{"schemaVersion":"jobsearcher.job.v1","id":"99355bfa8ed6057ff7eb8d39","url":"https://jobsearcher.com/jobs/99355bfa8ed6057ff7eb8d39","canonicalUrl":"https://jobsearcher.com/jobs/99355bfa8ed6057ff7eb8d39","title":"Executive Chef","description":"Executive Chef\nReports to: Director Food & Beverage\n\nDepartment: Food & Beverage\n\nSummary of Position\nResponsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team.\n\nResponsibilities\n\nEnsures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards.\n\nEnsures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.\n\nEnsures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.\n\nResponsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities to ensure all kitchen staff is trained in proper cooking techniques and sanitation guidelines.\n\nCovers Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.\n\nAssists the F&B Manager in recruiting, interviewing and hiring of the culinary team.\n\nWorks with the Leads to ensure all new hire and continuous on‑the‑job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience.\n\nResponsible for managing labor costs according to the labor schedules provided by the F&B Manager.\n\nResponsible for assisting the F&B Manager with the compilation and receiving of food orders.\n\nResponsible for monitoring the daily COGS sheets and labor costs to company standards.\n\nResponsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.\n\nEnsure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.\n\nMaintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.\n\nUnderstand company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.\n\nOther duties per Duties Checklist and as requested.\n\nPosition Requirements\n\nMust be self‑motivated with the ability to perform with the highest professional and ethical standards.\n\nMust respond well to a changing work environment and be able to perform at the highest level with minimal supervision.\n\nMust possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations.\n\nMust have excellent analytical and problem‑resolution skills with the ability to proactively recommend solutions.\n\nMust demonstrate effective written and verbal communication skills.\n\nIntermediate computer skills with Microsoft Office.\n\nExcellent customer service and people skills.\n\nMajority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally.\n\nKnowledge and Experience\nEducation: Bachelor’s degree from an accredited college or university in Hospitality, Culinary or related field.\n\nExperience: Minimum 5 (five) years of F&B Management experience.\n\nPOS experience.\n\nManager ServeSafe certification required.\n\nExpectations\n\nSpend the majority of the day observing the culinary team with an emphasis on commitment to meeting the company’s expectations of excellence.\n\nFocus on identifying operational efficiencies and training opportunities for employees, and particularly the ability to identify opportunities and coach the Kitchen Leads so that service expectations are being met.\n\nReview COGS worksheet daily to ensure accuracy.\n\nDaily review of payroll and invoice accuracy.\n\nReview, follow‑up, and sign‑off on all F&B logs.\n\nReview performance data sheets with Corporate Director of F&B weekly to identify areas needing improvement.\n\nWork with F&B Manager to identify food ordering needs and oversee the receiving of the food orders to ensure 100% accuracy.\n\nMeet with F&B Manager weekly to review all plans, goals and deadlines.\n\nIn the Lead’s absence, the Kitchen Manager is expected to cover those shifts during peak times.\n\nQualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.\n\n#J-18808-Ljbffr","company":"Explor Olympic","rawCompany":"explor olympic","city":"Newport Beach","state":"CA","isRemote":false,"isActive":true,"createdAt":"2026-07-14T03:29:45.646Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"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\nReports to: Director Food & Beverage\n\nDepartment: Food & Beverage\n\nSummary of Position\nResponsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team.\n\nResponsibilities\n\nEnsures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards.\n\nEnsures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.\n\nEnsures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.\n\nResponsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities to ensure all kitchen staff is trained in proper cooking techniques and sanitation guidelines.\n\nCovers Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.\n\nAssists the F&B Manager in recruiting, interviewing and hiring of the culinary team.\n\nWorks with the Leads to ensure all new hire and continuous on‑the‑job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience.\n\nResponsible for managing labor costs according to the labor schedules provided by the F&B Manager.\n\nResponsible for assisting the F&B Manager with the compilation and receiving of food orders.\n\nResponsible for monitoring the daily COGS sheets and labor costs to company standards.\n\nResponsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.\n\nEnsure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.\n\nMaintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.\n\nUnderstand company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.\n\nOther duties per Duties Checklist and as requested.\n\nPosition Requirements\n\nMust be self‑motivated with the ability to perform with the highest professional and ethical standards.\n\nMust respond well to a changing work environment and be able to perform at the highest level with minimal supervision.\n\nMust possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations.\n\nMust have excellent analytical and problem‑resolution skills with the ability to proactively recommend solutions.\n\nMust demonstrate effective written and verbal communication skills.\n\nIntermediate computer skills with Microsoft Office.\n\nExcellent customer service and people skills.\n\nMajority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally.\n\nKnowledge and Experience\nEducation: Bachelor’s degree from an accredited college or university in Hospitality, Culinary or related field.\n\nExperience: Minimum 5 (five) years of F&B Management experience.\n\nPOS experience.\n\nManager ServeSafe certification required.\n\nExpectations\n\nSpend the majority of the day observing the culinary team with an emphasis on commitment to meeting the company’s expectations of excellence.\n\nFocus on identifying operational efficiencies and training opportunities for employees, and particularly the ability to identify opportunities and coach the Kitchen Leads so that service expectations are being met.\n\nReview COGS worksheet daily to ensure accuracy.\n\nDaily review of payroll and invoice accuracy.\n\nReview, follow‑up, and sign‑off on all F&B logs.\n\nReview performance data sheets with Corporate Director of F&B weekly to identify areas needing improvement.\n\nWork with F&B Manager to identify food ordering needs and oversee the receiving of the food orders to ensure 100% accuracy.\n\nMeet with F&B Manager weekly to review all plans, goals and deadlines.\n\nIn the Lead’s absence, the Kitchen Manager is expected to cover those shifts during peak times.\n\nQualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.\n\n#J-18808-Ljbffr","datePosted":"2026-07-14T03:29:45.646Z","dateModified":"2026-07-14T03:29:45.646Z","hiringOrganization":{"@type":"Organization","name":"Explor Olympic","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Newport Beach","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"99355bfa8ed6057ff7eb8d39"},"url":"https://jobsearcher.com/jobs/99355bfa8ed6057ff7eb8d39"}}