Tellus Recruiting
About the Role
・Collaborate with other Corporate Executive Chefs on menu development, including recipe creation and cost design, to maintain and enhance overall culinary standards across the brand
・Support new restaurant openings by assisting with kitchen layout planning, equipment setup, and operational flow
・Train newly appointed managers in restaurant operations, staff supervision, and sanitation standards to ensure alignment with company guidelines
・Serve as chef during internal events and VIP dinners, taking the lead on menu execution and presentation
・Conduct regular kitchen inspections at each location to assess ingredient handling, cooking procedures, service operations, and cleanliness
・Oversee purchasing of ingredients, equipment, and supplies, balancing quality and cost while managing the culinary budget
・Ensure accurate and timely processing of invoices and receipts, maintaining smooth communication with the accounting department
・Provide hands-on support to kitchen staff as needed, including assistance with prep work and plating
・Coordinate responsibilities across kitchen stations (e.g., grill, steam, prep, dishwashing) and lead pre- and post-shift briefings for effective communication
・Manage catering orders in collaboration with the Catering Manager, overseeing order accuracy, delivery timelines, food procurement, and staffing
・Offer support and guidance to staff, helping foster motivation and addressing concerns
・Delegate responsibilities based on individual abilities and development levels to support both personal and team goals
・Adjust staffing schedules and shift structures in response to business needs to maintain efficient restaurant operations
・Participate in internal meetings and contribute to the improvement of kitchen operations through feedback and proposals
・Ensure compliance with internal policies as well as local, state, and federal health and labor regulations
Requirements
Minimum of 5 years of experience as a Kitchen Manager in a high-volume restaurant environment
Physical ability to stand, walk, and perform repetitive movements (e.g., bending, lifting) for extended periods
Ability to lift and carry up to 50 pounds (approximately 23 kg)
In-depth knowledge of back-of-house operations, including procurement, inventory management, and kitchen workflow
Familiarity with food safety regulations at the local, state, and federal levels
Awareness and understanding of current and emerging food trends
Strong communication and interpersonal skills
Ability to manage multiple tasks simultaneously and meet deadlines in a fast-paced environment
About the Company
The company is seeking a Corporate Executive Chef to oversee multiple upscale Chinese restaurants based in California.
The Corporate Executive Chef is responsible for overseeing all culinary operations across the brand, ensuring the quality of cuisine and consistency of brand standards.
This role manages all back-of-house functions including leadership, staff training, purchasing, food preparation, quality control, sanitation, and cleanliness.
The position also drives menu development and supports the execution of full-service operations.
At the flagship location, the Corporate Executive Chef additionally handles daily kitchen activities, including hiring, training, and supervision of back-of-house staff.