Now Hiring

4 weeks ago

San Jose CA, United States Vine Hospitality Full time

About LB Steak A casual elegant American steakhouse featuring a large meat locker display in the entry, custom built wine cabinets to showcase the all world selections, and accordion doors that allow the entire front of the restaurant to open onto the main thorough fair for great people watching. We specialize in hand-cut, perfectly prepared Prime Angus Steaks and offer imported, rare, and exclusive A5 Japanese Wagyu selections, all aged and hand-cut in our butcher shop.

We’re seeking an Executive Chef to lead this restaurant to new heights. If you’re a culinary leader who thrives on innovation, operational discipline, and team building - this is your opportunity to shape a concept with real growth potential.
Elevate the menu execution to new heights with a refined, modern culinary experience that defines LB Steak’s next chapter.
Lead kitchen operations with a balance of hands-on leadership and system-minded thinking.
Partner cross-functionally with FOH, operations, and ownership to build a high-performing culture and consistent guest experience.
Lead the Kitchen Team
Lead daily preps, service, and kitchen meetings.

Redefine Culinary Identity
Team on a full menu evolution, drawing from fresh California ingredients, and modern techniques. Collaborate with leadership to ensure alignment with brand goals.

Create and maintain BOH systems: prep sheets, recipe cards, portion controls, inventory management, cleaning schedules, and daily logs.

Manage Food & Labor Performance
Own food cost, labor efficiency, and vendor relationships. Analyze reports, address variances, and ensure margins align with financial targets.

Ensure food safety, cleanliness, kitchen organization, and health code compliance. Partner with the GM, and restaurant leadership to align culinary direction with business goals - driving innovation, consistency, and growth.
5-8+ years of progressive kitchen leadership, with recent experience as an Executive Chef or Chef de Cuisine.
~ Background in high-volume, chef-driven restaurants—ideally with fine dining and steak houses
~ Track record of building strong teams and coaching for performance.
~ Hands-on, organized, and detail-oriented, with a commitment to quality and consistency.
~ Culinary degree or equivalent training is a plus.

Full-time, exempt position with flexible availability (evenings, weekends, holidays).
On-site leadership presence required - this is a kitchen-first role.
This full-time, exempt role offers a competitive salary range of $105,000–$120,000, along with performance-based incentives and a comprehensive benefits package. This is a key leadership opportunity to shape the culinary direction of a flagship concept within the Vine Hospitality group.

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