Executive Chef

Join The Team!

Careers At Wisteria at Warner Center

• Department: Food & Beverage
• Location: Woodland Hills, CA
• Salary: $100,000 - $105,000 Per Year

About the role

Wisteria at Warner Center, a brand-new Continuing Care Retirement Community opening in Summer 2026, is excited to announce an opportunity to join our founding team as Executive Chef. Discover a workplace where you're truly valued and enjoy a comprehensive benefits package designed to support your well-being, development and success.

• Benefits: Excellent benefits package including medical, dental, vision, life insurance, flexible spending accounts, and a Safe Harbor 401(k) plan with generous company match!
• Paid Time Off: Generous Paid Time Off (PTO), Flex Holidays, and 6 Paid holidays per year for full-time staff.
• Tuition Assistance: $2,000 a year in Tuition Assistance for full-time employees and robust Talent Development Program we help you accelerate your career!
• Wellness Program: Wellness program with the opportunity to earn a 30% discount on your benefit premiums!
• Employee Meal Program: Employee Meal Program coming! We will prepare delicious meals for you daily!

Responsibilities

The Executive Chef is responsible for the proper preparation of the planned menu and the overall supervision of kitchen staff across residential living. Closely collaborates with the Food and Beverage Director to plan and implement global policies and procedures that will have a positive impact on the operations.

• Leadership:
• Responsible for all back of house food and beverage operations in residential living.
• Responsible for maintaining superior service standards and promoting good customer and interdepartmental relationships and department morale.
• Provides direction and leadership to junior culinary management.
• Responsible for the direction of the department in the absence of the Food and Beverage Director.
• Consistently conducts dining rounds, especially at dinner, to engage with customers.
• Service/Quality Control Functions:
• Plans, costs, and executes all menus, including seasonal dining room menus, special events and catering.
• Responsible for ongoing development and execution of standardized recipes.
• Orders, organizes, rotates and maintains the disaster food supplies levels for the Residential Living community.
• Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules.
• Maintains daily, weekly, monthly statistical information as required.
• Human Resources/Training/Employee Engagement Duties:
• Hires, trains, and supervises of all chefs, cooks, and utility worker staff. Performs annual performance reviews for all kitchen employees.
• Actively develops and drives ongoing departmental employee engagement among culinary/kitchen staff.
• Responsible for ongoing development of departmental safety awareness/culture.
• Provides written follow up delegating issues to the appropriate staff, insuring issues are corrected.
• Administers payroll, controls overtime in a timely and accurate manner.
• Responsible for the sign off of the payroll attestation for all utility/culinary staff.
• Coordinates the utility team insuring training, monthly meetings and staff is utilized properly.
• Assists in ongoing in-service education programs for employees.
• Holds monthly meetings with kitchen employees.
• Financial/Risk Management Functions:
• Orders food and beverage supplies.
• Develops, maintains and utilizes effective inventory control procedures in conjunction with the Food and Beverage Director.
• Assists with preparation of departmental budget, operates within budgetary guidelines.
• Works with Food & Beverage Director to establish/maintain risk management processes within culinary department.
• Trains staff and conducts bi-weekly equipment and sanitation inspections of all kitchens insuring that County Health codes are followed.
• Works closely with upper management to implement purchasing procedures using CPS vendors.

Qualifications

• Experience: Minimum of five years experience as an Executive Chef in a hotel, restaurant, or club with fine dining.
• Supervisory Experience: Minimum of five years supervisory experience.
• Knowledge: Good knowledge of kitchen equipment operations and maintenance. Working knowledge of nutrition, diet and healthy food options.
• Education: Successful completion of formal culinary education program. Certified Executive Chef designation or equivalent preferred.
• Skills: Requires a minimum of two years kitchen budget development experience. Strong organizational, scheduling and planning skills. Strong written and verbal communication skills. Computer proficient using Microsoft Word, Excel, and Outlook. Must be ServSafe certified.