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Executive Chef

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Job Location:

Los Angeles, CA - USA

Monthly Salary: Not provided by the employer

Posted: 4 October 2026 (2 days ago)

Application Deadline: 1 January 2027

Vacancies: 1 Vacancy

Job Summary

This position will lead the development of concept restaurant serving Indian cuisine. This concept will recreate Indian dishes resonant with the American palate (Spiced Lamb Burger Chicken Tikka Poutine etc.).
Key responsibilities:

Participate in design of commercial kitchen menu preparation serving space and develop network of vendors.
Direct the day to day operations of all areas of the kitchen including outlets banquets stewarding and purchasing.
Manage Human Resources in the kitchen in order to attract retain and motivate the associates while providing a safe environment. Interview hire train develop empower coach and counsel conduct performance and salary reviews resolve problems provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement production preparation and presentation of all food in the restaurant in a safe sanitary cost effective manner.
Monitor and control the maintenance/sanitation of kitchen equipment and related areas to ensure a healthy safe work environment which meets/exceeds federal state corporate and franchise standards and regulations.
Develop implement and manage the budget; continually analyze forecast monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records production lists pars training etc...) within guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.

Experience Skills and Knowledge

Indo-Chinese cookery experience is mandatory
Culinary education
5 years of employment in a related position.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Knowledge of restaurant operations including marketing plans security and safety programs personnel and labor relations preparation of business plans repairs maintenance budget forecasting quality assurance programs hospitality law and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Command of the English language both written and verbal.

Required Experience:

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