Corporate Executive Chef | Chinese Cuisine Restaurant

The company is seeking a Corporate Executive Chef to oversee multiple upscale Chinese restaurants based in California.

＜Job Overview＞

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.

<Job Description>

• 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

【Key words】

• Corporate Executive Chef
• Asian Cuisine
• Multi-unit Restaurant Operations