Multi-Unit Executive Chef DTLA

Job Description

Description

Exciting collaboration venue in Downtown Los Angeles is seeking an experienced, talented and gracious Executive Chef. The Executive Chef functions as the strategic business leader of the culinary operations across a multi-venue, high-volume hospitality environment that includes nightlife and celebrity chef concepts. This role is responsible for overseeing all culinary activities, including daily execution, team development, menu innovation, cost management, and guest experience. The position requires exceptional leadership, operational finesse, and strong financial acumen to ensure the seamless operation of diverse culinary outlets and programming.

The Executive Chef plays a critical role in upholding brand standards, driving profitability, and fostering a culture of excellence in culinary execution and team performance.

Reports To: Director of Operations, Ownership

Supervises: All Culinary and Stewarding Employees

Key Responsibilities

Team Development

Interview, hire, and oversee onboarding of all culinary personnel

Create and maintain training materials related to menu items, kitchen procedures, and sanitation regulations

Deliver performance reviews for all back-of-house employees

Coach and develop culinary and stewarding teams, setting clear expectations and goals

Lead daily pre-shift, departmental, and training meetings

Financial Oversight

Develop and manage culinary budget including revenue, COGS, and labor in collaboration with leadership

Monitor actual and projected sales to ensure revenue targets are met or exceeded

Optimize labor costs and identify operational efficiencies across outlets

Track and respond to commodity pricing changes; adjust menu pricing and offerings accordingly

Ensure accurate inventory practices and purchasing oversight

Drive profit margins while maintaining guest satisfaction

Partner with procurement to evaluate and renegotiate vendor pricing on key items

Menu Development

Conduct seasonal menu updates based on sales data, guest feedback, and cost performance

Create and manage standardized recipes and plating specifications for consistency and quality

Oversee development and maintenance of banquet, event, and specialty menus

Coordinate with marketing for digital and physical menu accuracy

Participate in tastings, photoshoots, and activations to support new offerings

Stay informed on culinary trends to ensure innovative and relevant offerings

Marketing Support

Collaborate with PR and marketing teams to promote culinary programs and seasonal offerings

Contribute to event programming and ticketed culinary experiences

Represent the culinary brand in photoshoots and promotional materials

Compliance

Maintain required certifications and ensure team compliance with food safety regulations

Uphold all local, state, and federal health and safety codes

Oversee maintenance of kitchen equipment and facilities to ensure operational readiness

Minimum Education & Qualifications

Minimum 8 years of culinary leadership experience in high-volume kitchens

Multi-unit management experience required

Culinary degree or equivalent experience preferred

Strong leadership, team building, and mentoring abilities

Proficiency with budgeting, labor models, and P&L management

Excellent organizational skills, detail orientation, and ability to work autonomously

Technological proficiency including POS systems, Microsoft Office, and inventory platforms

Compensation & Benefits

Competitive base salary - $150k-$175k DOE

Annual Bonus

Medical, Dental, Vision

401k

PTO, Phone Stipend, Parking

Relocation assistance (case by case basis)

Equal Employment Opportunity #AA

Full-time