Executive Chef

Maleza is a Mexico City–inspired kitchen and mezcal bar where bold flavors, vibrant hospitality, and thoughtful execution come together. Our menu reflects the energy and evolution of Mexico City cuisine — blending traditional roots with contemporary techniques and presentation. We are seeking an Executive Chef who brings creativity, operational discipline, and strong leadership to the kitchen. This role is responsible for leading daily culinary operations while partnering closely with the General Manager and Corporate Culinary Director to deliver an exceptional guest experience and a high-performing restaurant operation. The Executive Chef is both a culinary leader and operational partner, responsible for maintaining food quality, managing kitchen systems, developing the culinary team, and ensuring the kitchen operates efficiently and profitably. Primary Responsibility The Executive Chef leads all kitchen operations, including food quality, menu execution, staff leadership, cost management, and kitchen systems. This role works in close partnership with the General Manager, ensuring alignment between front-of-house and back-of-house teams to deliver consistent, memorable guest experiences. Menu development and culinary direction will be executed in collaboration with the Corporate Culinary Director, while the Executive Chef leads the day-to-day execution, training, and operational performance of the kitchen. Essential Job Functions  Leadership & Team Development Lead, inspire, and mentor the kitchen team to deliver consistently exceptional food and service Recruit, hire, train, and develop kitchen staff Foster a culture of accountability, collaboration, and pride in craft Coordinate kitchen staff and provide hands-on support when needed Conduct ongoing training and coaching to ensure high standards of performance Build strong communication and collaboration between the kitchen and restaurant teams Culinary Leadership & Menu Execution Execute menus developed in partnership with the Corporate Culinary Director Maintain consistent quality, flavor, and presentation standards Create and develop new recipes and seasonal menu offerings Design plating and presentation standards for each dish Stay informed on emerging culinary trends and incorporate them where appropriate Incorporate feedback from guests and restaurant staff to continuously improve the menu Kitchen Operations & Quality Control Ensure all food meets the highest quality standards and is delivered in a timely manner Maintain organized kitchen systems and prep procedures Enforce best practices for food safety, sanitation, and cleanliness Ensure all kitchen stations are properly prepared and equipped for service Maintain consistent kitchen workflow and operational efficiency Ensure compliance with health department regulations and company standards Financial & Operational Management Manage food cost percentages and labor costs Oversee inventory management, stocktaking, and ordering of ingredients and equipment Work with vendors to ensure product quality and cost efficiency Monitor waste, portion control, and production systems Support the General Manager in meeting restaurant financial targets and operational goals Collaboration with Restaurant Leadership The Executive Chef works closely with the General Manager and leadership team to ensure the restaurant operates as a cohesive unit. Responsibilities include: Aligning kitchen operations with overall service standards Supporting restaurant-wide initiatives and training programs Participating in leadership meetings and operational planning Ensuring strong communication between the kitchen and dining room teams Supporting the overall guest experience through exceptional food and service execution Qualifications 8–15 years of professional kitchen experience 3–5 years in a leadership role such as Executive Chef, Chef de Cuisine, or Sous Chef Culinary degree or formal culinary training preferred Strong understanding of food principles, preparation techniques, and kitchen operations Experience managing high-volume kitchen teams Proven ability to lead teams and deliver results through others Ability to make decisions and solve problems in a fast-paced environment Strong communication and leadership skills Operational & Business Skills Menu development and seasonal menu planning Recipe development and plating presentation Food cost and labor cost management Vendor relationships and product sourcing Inventory management and stock control Kitchen workflow optimization and productivity management Professional Requirements Exceptional attention to detail and service standards Strong organizational and project management skills Ability to manage multiple priorities in a high-pressure environment Ability to read, write, and communicate effectively in English (bilingual skills preferred) Ability to work evenings, weekends, holidays, and extended shifts as required Certifications Food Safety Manager Certification (or ability to obtain within 90 days) Local health department certification as required More detail about Maleza Costa Mesa part of TMC Hospitality, please visit