Executive Chef – High-Volume Restaurant

Popular, hospitality driven restaurant in Pasadena, featuring the freshest California ingredients and an authentic Southern cooking philosophy, is seeking an Executive Chef to lead its high-volume production kitchen. They will oversee day-to-day culinary operations with experience in high-volume catering and full-service concepts being key.

Executive Chef Responsibilities:

• Oversee daily kitchen and production operations, ensuring food is prepared consistently according to established recipes, standards, and specifications
• Lead and develop the kitchen team, including training, scheduling, performance management, and maintaining a collaborative work environment
• Manage purchasing, receiving, inventory, food and labor costs, and product levels while minimizing waste
• Maintain kitchen organization, cleanliness, sanitation, food safety, and equipment standards
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction

 

Executive Chef Skills/Qualifications:

• 3+ years culinary management experience (Executive Chef, Senior or Executive Sous Chef, Chef de Cuisine, Kitchen Manager)
• Experience in a full-service restaurant environment, including large-volume catering or production
• Strong understanding of high-volume food production, organization, timing, and consistent execution
• Dedication to excellent food quality and ensuring compliance with all health and safety, and safe food handling practices
• Proven ability to communicate effectively in a positive fashion to lead, train, and hold a kitchen team accountable to established standards
• Experience in P&L review, budgetary controls, strict inventory, and labor controls
• A flexible schedule to include mornings, nights, weekends, and holidays

 

Compensation Package Includes:

• Salary in the $95k-$105k range
• Bonus Potential
• 100% Medical
• 401k
• PTO Plan