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Executive Chef/Chef

2 months ago

Costa Mesa, California, United States Water Grill South Coast Plaza Full time
Job Overview

We are seeking a seasoned and accomplished Chef to lead our culinary team at Water Grill South Coast Plaza. As a key member of our leadership team, you will be responsible for driving culinary excellence, ensuring high-quality products, and maintaining a positive and productive kitchen environment.

Key Responsibilities
  • Lead a team of culinary professionals in achieving exceptional quality, consistency, and development.
  • Develop and implement menu rollouts, seasonal items, and recipe changes to drive business growth and customer satisfaction.
  • Train and develop Sous Chefs and kitchen crew members through daily feedback and annual performance reviews.
  • Ensure that all food products meet company specifications for preparation and quality.
  • Oversee the pass and approve dishes before they are served to guests.
  • Complete opening and closing duties to set up the day for success.
  • Maintain cleanliness, sanitation, and organization of assigned stations and service areas.
  • Troubleshoot any deficiencies in food items or maintenance needs or safety hazards.
  • Forecast business trends and outside elements to create schedules for kitchen crew.
  • Conduct monthly end-of-period inventory for all kitchen areas.
  • Interface and communicate with the General Manager on financial responsibilities, results, and recipe adherence.
  • Develop and execute corrective action plans for kitchen operations.
  • Interview and select new kitchen crew members.
  • Interact with guests, addressing concerns, special requests, and providing exceptional customer service.
  • Lead and conduct MIT training (classroom) and kitchen crew meetings.
Requirements
  • 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 verbally and in writing with guests, management, and co-workers.
  • Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items.
  • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish, and method of presentation.
  • Ability to lift up to 40 lbs., 10-20 lbs. is typical.
  • Ability to carry up to 120 feet.
  • Ability to reach up to 6 feet, 4 feet is typical.
  • Ability to work off counter heights of 36 - 42 inches.
  • Ability to move through 24-inch aisles and spaces as small as 12 inches.
What We Offer
  • Competitive salary: $105,000 - $125,000 based on experience + realized bonus.
  • Paid vacation and sick days.
  • Dining discount for you and up to 5 guests.
  • 401k with a match.
  • Education reimbursement.
  • Medical insurance, dental insurance, vision insurance, life insurance, and pet healthcare savings account.

We are a stable company with a proven track record of developing successful operators over the past 30 plus years. We offer a comprehensive training program that covers financial acumen, quality assurance, daily operations, and leadership. Our career path is driven by your own goals, and we are prepared to give you the tools needed to take you to any level of leadership you desire.