Job Description

Good Lion Hospitality is looking for an Executive Chef to oversee all culinary operations for our multi-unit hospitality group, including concept development, kitchen leadership, food cost control, system development and management, cooking, food and labor related financial analysis, and staff training. This role ensures culinary excellence and operational efficiency across a diverse portfolio of restaurants and bars. The ideal candidate is a visionary leader with a strong operational mindset, a passion for seasonal and creative food, a high work ethic, great communication skills, and experience managing multiple locations.

Key Responsibilities (to include but not be limited to):
Leadership & Team Management:-Hire, train, cook alongside, and mentor chefs and kitchen leaders at each location.
-Create and maintain a culture of accountability, creativity, and hospitality.
-Conduct regular kitchen audits to ensure consistency and compliance.
-Driving between multiple projects in Ventura, CA, Santa Barbara, CA, and San Luis Obispo, CA.

Menu Development:
-Lead seasonal and concept-specific menu development across all venues and catered events.
-Ensure menus are innovative, profitable, and operationally executable.
-Collaborate with bar leadership on pairing menus and cross-department promotions.

Operations & Systems:
-Maintain and standardize recipes, portion controls, and plating guides.
-Implement systems for prep efficiency, waste reduction, and inventory management
-Partner with FOH and BOH leadership to ensure seamless service execution.

Financial Accountability:
-Monitor and manage food and labor costs to achieve company targets.
-Partner with purchasing and finance teams to negotiate with vendors.
-Analyze performance metrics (COGS, PPA, labor%) and implement corrective action plans.

Compliance & Safety:
-Ensure adherence to health, safety, and sanitation standards in all kitchens.
-Maintain all required certifications and support teams in regulatory compliance.

Qualifications:
-5+ years of progressive culinary leadership experience, including an ability for multi-unit oversight.
-Proven ability to manage food and labor costs in high-volume environments.
-Expertise in contemporary and classic cooking techniques across a variety of cuisines.
-Strong understanding of kitchen systems, training programs, and compliance protocols.
-Exceptional leadership, communication, and organizational skills.
-ServSafe Manager Certification (or equivalent) required.
-Bilingual (English/Spanish) a plus.

Benefits:
-Competitive base salary + bonus potential
-Co-pay on Health insurance.
-PTO 
-Dining discounts across the hospitality group
-Professional development and growth opportunities

Job Tags

Full time,

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