We’re seeking a highly accomplished and dynamic Executive Chef to join our culinary leadership team at a premier, high-volume fine dining restaurant in Beverly Hills. This is an exceptional opportunity for a driven culinary professional to lead a sophisticated kitchen operation within a fast-paced, upscale environment known for delivering an elevated guest experience. Executive Chef Benefits: • Competitive base salary with performance-based growth opportunities • Medical, Dental, and Vision Insurance with up to 75% company-paid coverage • Generous Paid Time Off (PTO) • Career advancement opportunities within a growing organization • Collaborative leadership team and supportive company culture Executive Chef Responsibilities: • Develop and execute innovative, seasonal menus that align with the restaurant's culinary vision, guest expectations, and current market trends. • Ensure exceptional food quality, consistency, presentation, and execution across every service. • Partner closely with the General Manager to drive operational excellence, guest satisfaction, and overall restaurant performance. • Oversee all back-of-house operations, including staffing, scheduling, inventory management, purchasing, and compliance with health, safety, and sanitation standards. • Manage food and labor costs while maintaining high-quality ingredients and maximizing profitability. • Recruit, train, mentor, and develop a high-performing culinary team, fostering a culture of accountability, teamwork, and continuous improvement. • Create efficient kitchen systems and workflows that support high-volume execution without compromising quality. • Maintain a clean, organized, and safety-focused kitchen environment that consistently exceeds health department standards. Executive Chef Qualifications: • 5+ years of Executive Chef or senior culinary leadership experience in upscale, high-volume restaurants. • Proven success leading and developing large culinary teams in fast-paced, guest-focused environments. • Demonstrated ability to balance culinary creativity with strong operational and financial management. • Experience managing food and labor costs, inventory, purchasing, scheduling, and kitchen budgets. • Strong background in menu development, recipe standardization, and seasonal menu execution. • Professional culinary education or a degree in Culinary Arts, Hospitality Management, or a related field preferred. • Excellent leadership, communication, coaching, and organizational skills with a hands-on management style. • Passion for delivering an exceptional guest experience through outstanding food quality, consistency, and team leadership. JOB ID: 178418 #post Matthew Forgione