Executive Chef Leader
3 weeks ago
Water Grill South Coast Plaza is a renowned seafood restaurant in Southern California, recognized by the internationally acclaimed Zagat Guide as offering the best seafood in the region.
We have been delighting the palates of seafood lovers for over 25 years with our dazzling fish preparations of superior quality and freshness.
Salary InformationThe estimated annual salary for this position is $105,000 - $125,000, based on experience and performance, plus a realized bonus.
Job DescriptionCulinary Excellence
We are seeking an experienced and dynamic Executive Chef who is passionate about seafood and dedicated to culinary excellence. As the leader of our kitchen team, you will be responsible for maintaining our high-quality product, integrity of our kitchen systems, and financial well-being of the back of the house.
You will partner with the General Manager and serve as an integral member of our leadership team, overseeing all aspects of kitchen operations, including ordering, troubleshooting variances, developing line cooks, prep cooks, and dishwashers.
Essential Responsibilities
- Lead a team of culinary professionals focused on quality of product, consistency, and development.
- Implement menu roll-out programs, seasonal items, and recipe changes.
- Develop Sous Chefs and kitchen crew through daily feedback and annual performance reviews.
- Ensure all food products meet company specifications for preparation and quality.
- Approve dishes before they go to guest tables.
- Complete opening and closing duties to set up the day for success.
- Maintain cleanliness, sanitation, and organization of assigned station and service areas.
- Trouble shoot deficiencies of food items and/or maintenance needs or safety hazards.
- Create and execute corrective action plans for kitchen.
- Select new kitchen crew and interact with guests.
Benefits
We offer a comprehensive benefits package, including competitive salary, paid vacation and sick days, dining discount, 401k with a match, education reimbursement, medical insurance, dental insurance, vision insurance, life insurance, and pet healthcare savings account.
Requirements
To succeed in this role, you will need:
- A minimum of 21 years of age.
- 4 years of kitchen management experience in a high-volume, full-service restaurant (annual sales over $18M).
- High school graduate.
- Culinary training.
- Ability to analyze financial reports.
- Ability to communicate verbal and written English with guests, management, and co-workers.
- Ability to maintain complete knowledge of cooking techniques and menu items.
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