Executive Chef at Custom House Restaurant Group

Pismo Beach, California, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

115000.0

Posted On

01 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Food costing, Labor management, Inventory control, Staff training, Kitchen operations, Budgeting, Food safety, Vendor management, Team development, Recipe standardization, Sanitation compliance, High-volume cooking, Professionalism

Industry

Food and Beverage Services

Description

Description Executive Chef - Full Service Restaurant Pismo Beach, CA Full-Time | Salaried | Leadership Role Pay Range $85,000 – $115,000 annually, depending on experience, qualifications, and performance Bonus potential available About the Role We are seeking an experienced and motivated Executive Chef to lead the culinary program for a high-volume, upscale oceanfront restaurant on the Central Coast. This concept operates exclusively as a dinner-only restaurant. The Executive Chef will oversee daily kitchen operations, maintain food quality and consistency, support and develop the BOH team, and ensure strong execution during service. The ideal candidate will bring strong leadership, organization, and culinary expertise, with experience in seafood-focused, scratch-kitchen, or elevated dining environments preferred. Our Restaurant Group Includes Custom House – Avila Beach Mr. Ricks – Avila Beach Mission Pizza – Avila Beach Ventana Grill – Pismo Beach Wooly’s – Pismo Beach Oyster Loft – Pismo Beach Westerly – Pismo Beach Key Responsibilities Leadership & Team Development Recruit, hire, train, schedule, and mentor all BOH staff Establish kitchen culture focused on professionalism, accountability, and teamwork Conduct performance reviews and manage discipline as needed Ensure compliance with company policies and labor laws Culinary & Menu Execution Help develop, execute, and maintain menus for breakfast, lunch, and dinner Ensure consistency, quality, and presentation across all dishes Create standardized recipes with accurate costing and portion controls Update menus as needed and in collaboration with leadership Operations, Cost Control & Inventory Manage food, labor, and operating costs to meet financial targets Oversee ordering, vendor relationships, and inventory controls Conduct regular inventory counts and manage waste reduction Maintain kitchen equipment and oversee cleanliness and organization Safety, Sanitation & Compliance Ensure compliance with all local, state, and federal health regulations Maintain ServSafe and food safety standards Uphold OSHA, workplace safety, and sanitation best practices Opening & Cross-Location Support Assist with pre-opening kitchen setup, ordering, and staffing Collaborate with General Manager and Operations team on launch planning Support or train at sister locations as needed prior to opening Compensation & Benefits Competitive salary with performance-based bonus potential Health insurance options Paid time off Meals while working Growth opportunities within a multi-concept restaurant group Opportunity to lead and shape a brand-new kitchen from the ground up Equal Employment Opportunity Statement We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other protected characteristic under California or federal law. Employment Statement Employment is at-will, in accordance with California law. Please visit this website to view our privacy practices - CA Consumer Protection Act Notice to Employees and Applicants – Custom House Requirements Qualifications Minimum 5+ years of Executive Chef or equivalent leadership experience Proven success managing kitchen teams in high-volume or full-service restaurants Strong understanding of food costing, labor management, and budgeting Experience with breakfast, lunch, and dinner service preferred Excellent communication, leadership, and organizational skills Ability to work evenings, weekends, and holidays as required Food Protection Manager Certification (or ability to obtain) Passion for food, beverage, and hospitality Able to lift and carry up to 50 lbs (e.g., trays, cases, kegs); reasonable accommodations available Capable of working 8+ hour shifts on your feet Strong interpersonal, organizational, and communication skills Passion for food, beverage, and hospitality Must be legally authorized to work in the U.S.

Responsibilities

The Executive Chef will oversee daily kitchen operations, manage BOH staff, and ensure food quality and consistency. They are also responsible for menu development, cost control, and maintaining health and safety standards.