Executive Chef

About the role

Our client in Costa Mesa is looking for a visionary Executive Chef to lead culinary operations, drive menu and recipe innovation, and step onto the line during peak service. The role blends creative menu development with hands‑on leadership to ensure flawless execution and an exceptional guest experience.

Key responsibilities

• Lead seasonal menu creation, recipe development, and testing to align with brand identity and profitability.
• Work the line during high‑volume service periods, overseeing brigade execution, plating consistency, and ticket flow.
• Manage food and labor costs, inventory controls, vendor relationships, and compliance with health and safety regulations.
• Recruit, train, and mentor a high‑performance kitchen team, fostering a collaborative and accountable culture.

Required profile

• 7+ years of progressive culinary leadership experience in upscale or modern dining environments.
• Proven success in menu creation, recipe development, and high‑volume line execution.
• Demonstrated ability to control food cost, labor cost, and drive profitability.
• ServSafe certification required.

Required skills

• Menu development and recipe costing
• High‑volume line execution
• Inventory management and vendor sourcing
• ServSafe food safety certification