EHS is assisting a nationally respected fine-dining restaurant group in its search for an Executive Chef to lead culinary operations at a high-volume flagship property in Irvine. This role offers the opportunity to join a leading hospitality brand with strong nationwide recognition and a long-standing reputation for excellence.
Responsibilities
- Oversee all kitchen operations, including production execution, sanitation, and training
- Maintain food quality standards, recipe adherence, and plate consistency
- Manage all kitchen financials, including COGS, labor, and controllable costs
- Lead develop and mentor sous chefs and hourly culinary teams
- Partner with front-of-house leadership to ensure a seamless guest experience
- Execute seasonal menu items, production, systems, and culinary programming
- Ensure compliance with health, safety, and regulatory standards
Requirements
Minimum five years of experience as an Executive Chef in fine dining, AND high-volume environments (15MM+)Strong background in seafood or steakhouse cuisineProven expertise in P&L oversight, forecasting, and cost controlExperience managing large culinary teams within structured systemsProficiency in ordering vendor management and inventory processesProfessional presentation strong communication skills, and consistent career progressionCulinary degree preferred but not requiredWhat’s in It for You
Base salary up to 135K plus bonusesComprehensive medical, dental, vision, and life insurance401k with company matchPaid vacation and sick timeContinuing education reimbursement and professional developmentRelocation assistance for qualified candidatesLong-term growth potential with a stable, expanding industry leaderTo apply, please submit your resume for confidential consideration.