Executive Chef

Benefits Competitive salary Employee discounts Flexible schedule Health insurance Opportunity for advancement Training & development Department: Back of House. Reports To: General Manager -> Culinary Director Location: Tiburon, California. Pay: $120,000 - $135,000 per year Position Overview The Executive Chef is the culinary leader responsible for setting the vision, standards, and execution of the kitchen, ensuring a consistent, high-quality dining experience that aligns with the overall concept and brand. This role requires a balance of creativity, leadership, and operational discipline, with full ownership of food quality, kitchen culture, and financial performance. The Executive Chef leads by example, working closely with the front‑of‑house leadership team to ensure alignment between the kitchen and dining room. From menu development to team development and cost control, this position is accountable for building a kitchen that is efficient, inspired, and consistently delivering at a high level. Culinary Leadership & Vision Lead the culinary direction of the restaurant, ensuring all food reflects the concept, quality standards, and guest expectations Develop and evolve menus, including seasonal updates, specials, and new concepts Maintain consistency, creativity, and attention to detail across all dishes Kitchen Leadership & Team Development Hire, train, and develop all back‑of‑house team members, creating a strong and accountable kitchen culture Set clear expectations and hold the team accountable to performance, cleanliness, and execution standards Lead by example through professionalism, work ethic, and culinary expertise Partner with leadership to build a cohesive and high‑performing team environment Quality Control & Execution Oversee all food preparation and execution, ensuring consistency in taste, presentation, and timing Maintain strict quality control standards for all ingredients and finished dishes Ensure proper communication and coordination between kitchen and front‑of‑house teams Financial & Operational Management Manage food cost, labor, and overall kitchen budget to meet financial targets Oversee purchasing, inventory, and vendor relationships Minimize waste and optimize product usage while maintaining quality standards Analyze performance metrics and adjust operations as needed to improve efficiency and profitability Operational Excellence Ensure the kitchen operates in a clean, organized, and efficient manner at all timesOversee prep, line execution, and overall kitchen readiness for service Maintain proper systems, procedures, and standards across all kitchen operations Compliance & Safety Ensure compliance with all health, safety, and sanitation regulations Maintain proper food handling, storage, and labeling standards Enforce all safety protocols to create a secure working environment Collaboration & Communication Work closely with the General Manager and leadership team to align on goals and execution Support menu training and education for front‑of‑house staff Maintain clear and consistent communication across all departments #J-18808-Ljbffr