Executive Chef

EHS is assisting a nationally respected fine-dining restaurant group in its search for an Executive Chef to lead culinary operations at a high-volume flagship property in Irvine. This role offers the opportunity to join a leading hospitality brand with strong nationwide recognition and a long-standing reputation for excellence.

Responsibilities

• Oversee all kitchen operations, including production execution, sanitation, and training
• Maintain food quality standards, recipe adherence, and plate consistency
• Manage all kitchen financials, including COGS, labor, and controllable costs
• Lead develop and mentor sous chefs and hourly culinary teams
• Partner with front-of-house leadership to ensure a seamless guest experience
• Execute seasonal menu items, production, systems, and culinary programming
• Ensure compliance with health, safety, and regulatory standards

Requirements

• Minimum five years of experience as an Executive Chef in fine dining, AND high-volume environments (15MM+)
• Strong background in seafood or steakhouse cuisine
• Proven expertise in P&L oversight, forecasting, and cost control
• Experience managing large culinary teams within structured systems
• Proficiency in ordering vendor management and inventory processes
• Professional presentation strong communication skills, and consistent career progression
• Culinary degree preferred but not required

What’s in It for You

• Base salary up to 135K plus bonuses
• Comprehensive medical, dental, vision, and life insurance
• 401k with company match
• Paid vacation and sick time
• Continuing education reimbursement and professional development
• Relocation assistance for qualified candidates
• Long-term growth potential with a stable, expanding industry leader

To apply, please submit your resume for confidential consideration.