Executive Chef – Chef-Driven Mediterranean/Levantine Concept at Hospitality Confidential

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Feb, 26

Salary

210000.0

Posted On

21 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership Experience, Recipe Development, Menu Creation, Flavor Profiling, Culinary Standards, BOH Operations, Kitchen Systems, Sanitation, Quality Control, Hiring, Training, Coaching, Inventory Management, Vendor Relationships, Problem-Solving, Attention to Detail

Industry

Staffing and Recruiting

Description

Hospitality Confidential is pleased to present an exciting Executive Chef opportunity with our innovative, growing restaurant client. This role will lead the development, execution, and ongoing evolution of a new, chef-driven concept. We are seeking a culinary leader who brings equal parts creativity, operational excellence, and team-building expertise. If you are energized by creating culinary identity from the ground up, shaping strong BOH culture, and driving quality, consistency, and financial performance, we invite you to explore this exceptional opportunity. This position reports to the Ownership and VP of Culinary and is responsible for leading all culinary operations, establishing systems, and bringing the brand’s long-term culinary vision to life. About the Position The Executive Chef will spearhead recipe development, uphold culinary standards, create scalable BOH systems, and mentor a high-performance team. Working closely with ownership and senior culinary leadership, this role will bring the brand’s long-term culinary roadmap to life while driving consistency, quality, and financial performance. If you are passionate about building a culinary program from the ground up and energized by leading teams, elevating food quality, and crafting memorable dining experiences, this is an exceptional opportunity. Skills & Requirements Proven leadership experience in a high-volume, chef-driven/Michelin/James Beard or fine-dining environment Expertise in recipe development, menu creation, flavor profiling, and maintaining consistent culinary standards Strong command of BOH operations, including kitchen systems, prep workflows, sanitation, and quality control Demonstrated ability to hire, train, coach, and develop culinary teams while maintaining a positive and accountable BOH culture Experience managing COGS, inventory, purchasing, vendor relationships, and labor performance Highly organized with strong attention to detail and the ability to multitask and delegate effectively Proficiency with operational systems including Microsoft Office, TOAST, CTUIT, TripleSeat, and related platforms Strong problem-solving skills, initiative, and follow-through in a fast-paced environment Ability to stand for extended periods, perform physical kitchen tasks, and lift 10–50 lbs as needed Compensation & Benefits Base Salary $180K - $210K Relocation Assistance to San Diego Performance-based bonus program Medical insurance coverage options Paid vacation and sick time Employee dining discounts Professional development, training opportunities, and R&D budget ($500/monthly, does not roll over) Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Responsibilities

The Executive Chef will lead all culinary operations, establish systems, and bring the brand’s long-term culinary vision to life. This role includes spearheading recipe development, upholding culinary standards, and mentoring a high-performance team.