Executive Chef, High Volume Restaurant

Beverly Hills, CA | Direct Hire | On-Site | 50 hours/week

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BENEFITS

• Base Salary: $125,000–$140,000, depending on experience
• Bonus: Discretionary year-end bonus opportunity
• Health Benefits: Company covers 75% of HMO premiums
• Paid Time Off: Two weeks paid vacation
• Additional: Monthly cell phone and parking allowance
• Schedule: Approximately 50 hours/week; Sundays and Mondays targeted off
• Growth: Advancement opportunities within a growing hospitality organization

 

SUMMARY

A prestigious, high-volume upscale restaurant in Beverly Hills is seeking an experienced Executive Chef to lead all culinary operations for a flagship location. The ideal candidate has successfully operated a $15M+ fine-dining or upscale restaurant and thrives in a hands-on, high-volume environment.

This is an execution-focused leadership role, not an opportunity to reinvent an established concept . The Executive Chef will drive consistency, team development, cost control, and operational excellence while remaining highly visible in the kitchen and during service.

 

RESPONSIBILITIES

• Lead all culinary operations for a high-volume upscale Beverly Hills restaurant.
• Maintain exceptional standards for food quality, consistency, presentation, and execution.
• Provide hands-on leadership throughout preparation and daily service.
• Lead, coach, train, and develop the culinary management team and kitchen staff.
• Drive accountability, discipline, morale, professionalism, and teamwork.
• Manage food cost, labor, inventory, purchasing, waste, and kitchen profitability.
• Maintain vendor relationships and ensure consistent access to quality ingredients.
• Optimize kitchen workflow, preparation, organization, and service efficiency.
• Partner with FOH, beverage, events, and management teams to deliver an exceptional guest experience.
• Communicate effectively with the General Manager and ownership on operational priorities.
• Execute the established culinary identity while contributing seasonal specials when appropriate.
• Ensure compliance with all health, sanitation, food-safety, and workplace standards.

 

QUALIFICATIONS

• 7+ years of culinary leadership experience, including 3+ years as an Executive Chef.
• $15M+ annual-volume fine-dining or upscale restaurant experience is required.
• Proven success managing high-volume service and sophisticated clientele.
• Strong culinary, ingredient sourcing, presentation, and menu-execution knowledge.
• Demonstrated ability to build and develop high-performing culinary teams.
• Strong financial skills across food cost, labor, inventory, and waste management.
• Hands-on leadership style with significant time spent in the kitchen and on the line.
• Excellent communication skills with General Management and ownership.
• Proven ability to perform under pressure in a fast-paced environment.
• Progressive career history with strong tenure and increasing responsibility.
• ServSafe certification or equivalent required; culinary degree preferred.

 

WHY THIS OPPORTUNITY

• Prestige + Volume: Lead a ~$30M operation in one of the country's premier upscale dining markets.
• Established Success: Step into a highly successful concept focused on execution.
• True Culinary Leadership: Lead an experienced culinary team with 4 Sous Chefs.
• Beverly Hills Location: Serve sophisticated, diverse clientele in premier SoCal market.
• Hands-On Leadership: Stay deeply involved in the kitchen, service, coaching, daily operations.
• Entrepreneurial Growth: Join growing hospitality organization with ongoing expansion.
• Sustainable Schedule : ~50 hours/week with Sundays and Mondays targeted as regular days off.

 

EQUAL OPPORTUNITY EMPLOYER

Employment Type: Full Time
Years Experience: 5 - 10 years
Salary: $125,000 - $140,000 Annual
Bonus/Commission: Yes