Executive Chef

About the role

The h.wood Group is a Los Angeles-based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world's best restaurants, nightlife, and events.

Responsibilities

• Serves as Department Head to provide leadership and set standards of culinary excellence
• Works with Division leadership in planning, implementing and supporting new food concepts or programs at their locations
• Recruit, train, mentor, and supervise all kitchen staff, including sous chefs, line cooks, and other kitchen personnel
• Regularly evaluate customer feedback to refine offerings and stay current with food trends
• Schedule staff effectively to meet business needs while controlling labor costs
• Foster a positive, team-oriented kitchen culture
• Oversee daily kitchen operations, ensuring timely and efficient food preparation
• Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management
• Establish and enforce standard operating procedures (SOPs) for food preparation, storage, and handling
• Plan and manage the kitchen’s operational budget, including food costs, labor costs, and overheads
• Conduct regular cost analysis to maximize profitability without compromising quality
• Ensure compliance with portion and waste control policies
• Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas
• Ensure compliance with all local, state, and federal food safety regulations
• Conduct regular inspections to meet or exceed health code requirements
• Collaborate with other departments (e.g., front-of-house, purchasing) to ensure smooth operations
• Communicate effectively with the management team to address issues and improve services
• Act as the culinary brand ambassador, promoting the restaurant’s image and reputation
• Updates senior management, supervisory managers and account management teams on industry trends and new food programs

Requirements

• Culinary Certificate or Degree by an accredited culinary agency preferred
• Serve Safe Certification
• 4-6 years’ experience in an professional busy kitchen, pubs and restaurant environment
• Able to deliver and exceed the expectations of a highly demanding clientele
• Positive, honest, and energetic work ethic
• Solid track record of success; demonstrating upward career tracking
• Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate kitchen machinery, knives, etc.
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation

Job Details and Benefits

Full-time, exempt position
Flexible, routine-time off
Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment

Pay

$150,000 - $160,000 per year

Schedule

N/A