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Executive Chef
Beethoven Market
12904 Palms Blvd, Los Angeles, CA 90066, United States
Beethoven Market hiring Executive Chef in Los Angeles, CA

Beethoven Market hiring Executive Chef in Los Angeles, CA

Beethoven MarketMore Info

Full Time • Salary ($90k - $125k)
Expired: May 3, 2024

Sorry, this job expired on May 3, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

6+ years

Job Details
Soon to open neighborhood spot in the heart of Mar Vista is looking for an Executive Chef to help develop the menu, set up the kitchen and hire a team.

Veteran operator with decades of experience is looking for a partner, and we do mean partner as the right candidates will receive equity ownership in the business vested over time.  Base salary plus benefits and bonus tied to achievable financial goals.

Must have experience leading a team of prep cooks, line cooks, porters and sous chefs.  The ability to control costs and use portion control is essential to the role.  Must believe in the relentless pursuit for deliciousness and hospitality.  

The vast majority of produce will come directly from the farmers market and farmers directly.  Please be comfortable with seasonality and a menu that changes frequently.  

Position Summary: Leads the daily activities of the back-of-house operations and employees in accordance with company policies and procedures and works concurrently with the General Manager ensuring a successful operation. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Duties and Responsibilities: including but not limited to:

Maintain professional appearance standards as directed in the Company Employee Handbook.

Ensuring that all needs of the guests are accommodated.

Ensures the general cleanliness of the back-of-house, and the entire venue.

Conducts decision-making process for interviewing, hiring and training new applicants.

Oversee the scheduling, growth opportunities and employee development of all back-of-house employees.

Responsible for all back-of-house job performance reviews.

Oversee back-of-house operations to ensure safety, quality, recipe accuracy and financial profitability.

Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.

Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.

Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards.

Ensures Department of Health and company sanitation standards.

Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.

Coaches and develops back-of-house employees by setting clear guidelines and expectations.

Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.

Ensures all employees are compliant with all back-of-house standards and procedures.

Possesses in-depth knowledge of all food menus and the venue.

Organize, develop and produce new recipes for potential new menu items and specials.

Ensures expediting standards.

Communicates clearly and concisely with all employees during service.

Practical knowledge of the job duties of all supervised employees.

Oversees the replacement or repair of all breakage, damage of equipment or furniture.

Attends, leads and participates in any training sessions, departmental meetings daily pre-shift meetings.

Learn by listening, observing other team members and sharing knowledge while leading by example.

Portrays a positive and professional attitude.

Demonstrates knowledge of Company, its partners and supporting hotel environments.

Works as part of a team and provides help and support to all fellow team members.

Training Requirements:

Company Executive Chef training, Food Handling Certificate.

Minimum Education and Qualifications:

Minimum 8 years previous Culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential.

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.

Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.

Demonstrated financial acumen with P&L statements, and labor models is required.

Must be organized, self-motivated, and proactive with a strong attention to detail.

Proficient with computers (Microsoft Products), POS and technology.

Physical Demands and Work Environment:

Must be able to stand, lift and bend for extended periods of time.

Must be able to bend and lift to 50 lbs.

Role may include job duties or tasks requiring repetitive motion.

Exposure to hot kitchen elements or cleaning materials.

Must be able to work and remain focused in a fast-paced and ever-changing environment.

Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Job Type: Full-time


  • Health insurance


  • Evening shift
  • Morning shift

Weekly day range:

  • Monday to Friday
  • Weekends as needed

Work Location: In person

Compensation Details

Compensation: Salary ($90,000.00 - $125,000.00)

Benefits & Perks: Health Insurance, Potential Bonuses, Dining Discounts

Required Skills

Menu Development

Kitchen Setup

Team Hiring and Management

Cost Control

Portion Control


Produce Sourcing

Seasonality Management

Financial Goal Setting

Event Coordination

Inventory Management


Food Safety


Training and Development

Menu Planning

Problem Solving

Computer Proficiency

Physical Stamina

Read more

View Job Description

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