{"schemaVersion":"jobsearcher.job.v1","id":"321499e78b4e37a827d445ed","url":"https://jobsearcher.com/jobs/321499e78b4e37a827d445ed","canonicalUrl":"https://jobsearcher.com/jobs/321499e78b4e37a827d445ed","title":"Executive Chef","description":"Executive Chef\nLocation: Loomis, CA\nPosition: Full-Time Executive Chef\nCompensation: 70-75k\nAbout the Role\nReds' Bistro seeks an experienced, passionate, and highly motivated Executive Chef to lead our culinary team.\nThis position is for a chef who understands that running an exceptional kitchen requires more than creating great food. We are looking for a true leader—someone who can develop people, maintain high standards, manage the financial performance of the kitchen, and create a culture of professionalism, accountability, respect, and continuous improvement.\nThe ideal candidate has significant fine dining experience, a strong understanding of seasonal cooking and menu development, and the operational discipline required to run a profitable, organized, and consistently excellent kitchen.\nKey Responsibilities\nCulinary Leadership & Menu Development\nDevelop and execute thoughtful, seasonal menus that reflect the concept and standards of the restaurant.\nMaintain exceptional standards for flavor, technique, presentation, consistency, and execution.\nCreate, test, document, and cost recipes.\nMaintain appropriate portioning and plating standards across all services.\nStay current with seasonal ingredients, culinary techniques, and relevant dining trends while maintaining the identity of the restaurant.\nFinancial & Operational Management\nUnderstand and actively manage the kitchen's P&L performance.\nManage food cost, purchasing, waste, inventory, and overall kitchen profitability.\nConduct regular inventory and maintain accurate food-cost reporting.\nDevelop menu pricing and recipe costing with profitability in mind.\nManage kitchen labor and scheduling responsibly while maintaining service standards.\nEstablish strong relationships with vendors and ensure quality, pricing, and consistency of products.\nIdentify opportunities to improve efficiency without compromising food quality or the guest experience.\nTeam Leadership & Development\nRecruit, hire, onboard, train, coach, and retain a strong culinary team.\nLead by example with professionalism, consistency, urgency, and respect.\nBe a teacher and mentor, not simply a manager.\nDevelop cooks and sous chefs by helping them strengthen their technique, organization, leadership, and understanding of the business.\nSet clear expectations and hold the team accountable to established standards.\nConduct regular training and provide constructive, actionable feedback.\nBuild a kitchen culture where people are expected to work hard, communicate well, respect one another, and continue learning.\nBe comfortable giving and receiving feedback and working collaboratively with ownership and management.\nKitchen Standards, Safety & Organization\nMaintain an exceptionally clean, organized, and professional kitchen at all times.\nEstablish and enforce opening, closing, cleaning, prep, labeling, storage, and sanitation procedures.\nMaintain full compliance with health department regulations and food-safety requirements.\nEnsure proper product rotation, storage, temperature control, allergen procedures, and sanitation practices.\nMaintain a current Manager Food Safety Certification or equivalent required certification.\nEnsure kitchen equipment is properly maintained and communicate repair or replacement needs promptly.\nRestaurant Leadership\nWork closely with the General Manager, ownership, and front-of-house leadership to create a consistent and exceptional guest experience.\nCommunicate menu changes, ingredients, allergens, preparation methods, and daily features clearly to the FOH team.\nHandle challenges calmly and professionally during high-volume or high-pressure services.\nTake ownership of the kitchen's performance rather than waiting to be directed.\nBalance creativity with consistency, hospitality, financial responsibility, and operational discipline.\nQualifications\nSignificant professional culinary experience, including fine dining experience.\nPrevious experience as an Executive Chef, Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership position.\nProven experience developing and executing seasonal menus.\nStrong understanding of food cost, recipe costing, inventory, purchasing, labor management, and kitchen P&L.\nDemonstrated ability to hire, train, develop, and retain culinary employees.\nStrong knowledge of food safety, sanitation, and kitchen operating procedures.\nCurrent Manager Food Safety Certification or ability to obtain/maintain required certification.\nExcellent organization, communication, and time-management skills.\nAbility to lead effectively during demanding and high-volume services.\nStrong attention to detail and an uncompromising commitment to consistency and cleanliness.\nThe Leader We Are Looking For\nWe are looking for someone who is confident without having an ego.\nYou should be demanding about standards while still treating people with respect. You should enjoy teaching and developing your team and understand that strong leadership means giving people the tools, training, expectations, and accountability they need to succeed.\nYou must be willing to listen, accept feedback, make adjustments, and continue improving.\nWe want a chef who takes pride not only in the dishes leaving the pass, but also in the cleanliness of the walk-in, the accuracy of the inventory, the development of the cooks, the financial health of the kitchen, and the culture of the team.\nGreat food is expected. Great leadership is essential.\nWhat Success Looks Like\nThe successful Executive Chef will build a kitchen that delivers:\nConsistently excellent food\nStrong seasonal menu development\nControlled food and labor costs\nClean and organized operations\nExcellent food-safety standards\nA trained, motivated, accountable culinary team\nStrong employee retention and development\nProductive communication between BOH and FOH\nA culture of professionalism, respect, learning, and continuous improvement\nTo apply, please submit your résumé along with a brief introduction describing your culinary background, leadership philosophy, and experience managing the financial and operational side of a professional kitchen.\nPay: $70,000.00 - $75,000.00 per year\nWork Location: In person","company":"Reds","rawCompany":"reds","city":"Loomis","state":"CA","isRemote":false,"isActive":false,"createdAt":"2026-08-10T15:10:44.839Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Executive Chef\nLocation: Loomis, CA\nPosition: Full-Time Executive Chef\nCompensation: 70-75k\nAbout the Role\nReds' Bistro seeks an experienced, passionate, and highly motivated Executive Chef to lead our culinary team.\nThis position is for a chef who understands that running an exceptional kitchen requires more than creating great food. We are looking for a true leader—someone who can develop people, maintain high standards, manage the financial performance of the kitchen, and create a culture of professionalism, accountability, respect, and continuous improvement.\nThe ideal candidate has significant fine dining experience, a strong understanding of seasonal cooking and menu development, and the operational discipline required to run a profitable, organized, and consistently excellent kitchen.\nKey Responsibilities\nCulinary Leadership & Menu Development\nDevelop and execute thoughtful, seasonal menus that reflect the concept and standards of the restaurant.\nMaintain exceptional standards for flavor, technique, presentation, consistency, and execution.\nCreate, test, document, and cost recipes.\nMaintain appropriate portioning and plating standards across all services.\nStay current with seasonal ingredients, culinary techniques, and relevant dining trends while maintaining the identity of the restaurant.\nFinancial & Operational Management\nUnderstand and actively manage the kitchen's P&L performance.\nManage food cost, purchasing, waste, inventory, and overall kitchen profitability.\nConduct regular inventory and maintain accurate food-cost reporting.\nDevelop menu pricing and recipe costing with profitability in mind.\nManage kitchen labor and scheduling responsibly while maintaining service standards.\nEstablish strong relationships with vendors and ensure quality, pricing, and consistency of products.\nIdentify opportunities to improve efficiency without compromising food quality or the guest experience.\nTeam Leadership & Development\nRecruit, hire, onboard, train, coach, and retain a strong culinary team.\nLead by example with professionalism, consistency, urgency, and respect.\nBe a teacher and mentor, not simply a manager.\nDevelop cooks and sous chefs by helping them strengthen their technique, organization, leadership, and understanding of the business.\nSet clear expectations and hold the team accountable to established standards.\nConduct regular training and provide constructive, actionable feedback.\nBuild a kitchen culture where people are expected to work hard, communicate well, respect one another, and continue learning.\nBe comfortable giving and receiving feedback and working collaboratively with ownership and management.\nKitchen Standards, Safety & Organization\nMaintain an exceptionally clean, organized, and professional kitchen at all times.\nEstablish and enforce opening, closing, cleaning, prep, labeling, storage, and sanitation procedures.\nMaintain full compliance with health department regulations and food-safety requirements.\nEnsure proper product rotation, storage, temperature control, allergen procedures, and sanitation practices.\nMaintain a current Manager Food Safety Certification or equivalent required certification.\nEnsure kitchen equipment is properly maintained and communicate repair or replacement needs promptly.\nRestaurant Leadership\nWork closely with the General Manager, ownership, and front-of-house leadership to create a consistent and exceptional guest experience.\nCommunicate menu changes, ingredients, allergens, preparation methods, and daily features clearly to the FOH team.\nHandle challenges calmly and professionally during high-volume or high-pressure services.\nTake ownership of the kitchen's performance rather than waiting to be directed.\nBalance creativity with consistency, hospitality, financial responsibility, and operational discipline.\nQualifications\nSignificant professional culinary experience, including fine dining experience.\nPrevious experience as an Executive Chef, Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership position.\nProven experience developing and executing seasonal menus.\nStrong understanding of food cost, recipe costing, inventory, purchasing, labor management, and kitchen P&L.\nDemonstrated ability to hire, train, develop, and retain culinary employees.\nStrong knowledge of food safety, sanitation, and kitchen operating procedures.\nCurrent Manager Food Safety Certification or ability to obtain/maintain required certification.\nExcellent organization, communication, and time-management skills.\nAbility to lead effectively during demanding and high-volume services.\nStrong attention to detail and an uncompromising commitment to consistency and cleanliness.\nThe Leader We Are Looking For\nWe are looking for someone who is confident without having an ego.\nYou should be demanding about standards while still treating people with respect. You should enjoy teaching and developing your team and understand that strong leadership means giving people the tools, training, expectations, and accountability they need to succeed.\nYou must be willing to listen, accept feedback, make adjustments, and continue improving.\nWe want a chef who takes pride not only in the dishes leaving the pass, but also in the cleanliness of the walk-in, the accuracy of the inventory, the development of the cooks, the financial health of the kitchen, and the culture of the team.\nGreat food is expected. Great leadership is essential.\nWhat Success Looks Like\nThe successful Executive Chef will build a kitchen that delivers:\nConsistently excellent food\nStrong seasonal menu development\nControlled food and labor costs\nClean and organized operations\nExcellent food-safety standards\nA trained, motivated, accountable culinary team\nStrong employee retention and development\nProductive communication between BOH and FOH\nA culture of professionalism, respect, learning, and continuous improvement\nTo apply, please submit your résumé along with a brief introduction describing your culinary background, leadership philosophy, and experience managing the financial and operational side of a professional kitchen.\nPay: $70,000.00 - $75,000.00 per year\nWork Location: In person","datePosted":"2026-08-10T15:10:44.839Z","dateModified":"2026-08-10T15:10:44.839Z","hiringOrganization":{"@type":"Organization","name":"Reds","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Loomis","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"321499e78b4e37a827d445ed"},"url":"https://jobsearcher.com/jobs/321499e78b4e37a827d445ed"}}