Executive Chef

1w1 week ago

Bear Flag Fish Company

Newport Beach, US · Full-time · $70,000 – $85,000

About this role

The Executive Chef oversees the entire kitchen operation, including menu development, new creative ideas, food preparation, staff leadership, and cost management. This role ensures all culinary offerings meet the highest standards of taste, presentation, quality, and safety. Leads the kitchen team with creativity, discipline, and a passion for excellence.

Supervise all kitchen staff, including hiring, training, scheduling, and performance management. Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients. Control food costs and minimize waste through proper forecasting and portioning.

Maintain strict compliance with health, safety, and sanitation regulations. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Lead by example in maintaining a clean, organized, and respectful work environment.

Bear Flag Fish Company, founded in 2007 with a passion for sustainable seafood, seeks positive energy and hard work. Team members care about great food, service, and supporting each other. Many grow with the company over the years.

Requirements

Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment
Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred
Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood
Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team
Proficiency in kitchen management, inventory control, and cost analysis
Ability to perform under pressure and maintain composure in a fast-paced environment
Proficient in using computer systems and software necessary for kitchen management
Must possess a current food safety certification (e.g., SERVsafe or equivalent)

Responsibilities

Supervise all kitchen staff, including hiring, training, scheduling, and performance management
Ensure consistent food quality and presentation standards are upheld company-wide
Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients
Maintain strict compliance with health, safety, and sanitation regulations
Control food costs and minimize waste through proper forecasting and portioning
Collaborate with front-of-house staff to ensure seamless service and guest satisfaction
Lead by example in maintaining a clean, organized, and respectful work environment