Executive Chef

About the role

Alphabet is The h.wood Group's version of a neighborhood gathering place rooted in classic Americana dining, created in partnership with Chef Timothy Hollingsworth and Caruso. Inspired by the iconic Alphabet Streets of Pacific Palisades, the concept offers elevated comfort food, timeless cocktails, and a warm, familiar setting designed for the community to reconnect and gather. Refined yet approachable, Alphabet brings a distinctly California take on the classic American grill.

Role Summary

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.

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 Range

$120,000 - $130,000 per year