Executive Chef Position at Lucky's Steakhouse LA (Los Angeles)

About This Job

High-End Steakhouse in Los Angeles Seeks Executive Chef

A renowned, high-volume steakhouse is looking for an accomplished Executive Chef to take charge of its kitchen brigade. This establishment is celebrated for its top-tier meats, seasonal produce, and an outstanding charcuterie selection, blending classic steakhouse offerings with sophisticated and inventive cuisine.

This role presents a distinctive chance to become part of an esteemed and growing restaurant group that prioritizes both superior food and effective management. Initial training will be conducted within the Los Angeles region.

Executive Chef Responsibilities:

• Guide and mentor a skilled kitchen staff within a constructive and professional atmosphere.
• Guarantee all culinary items consistently achieve top marks for quality, plating, and uniformity.
• Work alongside ownership and senior culinary staff on menu creation, cost analysis, and introducing new ideas that utilize seasonal products.
• Supervise every operational facet of the kitchen, including procurement, stock management, and supplier relations.
• Uphold rigorous protocols for hygiene, sanitation, and workplace safety.
• Oversee expenditures related to staffing and ingredients, assuming complete responsibility for profit and loss statements, inventory, and cost management systems.
• Foster a workplace culture that emphasizes staff retention, constructive feedback, and continuous professional growth.
• Act as a representative of the kitchen for special events and direct guest engagement when required.

Desired Qualifications:

• A minimum of three years in a role as Executive Chef, Head Chef, or Chef de Cuisine within a high-capacity steakhouse or fine-dining setting (experience in establishments with over $5M in revenue is advantageous).
• Proven experience in from-scratch kitchens, including proficiency in butchering and grilling a variety of meats.
• Firm grasp of seasonal availability and culinary movements, paired with an innovative mindset for crafting menus.
• Outstanding team leadership and interpersonal abilities, with a demonstrated history of inspiring colleagues.
• Exceptional organizational skills and the capacity to excel in a rapid, dinner-focused service environment that also hosts a busy schedule of private events.
• Comprehensive expertise in financial oversight, specifically regarding controlling food and labor costs and implementing strategies for profitability.
• Availability to work a adaptable schedule that encompasses evenings, weekends, and public holidays.

Compensation & Benefits:

• Competitive annual salary beginning at $120,000 or higher, based on qualifications and background.
• Healthcare coverage.
• Paid Time Off.
• Potential for career advancement within a well-regarded and expanding restaurant organization.