Executive Chef

Blue Plate Oysterette opened in 2009 as a neighborhood-focused seafood restaurants embracing the riches of the oceans with an open kitchen, facing the beautiful Pacific and a vibrant, high-volume space. We’re looking for a chef that wants a new home – a chef that loves seafood, is curious about sourcing, embraces simple preparations of excellent ingredients, and appreciates the bounty of the seas and the Santa Monica farmer’s market.

We’re part of a small group of restaurants with a marketing team and amazing hourly staff and we’re looking for the right person to take the existing successful restaurant to a new level.

The Executive Chef has to be a multi-faceted leader:
1) A strong palate with a deep knowledge and love of seafood and vegetables along with a strong base of sources and farms they like to work with. MUST LOVE AND KNOW SEAFOOD.
2) a good understanding of the basic finances of food, costing, and inventory,
3) a compelling leader, with a love for teaching and developing their team,
4) hospitality-focused, with an understanding that the guest comes first.

The overall role of the Executive Chef :
1.

Menu development – working with Jen with seasonal seafood to create excellent food
2. Maintain consistency and food quality
3.

Manage food usage, recipes, inventory and purchases of each chef to maximize food cost
4. Review schedules with chef and make sure each chef properly manages labor
5.

Provide creative guidance for each chef in developing and deploying initiatives
6. Provide overall mentorship and leadership presence for the chefs and the entire kitchen Staff

More detail about Blue Plate Oysterette part of Blue Plate Restaurant Group, please visit https://culinaryagents.com/entities/22496-Blue-Plate-Oysterette

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