Executive Chef

Job Title: Executive Chef - Elevated Contemporary Chinese Cuisine

Location: Los Angeles, CA

Position Type: Full-Time

Target Opening: Early 2027

Opening in early 2027, a new dining concept aims to redefine elevated Chinese cuisine in Los Angeles. Anchored in the rich traditions of Cantonese cooking and thoughtfully complemented by bold Szechuan and refined Beijing influences, the kitchen will blend authentic heritage with contemporary techniques.


Position Summary

We are seeking a visionary and highly skilled Executive Chef with a deep-seated passion for Chinese and Cantonese culinary arts.

The ideal candidate brings a blend of traditional expertise, modern refinement, and exceptional leadership. You will be responsible for executing an innovative menu, leading kitchen operations, maintaining uncompromising standards, and fostering a collaborative, respectful, and humble kitchen culture. Beyond the plate, you will be a business leader capable of driving profitability and managing a complete kitchen P&L.

Key Responsibilities
Culinary Leadership & Innovation

• Menu: Execute a dynamic, contemporary Chinese menu centered around authentic Cantonese techniques with Szechuan and Beijing influences.
• Ingredient Sourcing: Establish relationships with premier local and international suppliers to source the highest quality seasonal ingredients, seafood, and specialty Chinese products.
• Standards & Execution: Maintain Michelin-level standards in food quality, presentation, speed of execution, and visual art on every plate.
• Culinary Trends: Stay ahead of global culinary trends, modern techniques, and evolving diner preferences while respecting traditional foundations.

Team Leadership & Culture

• People Management: Recruit, train, mentor, and retain a high-performing, professional culinary team.
• Kitchen Culture: Cultivate a positive, respectful, and humble kitchen environment rooted in mutual support, open communication, and high accountability.
• Operational Excellence: Oversee daily kitchen operations, prep schedules, stations, and service workflow to ensure seamless execution.

Financial & Operational Management

• P&L Responsibility: Drive financial performance by managing labor costs, food costs, waste, and operating expenses to hit target profit margins.
• Inventory & Purchasing: Implement strict inventory controls, yield management, and portion control standards.
• Compliance & Safety: Maintain rigorous cleanliness, sanitation, food safety, and regulatory standards across all kitchen spaces.

Qualifications & Requirements

• Culinary Expertise: Extensive experience in fine dining or elevated contemporary Chinese concepts, with mastery of traditional Cantonese culinary techniques and working knowledge of regional Szechuan and Beijing flavors.
• Leadership Record: 5+ years of experience as an Executive Chef or Chef de Cuisine in high-volume, high-end dining establishments.
• Business Acumen: Demonstrated mastery of P&L management, food costing, inventory, and labor optimization.
• Leadership Style: A proven track record of leading with humility, respect, and clear standards-inspiring culinary teams through mentorship rather than intimidation.
• Passion & Drive: A strong creative perspective combined with dedication to hospitality, craft, and operational precision.

Compensation & Benefits

• Salary: Highly competitive base salary, commensurate with experience.
• Incentives: Performance-based bonus structure aligned with operational and financial milestones.
• Relocation: Relocation assistance available for qualified out-of-state candidates.
• Benefits Package: Comprehensive medical, dental, and vision coverage, paid time off (PTO), and additional leadership perks.