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Executive Chef

ABOUT US:

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and event

ROLE SUMMARY

The Executive Chef serves as the culinary and operational leader of the restaurant, while also acting as a key ambassador of the brand. This role extends beyond the kitchen—requiring a dynamic, guest-facing presence to build meaningful relationships with guests, enhance the dining experience, and foster long-term loyalty. The ideal candidate is equally comfortable leading a high-performing kitchen team and engaging directly with guests on the floor.

RESPONSIBILTIES:

Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions
Ensure exceptional quality of all ingredients, preparation and plating of food items
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
Conduct daily line checks; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
Assess the need for and report necessary kitchen repairs
Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines
Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with hiring policies
Manage assigned staff, including scheduling, training, performance feedback, discipline, and terminations
Maintain current kitchen schedules, staffing templates, and staff employee files
Assure and/or conduct ongoing training and professional development of kitchen staff

REQUIREMENTS:

Culinary Certificate or Degree by an accredited culinary agency preferred
Serve Safe Certification
4-6 years’ experience in an professional busy kitchen, pubs and restaurant environment
Able to deliver and exceed the expectations of a highly demanding clientele
Positive, honest, and energetic work ethic
Solid track record of success; demonstrating upward career tracking
Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
Able to grasp, lift and/or carry up to 50 lbs. as needed
Finger/hand dexterity to operate kitchen machinery, knives, etc.
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation

JOB DETAILS AND BENEFITS:

Full-time, exempt position
Flexible, routine-time off
Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment

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