Executive Chef

Position: Executive Chef

Reports To: Blue Mango Executive Team

Classification: Salary Exempt

About Luna Red & The Company

Our lively gathering spot and latin inspired menu of handcrafted dishes like authentic Spanish paella craft tacos and delicious shareable plates create a culinary experience like no other in San Luis Obispo.

We are a restaurant under the Blue Mango Management umbrella. We run our restaurants with our Mission and Core Values at the forefront of every decision. We are seeking someone to join our team who will embody our values and wants to create a menu and environment where employees thrive and guests cant wait to return.

Summary of Position:

The Executive Chef leads the culinary vision and day to day execution of the kitchen setting the standard for food quality professionalism and teamwork. This role balances creativity with consistency and operational discipline ensuring every dish reflects the restaurants values and commitment to guest experience.

Working closely with senior leadership the Executive Chef develops seasonal menus guides the kitchen team and oversees all BOH operations. Alongside Sous Chefs and Kitchen Managers they support training food safety and kitchen standards helping the team cook with confidence care and consistency. They are hands-on when needed lead by example and make thoughtful decisions around food and BOH labor costs to protect both the guest experience and the health of the business.

The ideal candidate for this role demonstrates strong culinary leadership sound judgment and operational discipline. They bring a clear culinary point of view and the leadership skills to build teams maintain high standards and guide execution through collaboration accountability and clear communication.

Primary Duties and Responsibilities:

Culinary Vision & Leadership

• Define and evolve the restaurants culinary identity standards and menu integrity
• Set clear expectations for BOH performance professionalism and kitchen culture leading by example in all aspects of the role
• Own the culinary vision and company values clearly communicating them to guide daily execution and long term direction across the BOH
• Hold BOH leadership accountable to culinary operational and cultural standards
• Partner with ownership and FOH leadership to stay aligned with the restaurants mission and goals
• Serve as the final decision maker on culinary direction and BOH standards balancing creativity consistency and business performance

Menu Development and Execution

• Develop and oversee all menus for quarterly seasonal changes including Brunch Lunch Dinner Events (onsite and offsite) and Banquets that align with the brand and menu vision
• Design and price menus to meet food cost targets while remaining realistic for daily execution and volume
• Own recipe development from testing through documentation and ongoing upkeep with clear prep standards and costing to support consistent execution
• Manage menu change rollouts and communication expectations so all stakeholders are informed and prepared
• Collaborate with sous chefs and lead line cooks on daily specials and execution
• Review menu performance after launch and adjust based on guest feedback sales mix and operational realities

Kitchen Operations

• Oversee daily BOH operations to drive consistency efficiency and adherence to culinary safety and service standards
• Lead and hold CDC/KMs/Leads accountable for daily execution prep staffing and follow through stepping in to course correct when needed
• Provide active oversight during service to support smooth execution appropriate pacing and timely problem resolution
• Oversee kitchen equipment condition through routine inspection and established cleaning and maintenance schedules
• Maintain clean organized sanitary and safe BOH environments including storage and BOH areas
• Maintain compliance with health safety and company policies and readiness for inspections and audits
• Plan and publish BOH schedules a week in advance factoring in time off requests and adjusting staffing needs
• Oversee inventory management including ordering accuracy product rotation quality control and loss prevention
• Collaborate with FOH leadership to align staffing service flow and operational execution

Team Leadership & Performance

• Recruit train mentor and lead a high performing culinary team building a culture of accountability professionalism and excellence
• Establish clear role responsibilities and performance expectations for BOH team members and leaders
• Support the training and development of food runners recognizing the role as a hybrid FOH/BOH expediting position
• Oversee ongoing training; continuously improve training systems for clarity consistency and ease of execution
• Provide regular feedback coaching and performance evaluations to support individual and team development
• Address performance and conduct issues promptly through coaching corrective action and documentation in partnership with HR
• Participate in hiring performance reviews progressive discipline and terminations in accordance with company policy and employment law
• Apply workplace policies standards and behavioral expectations consistently fairly and in compliance with legal requirements

Required Skills/Abilities:

• Strong culinary point of view with the ability to design evolve and maintain a cohesive menu and food identity
• Deep understanding of flavor technique seasonality and execution in high volume kitchens
• Proven ability to balance creativity with consistency cost control and operational realities
• Strong recipe development documentation and upkeep skills including prep standards yields and costing; familiarity with recipe costing platforms (ex: Meez)
• Approachable leadership style that builds trust while maintaining clear expectations and accountability.
• Clear confident leader and communicator able to translate vision into actionable direction and hold BOH leaders accountable
• Strong command of BOH operations including service flow prep systems inventory management equipment maintenance sanitation and expediting
• Ability to prioritize effectively remain calm under pressure and make sound decisions during service
• Strong planning organization and time management skills including scheduling staffing and production planning
• Ability to adapt quickly to changing priorities volume and operational needs without losing focus or standards.
• High level of professionalism integrity and personal accountability
• Comfortable working hands on when needed while maintaining executive level oversight
• Working knowledge of kitchen related administrative tools and basic computer applications
• Willingness and ability to work a flexible schedule including weekends holidays and varied shifts
• Genuine passion for food hospitality and culinary excellence

Education and Experience:

• Minimum of 8 years of progressive kitchen leadership or management experience
• Demonstrated experience in menu development recipe writing and coaching or training culinary teams
• Strong working knowledge of kitchen operations food safety regulations and sanitation standards
• Valid Manager California Food Handler Card (or ability to obtain)
• Valid California Supervisory Sexual Harassment Prevention Certificate (or ability to obtain)

Physical Requirements:

• High level of stamina to work on feet for extended periods (be able to work in a standing position for long periods of time up to 8 hours)
• Must be able to occasionally lift balance and move food product and equipment weighing up to 50 pounds
• Must be able to perform in a fast paced busy environment with attention to detail

Required Experience:

IC