscale offerings.

You will lead culinary operations, develop seasonal menus, mentor a talented team, and manage food costs and budgets to meet financial targets.

This full-time role offers competitive compensation ($110,000–$130,000 per year) plus a robust benefits package and opportunities for professional growth.

Qualifications

• Minimum 2 years as Executive Chef in an upscale/high-volume operation.
• 5+ years in a BOH leadership role in high-volume restaurant/events.
• Strong culinary skills with a focus on innovative, flavorful dishes.
• Extensive experience managing private events, banquets, and catering.
• Knowledge of food safety standards and best practices.
• Culinary degree preferred.

Responsibilities

• Lead all culinary operations in the restaurant and private events, ensuring high food quality and presentation.
• Develop and execute seasonal menus showcasing creativity and culinary excellence.
• Lead, mentor, and inspire a team of chefs and kitchen staff to consistently deliver top-quality food and service.
• Manage food costs, inventory control, and budgeting to meet financial targets.
• Collaborate with events team to craft menus for private events and banquets.

Skills

Executive kitchen leadership

Menu development

Food costing & budgeting

Team mentorship

Food safety & sanitation

Education

Culinary degree (preferred)

Job description

Luminarias Restaurant in Monterey Park, CA seeks an exceptional Executive Chef to inspire the kitchen, craft unforgettable dining experiences, and elevate the restaurant's upscale offerings.

You will lead culinary operations, develop seasonal menus, mentor a talented team, and manage food costs and budgets to meet financial targets.

This full-time role offers competitive compensation ($110,000–$130,000 per year) plus a robust benefits package and opportunities for professional growth.