Executive Chef - Alliance Hospitality Group - CA

About Us

Our mission is to build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent, and fresh. You would be joining a team of true restaurant hospitality professionals driven by quality, consistency, and integrity. We provide a positive, professional environment and constantly drive towards excellence, valuing each individual team member and taking a personalized approach to their growth. Alliance Hospitality Group is a growing company looking for team members to grow with us.

About the Role

The Executive Chef is responsible for leading all aspects of kitchen operations, including culinary execution, team leadership, food quality, and financial performance. This is a hands-on leadership role that typically requires approximately 55 hours per week and a flexible schedule, including evenings, weekends, holidays, and additional hours as business needs require. The successful candidate must be able to perform the essential functions of the position, with or without reasonable accommodation.

Responsibilities

• Kitchen Operations Oversight:
  • Execute and maintain quality and consistency of food with full adherence to corporate standards.
  • Provide a warm and welcoming atmosphere with attentive, detailed, friendly, and courteous service.
  • Understand the market and surrounding areas (e.g., restaurants, businesses, hotels).
  • Regularly measure and evaluate service through company service audits and guest/employee feedback.
  • Maintain the highest level of safety, security, sanitation, and cleanliness of the facility.
  • Follow, maintain, and enforce kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
  • Oversee kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
  • Understand basic computer applications and POS systems.
  • Develop the skillset of hourly kitchen staff, conduct quarterly evaluations, and assist with sourcing, hiring, and discipline.
  • Maintain good rapport with vendors and work with multiple owner wants and needs.
• General Executive Management:
  • Develop the culinary manager team to manage people and systems.
  • Provide meaningful and challenging work assignments.
  • Conduct quarterly management evaluations to track improvement of fundamental skills.
  • Develop hourly staff positions, conduct quarterly evaluations, hire great talent, and terminate staff as needed.
  • Develop plans for continuous improvement in service levels.
  • Participate in PR, marketing, and sales-building efforts for the restaurant and potentially the hotel.
  • Confront poor performance while recognizing and rewarding good performance.
  • Instill a culture of excellence and inspire confidence throughout the restaurant staff.
  • Implement efficient and productive systems/processes in all departments.
  • Comply with all California State labor/hiring laws, Department of Health standards, and OSHA standards.
• Financial and P&L Adherence:
  • Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
  • Accurately process and submit financial documents.
  • Develop, establish, and enforce proper use of waste sheets and labor proforma.
  • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.
  • Assist in developing plans to meet or surpass P&L projections while maximizing efficiency and productivity.
  • Approve and track all spending, preparing necessary paperwork promptly.
  • Hold all department managers accountable for costs and budgets.
• Standards & Safety Compliance:
  • Understand and adhere to Arizona labor and hiring laws.
  • Follow in-house safety programs and conduct monthly in-house health inspections.
  • Adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.
  • Commit to sourcing locally when possible and cultivate diversity in the kitchen.

Requirements

• At least five years of progressive culinary leadership experience, preferably in an upscale or fine dining environment.
• Experience with restaurant openings and banquet operations is preferred.
• Graduation from an accredited culinary school is preferred but not required.
• Ability to communicate in both English and Spanish is preferred but not required.
• ServSafe® Manager Certification is required.
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with attention to detail.
• Strong knife skills.
• Creativity and ability to generate and execute ideas.
• Availability to work irregular hours, shifts, weekends, special events, and holidays.
• Strong food and beverage knowledge.

Ideal Candidate

• Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment.
• Minimum of 12+ years of cooking experience.

Benefits

• $105-$120K Annual Salary + 20% Quarterly Bonus
• 401K Retirement Savings
• Medical/Dental/Vision Insurance
• Employee Dining Benefits
• Free meal per shift
• Growth & Development Opportunities

Compensation will be based on relevant experience, qualifications, and the approved budget for the position.