Executive Chef - Century City

Who We Are

Join the team at this Kitchen, part of Jon & Vinny's restaurant group, where passion for great food and genuine hospitality come together in a fast-paced, dynamic environment! We're looking for a dedicated, team-oriented culinary leader who thrives in a multi-outlet setting and takes pride in delivering exceptional guest and client experiences. Whether you're a seasoned kitchen leader or ready to take the next step in your career, we offer a supportive and inclusive workplace with real opportunities for growth.

This Kitchen is a high-volume, multi-format culinary program serving the creative community throughout the day, spanning a cafeteria, three coffee bars, catering, and a take-out window. We're dedicated to delivering the kind of hospitality that makes every guest feel taken care of, whether they're grabbing a coffee between meetings, stopping by the cafeteria for lunch, or hosting an onsite event.

Our concept is simple yet ambitious, one unified culinary program across several formats, built on great food, consistency, and genuine hospitality. If you're someone who thrives leading a larger, cross-functional team in a high-energy environment, this is the perfect place for you.

Our Core Values

Hospitality

Hospitality is who we are; it's the kindness we extend to each other; it's the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. We expect our team members to execute our concept every day and hold hospitality paramount.

Intention

The best things in life are built and created with intention. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.

Respect

Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.

Teamwork

We value our commitment to working with and listening to each other as a team; kindness and generosity are an integral part of our professional relationships. Teamwork is essential to provide a great experience to our guests.

Determination & Readiness

We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our outlets clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.

What You'll Do

The Executive Chef position will be responsible for the following:

Culinary Leadership & Menu Development

• Design and execute rotating menus across all outlets - cafeteria, coffee bars, catering, and take-out, ensuring variety, seasonality, and adherence to nutritional/dietary considerations
• Maintain recipe standardization, portioning, and plating consistency across every station and outlet
• Partner with ownership and operations leadership on new menu rollouts, specials, and seasonal programming
• Ensure menu cohesion so the cafeteria, coffee bars, catering, and take-out window feel like one unified culinary program rather than disconnected outlets
• Stay current on food and beverage trends relevant to corporate dining and grab-and-go/coffee formats

Kitchen & Multi-Outlet Operations

• Consistently maintain a high level of cleanliness throughout all outlets
• Responsible for all administrative duties for the back of house across the cafeteria, coffee bars, catering, and take-out window
• Collecting, scanning in ME, and inputting all back-of-house invoices into PCL
• Update Prime Cost Log with accurate back-of-house data reflecting target financial goals across all outlets
• Responsible for overseeing the counting and inputting of food inventory weekly
• Manage inventory, ordering, and cost control across outlets to meet food cost targets. Targets to be detailed out in R&D process.
• Take ownership of all proper receiving processes; all products should be up to the standards of the restaurant set by DOC
• All produce, when possible, should be ordered from the Farmer's Market
• Ensure that line checks are completed daily before opening and throughout the day at each outlet, including temperature and sanitation checks
• Record and report food waste daily by outlet
• Always be ahead of the seasonal schedule to best position the flow of back-of-house operations across the cafeteria, coffee bars, catering, and take-out window
• Take ownership of the take-out window as a distinct, fast-turn service channel with its own flow and quality standards
• Oversee daily operations across the three coffee bars, ensuring consistent quality, speed of service, and product standards

Team Management

• Write fair and effective schedules for the BOH management team across all outlets
• Oversee, execute, and publish 7Shifts scheduling in coordination with the Executive Sous Chef
• Ensure there is no excessive overtime unless approved by DOC
• Oversee onboarding and termination of back-of-house staff across the cafeteria, coffee bars, catering, and take-out window
• Perform semi-annual reviews for back-of-house staff and Sous Chef(s)
• Foster a culture aligned with the restaurant group's core values across a larger, more distributed team than a single-outlet kitchen
• Manage labor budget at XX percent.

Facilities & Quality Control

• Address maintenance issues as soon as they arise and communicate them to the facilities director
• Maintain a clean and orderly workspace across all outlets
• Maintain proper food storage, labeling, and rotation procedures
• Product check should be completed each day to ensure a quality product at every outlet
• Line mise en place should be checked every day to ensure quality
• All recipes for batched and finished menu items should be tasted as they are completed throughout the day
• Responsible for teaching and training all staff on new dishes, stations and products
• Ensure that all staff have clean uniforms and all proper tools at each shift

Cross-Functional Collaboration

• Coordinate closely with the catering/events team (Carmelized Productions) to ensure seamless execution of onsite events
• Work closely with facilities on kitchen and coffee bar build-out needs, layout optimization, and equipment procurement
• Represent Kitchen in leadership meetings and cross-location initiatives
• Other duties as assigned by DOC

Who You Are

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Maintain an up to date Manager ServSafe certification.
• 5+ years in a senior kitchen leadership role (Executive Chef, Sous Chef, or Kitchen Manager) in high-volume settings.
• Experience managing multiple concurrent food & beverage outlets (e.g., cafeteria plus coffee bar, catering, or grab-and-go) strongly preferred given the scope of this role.

FLSA Status: Exempt

Annual Salary Range: $110,000 - $145,000

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

Why Join Us?

By joining our team, you'll be part of a passionate, supportive group that's constantly looking to grow, innovate, and provide the best possible experience across every outlet we run. This role isn't just about managing a kitchen — it's about building and leading a full culinary program from the ground up in a brand-new space, contributing to a brand that's all about warmth, inclusiveness, and the joy of sharing great food.

If you're excited about becoming part of the Jon & Vinny's family and are ready to take on the challenge of leading a high-volume, multi-outlet, hospitality-focused program, we'd love to meet you!

Apply today and let's build something great together.