One Haus Hospitality

Description

Exciting collaboration venue in Downtown Los Angeles is seeking an experienced, talented and gracious Executive Chef. The Executive Chef functions as the strategic business leader of the culinary operations across a multi-venue, high-volume hospitality environment that includes nightlife and celebrity chef concepts. This role is responsible for overseeing all culinary activities, including daily execution, team development, menu innovation, cost management, and guest experience. The position requires exceptional leadership, operational finesse, and strong financial acumen to ensure the seamless operation of diverse culinary outlets and programming.

The Executive Chef plays a critical role in upholding brand standards, driving profitability, and fostering a culture of excellence in culinary execution and team performance.

Reports To: Director of Operations, Ownership

Supervises: All Culinary and Stewarding Employees

Key Responsibilities

Team Development

• Interview, hire, and oversee onboarding of all culinary personnel
• Create and maintain training materials related to menu items, kitchen procedures, and sanitation regulations
• Deliver performance reviews for all back-of-house employees
• Coach and develop culinary and stewarding teams, setting clear expectations and goals
• Lead daily pre-shift, departmental, and training meetings

Financial Oversight

• Develop and manage culinary budget including revenue, COGS, and labor in collaboration with leadership
• Monitor actual and projected sales to ensure revenue targets are met or exceeded
• Optimize labor costs and identify operational efficiencies across outlets
• Track and respond to commodity pricing changes; adjust menu pricing and offerings accordingly
• Ensure accurate inventory practices and purchasing oversight
• Drive profit margins while maintaining guest satisfaction
• Partner with procurement to evaluate and renegotiate vendor pricing on key items

Menu Development

• Conduct seasonal menu updates based on sales data, guest feedback, and cost performance
• Create and manage standardized recipes and plating specifications for consistency and quality
• Oversee development and maintenance of banquet, event, and specialty menus
• Coordinate with marketing for digital and physical menu accuracy
• Participate in tastings, photoshoots, and activations to support new offerings
• Stay informed on culinary trends to ensure innovative and relevant offerings

Marketing Support

• Collaborate with PR and marketing teams to promote culinary programs and seasonal offerings
• Contribute to event programming and ticketed culinary experiences
• Represent the culinary brand in photoshoots and promotional materials

Compliance

• Maintain required certifications and ensure team compliance with food safety regulations
• Uphold all local, state, and federal health and safety codes
• Oversee maintenance of kitchen equipment and facilities to ensure operational readiness

Minimum Education & Qualifications

• Minimum 8 years of culinary leadership experience in high-volume kitchens
• Multi-unit management experience required
• Culinary degree or equivalent experience preferred
• Strong leadership, team building, and mentoring abilities
• Proficiency with budgeting, labor models, and P&L management
• Excellent organizational skills, detail orientation, and ability to work autonomously
• Technological proficiency including POS systems, Microsoft Office, and inventory platforms

Compensation & Benefits

• Competitive base salary - $150k-$175k DOE
• Annual Bonus
• Medical, Dental, Vision
• 401k
• PTO, Phone Stipend, Parking
• Relocation assistance (case by case basis)
• Equal Employment Opportunity #AA