R&D Executive Chef / Culinary Director Porter's Fried ChickenR&D Executive Chef / Culinary DirectorLos Angeles, CA$22–$25 / hourPorter's Fried Chicken is building a modern fried chicken brand with the goal of delivering exceptional food, consistency, and hospitality while creating systems that can scale as the company grows. Our goal is to build Porter s with the professionalism, consistency, and operational discipline expected from a major restaurant brand while maintaining the product quality and attention to detail of a chef-driven concept.
NewSushi Chef Sushi Bar Hermosa BeachSushi ChefHermosa Beach, CA$25–$35 / hourOur modern approach features a progressive nigiri menu that playfully riffs on tradition nigiri and served directly by our chefs to just 12 guests seated around our elegant sushi counter. Sushi Bar Hermosa is an exclusive, intimate 17-course omakase concept that s redefining the sushi experience.
NewChef - Line Cook Helios Coffee RoastersChef - Line CookLos Angeles, CA$26–$38 / hourIf you love great coffee, food, matcha, and hospitality, we d love to meet you. 8209 Melrose Ave, Los Angeles. Helios Coffee & Roasters is opening on Melrose Avenue, and we re building our opening team.
Line Cook Death & Co Los AngelesLine CookLos Angeles, CAThe physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. Line Cooks report to the Chef de Cuisine, Sous Chefs, and Kitchen Managers and are expected to work in tandem with the Sous Chef, other Line Cooks and the rest of the back of house staff.
Executive Chef/Chef King's Seafood CompanyExecutive Chef/ChefLos Angeles, CaliforniaHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Executive Chef Ii, Potential Business Opportunity CenterplateExecutive Chef Ii, Potential Business OpportunityAnaheim, CaliforniaCenterplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command.
Executive Chef | Kali Hotel & Rooftop Crescent CareersExecutive Chef | Kali Hotel & RooftopInglewood, CaliforniaThe culinary organization must support multiple concepts and dayparts simultaneously, including meetings and social events of 200+ guests, high-volume restaurant service, VIP experiences and major event-driven demand. Ensure culinary teams are prepared for high-volume restaurant service, 200+ guest events, VIP experiences, major Hollywood Park event days and unexpected demand spikes.
Executive Sous Chef Lawry's CareersExecutive Sous ChefBeverly Hills, California$80,000–$85,000 / yearWorks with the Executive Chef to monitor and ensure the achievement or bettering of financial goals for food and labor costs to achieve the restaurant budget, including food cost management, labor forecasting, profitability, and restaurant financial performance objectives. · Coaches and gives instruction to the kitchen co-workers in the fine points of cooking including proper execution and plating of all dishes while supporting training, coaching, mentorship, leadership development, and succession planning.
Executive Chef - Kali Hotel & RooftopLearn More Crescent Hotels & ResortsExecutive Chef - Kali Hotel & RooftopLearn MoreLos Angeles, CA$160,000–$170,000 / yearThe culinary organization must support multiple concepts and dayparts simultaneously, including meetings and social events of 200+ guests, high-volume restaurant service, VIP experiences and major event-driven demand. REQUIRED SKILLS/ABILITIES: Significant Executive Chef or senior culinary leadership experience in a high-volume luxury, lifestyle or upper-upscale hotel, resort, entertainment district or comparable hospitality environment.
Executive Chef | Kali Hotel & Rooftop Crescent Hotels & Resorts LLCExecutive Chef | Kali Hotel & RooftopInglewood, CA$160,000–$170,000 / yearPart timeThe culinary organization must support multiple concepts and dayparts simultaneously, including meetings and social events of 200+ guests, high-volume restaurant service, VIP experiences and major event-driven demand. Ensure culinary teams are prepared for high-volume restaurant service, 200+ guest events, VIP experiences, major Hollywood Park event days and unexpected demand spikes.
Executive Chef - Salary: $90,000 - $120,000 Six Flags Entertainment CorpExecutive Chef - Salary: $90,000 - $120,000Valencia, CA$90,000–$120,000 / yearMinimum 8-10 years of progressively responsible culinary leadership experience including 5 years of senior leadership experience overseeing multiple foodservice outlets, catering operations or large-scale culinary production. The Executive Chef will provide strategic leadership and operational oversight of all culinary functions across 22 restaurants, carts, special events, and catering operations, ensuring exceptional quality, consistency, innovation, and guest satisfaction.
Executive Chef Six Flags Entertainment CorporationExecutive ChefValencia, CaliforniaFull timeMinimum 8–10 years of progressively responsible culinary leadership experience including 5 years of senior leadership experience overseeing multiple foodservice outlets, catering operations or large-scale culinary production. The Executive Chef will provide strategic leadership and operational oversight of all culinary functions across 22 restaurants, carts, special events, and catering operations, ensuring exceptional quality, consistency, innovation, and guest satisfaction.
SR. EXECUTIVE CHEF - Gainesville, FL Compass Group North AmericaSR. EXECUTIVE CHEF - Gainesville, FLCulver City, CA$100,000–$125,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.
SR EXECUTIVE CHEF Compass Group North AmericaSR EXECUTIVE CHEFCulver City, CA$100,000–$125,000 / yearOther Forms of Compensation: Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients.
Executive Chef - Soho Warehouse DTLA Soho House & Co.Executive Chef - Soho Warehouse DTLALos Angeles, CA$120,000–$130,000 / yearPurchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety. Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure.
Executive Chef Compass Group North AmericaExecutive ChefLa Mirada, CA$110,000–$115,000 / yearThe Executive Chef is expected to develop Sous Chefs and culinary teams, maintain a strong presence in daily operations, solve problems proactively, plan ahead, and ensure the operation is organized, financially responsible, safe, and service-ready. The Executive Chef should demonstrate excellent culinary skills, hands-on leadership, ownership, accountability, self-motivation, strong organization, problem-solving, planning, teamwork, financial awareness, and the ability to operate effectively with limited direct supervision.
SR. Executive Chef - Gainesville, FL Compass Group USA IncSR. Executive Chef - Gainesville, FLCulver City, CA$100,000–$125,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.
SR. Executive Chef Compass Group USA IncSR. Executive ChefLos Angeles, CA$100,000–$125,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.
SR Executive Chef Compass Group USA IncSR Executive ChefLos Angeles, CA$100,000–$115,000 / yearOther Forms of Compensation: Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients.
Executive Sous Chef - Soho Warehouse DTLA Soho House & Co.Executive Sous Chef - Soho Warehouse DTLALos Angeles, CA$80,000–$90,000 / yearLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure. Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety.