Executive Chef - Little Beach House Malibu
Little Beach House Malibu, 22716 E Pacific Coast Hwy, Malibu, CA 90265 · Little Beach House Malibu · USD 130,000-150,000 · 7+ years experience · Posted Oct 13, 2026
At a glance
- Experience
- 7+ years experience
- Location
- Little Beach House Malibu, 22716 E Pacific Coast Hwy, Malibu, CA 90265 · Little Beach House Malibu
- Salary
- USD 130,000-150,000
About the role
- The Executive Chef at Little Beach House Malibu is responsible for planning, organizing, and leading the Kitchen Department according to company, local, and regional policies and standards.
- This role is extremely operational, requiring hands-on management on the line, expo, and ticket times, alongside managing large teams, seasonal menus, and events.
- The Executive Chef owns the overall kitchen budget in conjunction with the General Manager and Head Chef, North America, while ensuring high standards for health, sanitation, and safety.
Responsibilities
- Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s)
- Oversee Back of House (BOH) operation team including recruitment, on-boarding, training, payroll, disciplinary procedures, staff performance appraisals, and development
- Adhere to health and safety policy and implement, monitor, and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law
- Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special requests, events, and dietary restrictions
- Responsible for educating and training staff on safe work habits and proper procedures for dangerous or unsafe situations
- Create, implement, and enforce processes to run an effective and efficient kitchen while maintaining high standards, food quality, COGS, and minimized margins to increase profits
- Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures, and specifications, and update signage and displays
- Ensure teamwork and synergy exists between the front and back of house staff through proper communication and task delegation
- Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service, and product delivery
- Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, and hygiene to Company and local standards
Requirements
- Minimum of 7+ years’ experience working in a similar volume-based business
- Culinary trained and professional who is passionate and curious to develop and grow as a Chef
- Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue
- Must possess consistent and stable work experience and encompass the desire to operationally support the business as an individual contributor and leader
- Must encompass Food Serve Safe certification and have experience with local sanitation regulations
- Well-versed and timely email etiquette as well as written and verbal communication
- Experienced in training, leading, and executing production and a-la-carte dining experiences
- High school diploma or equivalent trade school certification
Benefits
- Health Care: Medical, Dental & Vision
- Retirement fund with a 2% match (401K)
- Paid Time Off: sick days + vacation days
- Career Development
- Soho Impact
- Learning & Development
- Cookhouse & House Tonic
- Team Events
- Team Meal
Skills
- Food Serve Safe