Executive Chef

Landry's, LLC.

$95K — $110K *
Hospitality & Recreation
5 - 7 years of experience
Job Overview by Ladders

Qualifications

  • 5+ years of Culinary Management experience.
  • 2+ years as an Executive Chef in upscale dining.
  • Skilled in back of house operations and staff management.
  • Knowledgeable in inventory control and cost management.
  • Strong leadership and communication abilities.

Responsibilities

  • Ensure guest satisfaction through a proactive management style.
  • Manage back of house staff with training and development.
  • Achieve budget goals for labor and costs through effective planning.
  • Oversee inventory and supply ordering processes.
  • Maintain sanitation standards and OSHA compliance.

Benefits

  • Comprehensive training program.
  • Opportunities for career growth.
  • Employee discounts on dining and retail.
  • Multiple health benefit options.
  • Dental, vision, and life insurance available.
  • Paid sick leave and time off.
  • Potential for monthly discretionary bonuses.
Full Job Description
Overview

Chart House

Redondo Beach, CA

Executive Chef

Lead the culinary team at one of Southern California's most iconic waterfront dining destinations. Chart House Redondo Beach offers an exceptional opportunity for an Executive Chef to showcase creativity and leadership while overseeing a renowned seafood-driven menu in a breathtaking beachfront setting. With award-winning cuisine, stunning sunset views, high-volume business, and a legacy dating back to 1969, this role is ideal for a passionate culinary professional ready to make an impact at a premier dining destination on the California coast.

Benefits:
  • Extensive and well-rounded training program
  • Continued career development and growth opportunities
  • Generous employee discounts on dining, retail, amusements, and hotels
  • Multiple health benefit plans to suit your needs
  • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
  • Paid sick leave
  • Paid time off
  • Monthly discretionary bonus potential

Responsibilities

  • Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
  • Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
  • Achieve or exceed budgeted labor and other cost centers through proper planning and execution
  • Oversee weekly and monthly inventories, and ordering of food and supplies
  • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

  • At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment
  • Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
  • Strong communication, leadership, and conflict resolution skills
  • Stable and progressive work history; Strong work ethic


#LI-AW1

Pay Range

USD $95,000.00 - USD $110,000.00 /Yr.

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