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Executive Chef - High Volume Restaurant Group

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Onsite

Executive Chef - High Volume Restaurant Group

Career Group

Executive Chef - High Volume Restaurant Group

Skills

Inventory ManagementCompliance

13 days ago

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Important information


Contract type:

Permanent

Salary:

$130,000 – $150,000 / year

Location:

West Hollywood, CA, USA

Work mode:

Onsite

Published on:

15 October 2026

What they need


Our client, an upscale, high-volume restaurant, is seeking an Executive Chef to join their team in Los Angeles, CA.

Responsibilities:

  • Lead and oversee all daily back-of-house operations, ensuring consistent food quality, taste, and presentation.
  • Develop seasonal menus and innovative dishes that align with guest preferences, culinary trends, and restaurant standards.
  • Maintain high culinary standards, including ingredient sourcing, food preparation, and presentation.
  • Lead, hire, train, and develop kitchen staff while fostering a positive, collaborative, and creative work environment.
  • Provide ongoing coaching and performance feedback to improve team performance and kitchen operations.
  • Partner with the front-of-house and restaurant management teams to ensure an exceptional guest dining experience.
  • Manage food costs, inventory, purchasing, ordering, and portion control to maximize profitability.
  • Conduct regular menu costing analysis and implement strategies to minimize waste and control expenses.
  • Manage staff scheduling and labor costs to maintain appropriate staffing levels and optimize productivity.
  • Ensure compliance with all food safety, sanitation, and health regulations.

Requirements:

  • Minimum of 4–5+ years of relevant culinary leadership experience.
  • Proven experience as an Executive Chef in a high-volume, upscale restaurant generating approximately $8M–$10M in annual revenue.
  • Extensive knowledge of upscale American cuisine, seafood, culinary techniques, and current food trends.
  • Strong leadership and management skills, with the ability to motivate, develop, and lead a high-performing culinary team.
  • Demonstrated creativity and experience developing innovative seasonal menus.
  • Strong understanding of food costing, inventory management, purchasing, portion control, and labor optimization.
  • Thorough knowledge of food safety, sanitation, and health regulations.
  • Excellent communication, organization, and interpersonal skills.
  • Ability to thrive in a fast-paced environment while managing multiple priorities.
  • Flexibility to work evenings, weekends, and holidays as required.

You can use www.workgrades.com to collect and manage your references for free and share them with us or anyone else you choose. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

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