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Executive Chef at Dream Los Angeles The Grill

Full Time | Salary
Date Posted:

Oversee multiple kitchen/bar operations. Directly responsible for controlling all cost, food quality and condition of BOH areas of one or more than one food service outlets.



  • Monitor, meet, and exceed budgeted food cost percentage of assigned outlets
  • Internalize dish specifications and train and Senior Chefs to achieve food margins
  • Investigate and review all sub-standard food with the Chef team of each outlet
  • Review the suppliers and its goods price every month with purchasing to ensure we are leveraging purchasing power
  • Review suppliers and goods pricing every month, only purchasing foods from reliable suppliers
  • Monitor and work with chef teams to find solutions to trim food wastage
  • Monitor dishes to specification with no over-portioning
  • Monitor the restaurant’s logbook daily and determine solutions with the Chef de Cuisine should complaints arise
  • Inspire and motivate the team to deliver food to specification and therefore achieve profitability and surpass guest expectations
  • Assist Chef de Cuisine or Executive Sous Chef with menu development
  • Lead by example, setting the pace and standards by which the Kitchen Team operates, being sure to recognize superior performance with praise
  • Deal with poor performance of chef team through informal reprimands and, where necessary, following disciplinary procedure in conjunction with the Director of Operations
  • Convey new information and any relevant messages to all kitchen management staff
  • Communicate via Chefs’ meetings, one-on-one meetings, training sessions, notice boards, and written notices
  • Clearly outline a vision of success and the integral role member of the chef team therein to motivate them
  • Coordinate menu planning and development, including updated food allergies and menu tasting sessions
  • Monitor to ensure all dishes are to restaurants specifications and that all recipe and preparation requirements are met
  • Monitor and ensure temperature, seasoning, and flavor are to specification
  • Ensure that the culinary team upholds kitchen standards as identified via Kitchen Audits
  • Promote strict adherence to the Health and Safety Policy and Food Safety Policy
  • Keep the kitchen running smoothly and adequately stocked with all necessary goods
  • Encourage a positive perception always, both internally and externally
  • Attend all meetings as requested
  • Train and recruit chef team members in line with HK and statutory requirements
  • Recruit a chef team that meets and exceeds guest service standards
  • Identify training needs of chef team and follow through with instruction designed to drive sales and profits
  • Monitor the performance and review the Chef team on an ongoing basis, including active training sessions
  • Organize and attend regular management and staff meetings in order to resolve operational problems and establish strategies for continued growth
  • Contribute to all staff briefings and other related activities
  • Organize departmental meetings as requested by the Corporate Executive Chef
  • Assist and/ or complete additional tasks as assigned



  • Degree in Culinary Arts and or Restaurant Management is Preferred
  • Proof of eligibility to work in the United States
  • 21+ years of age
  • Minimum of five (5) years’ experience in a leadership role in a high volume 5-star restaurantMinimum of seven to ten years of progressive work experience in high volume fine dining arena
  • Strong knowledge of global cuisine. Asian cuisine experience required for Asian kitchens
  • Proficient in Windows Microsoft Office, Mac OSX, POS systems
  • Health and Safety
  • Food Hygiene
  • Maintenance
  • Emergency Procedures
  • Serve Safe Certified



The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

  • Ability to write and verbally communicate
  • Must be able to move quickly
  • Must be able to push and lift up to 50 lbs.
  • Must be able to stand for extended periods of time
  • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
  • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
  • Exposure to hot kitchen elements or cleaning materials
  • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
  • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
  • Maintain a professional, neat, and well-groomed appearance adhering to Company standards
  • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
  • Ability to maintain confidentiality
  • Ability to handle a fast-paced, busy, and somewhat stressful environment
Dream Los Angeles The Grill

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