Executive Head Chef

Shawarma Guys • Full-time • La Mesa, California, United States • $80k / year • 1m ago

Executive Chef Job Description

Reports To: Owner / COO / Human Resources
Location: Shawarma Guys
Classification: Full-Time | Exempt (Post-Probation)
Compensation: $80,000 annually + Performance-Based Bonuses (Post-Probation)

Position Overview

The Executive Chef serves as the highest-ranking culinary leader within the organization and maintains full operational accountability for all back-of-house (BOH) functions. This is not a consultative or advisory role. It is a hands-on, execution-driven leadership position requiring consistent on-site presence, direct oversight, and active participation in daily operations.

The Executive Chef must be able to operate effectively in a super fast-paced, high-volume environment, multitask under constant operational pressure, and uphold uncompromising performance standards across all team members. This role demands decisive leadership, speed, discipline, and absolute consistency.

The Executive Chef is accountable for food quality, cost controls, labor discipline, staff performance, food safety compliance, and unwavering execution of Shawarma Guys operational standards. This role functions as a designated key holder and serves as a primary operational liaison between Ownership, Human Resources, and store-level leadership teams.

Probationary Training & Ramp-Up Period

Upon hire, the Executive Chef will enter a probationary training period designed to ensure complete operational mastery of Shawarma Guys standards, systems, and expectations.
During this probationary period, the role will be compensated at an hourly training rate, to be determined at time of hire.
The probationary period will continue until the individual is fully trained, assessed, and deemed competent in all Executive Chef duties, systems, and responsibilities, including culinary execution, labor control, inventory management, compliance, and leadership performance.
Transition to full-time exempt status and annual salary compensation will occur only after successful completion of this training period, as determined by Ownership and Human Resources.
Completion of probation is performance-based, not time-based, and may be extended if standards are not consistently met.

Leadership & Team Management

Serve as a trusted key holder responsible for opening and closing procedures, alarm systems, offices, and all secured storage areas.
Lead by example in a high-speed, high-pressure environment, maintaining composure, structure, and authority during peak service periods.
Collaborate with Human Resources and Operations to develop, modify, and enforce kitchen schedules aligned with sales forecasts, labor targets, and legal compliance.
Participate in second-round interviews, skill assessments, and final hiring recommendations in coordination with HR and recruitment partners.
Design, implement, and personally lead onboarding and training programs covering recipes, station execution, food safety, sanitation, speed, accuracy, and multitasking expectations.
Maintain a professional, respectful, and structured work environment with zero tolerance for gossip, harassment, intimidation, or disruptive conduct.
Set and uphold clear, non-negotiable performance standards; provide real-time coaching; document deficiencies; and follow through with corrective and disciplinary action.
Hold all team members accountable to speed, quality, cleanliness, and accuracy standards at all times.
Provide operational support to Front of House when necessary to protect service flow and guest experience.

Culinary Standards & Execution

Ensure every menu item is produced strictly in accordance with approved recipes, build charts, portion controls, and presentation standards.
Actively manage prep sequencing, cook times, line organization, and ticket flow to prevent service delays or bottlenecks.
Prohibit all unauthorized recipe modifications, over-portioning, or substitutions.
Confirm all food is cooked, held, cooled, labeled, dated, and served within approved food safety parameters.
Maintain full working knowledge of butchering, marination, stacking, and prep processes to ensure total operational coverage.
Oversee daily shawarma stacking to ensure proper yield, food safety, and cook-through.
Ensure bread handling and storage procedures meet quality standards and guest expectations.
Enforce ticket organization and kitchen communication systems to preserve speed, accuracy, and order priority.

Compliance, Safety & Labor Law

Maintain full compliance with California Department of Public Health regulations and internal sanitation standards.
Enforce proper handwashing, glove use, uniform compliance, labeling, and station cleanliness at all times.
Conduct and document daily BOH sanitation and safety walkthroughs.
Ensure all meal and rest breaks are taken in full compliance with California labor law, with no employee working past the 5th hour.
Prevent labor violations through proactive scheduling, break planning, and real-time enforcement.
Complete and verify AM, MID, and PM operational checklists daily via 7Shifts.

Inventory, Ordering & Cost Control

Perform daily inventory counts on critical items including proteins, sauces, dry goods, and packaging.
Analyze product usage against sales data to identify waste, theft, or over-prep.
Conduct monthly full inventory audits and reconcile discrepancies exceeding 5%.
Receive and inspect all deliveries for quality, quantity, pricing accuracy, and damage.
Approve invoices only after verification and submit promptly for processing.
Ensure all inventory reporting and ordering deadlines are met without exception.
Control ordering based on historical sales, prep logs, and actual usage data.
Document and track all inter-location transfers for accurate cost allocation.

Operational Accountability

Maintain physical readiness to perform all kitchen duties, including lifting up to 50 lbs.
Independently manage large catering orders including prep, staffing, packing, labeling, and execution.
Resolve operational disruptions decisively without reliance on ownership presence.
Enforce company policies consistently and escalate violations through proper HR documentation channels.
Maintain on-call staffing plans to support uninterrupted operations.
Actively work shifts as required to stabilize labor and service execution.
Delegate tasks with defined expectations, deadlines, and accountability.
Ensure daily egg roll production, FIFO rotation, and correct thawing procedures.
Prevent food carryover by discarding prior-day proteins.
Monitor labor hours, meal premiums, and overtime exposure daily.

Skills, Experience & Requirements

Minimum 3–5 years of Executive Chef experience in high-volume fast-casual or QSR environments.
Demonstrated ability to thrive in a super fast-paced, high-pressure operating environment, effectively multitask across competing priorities, and uphold high performance standards across all team members without exception.
Proven ability to lead teams, enforce accountability, and manage cost controls and operational systems.
Strong written and verbal communication skills.
Bilingual English/Spanish preferred.
Proficiency with scheduling, communication, and inventory platforms including 7Shifts and Slack.
Valid California Food Handler certification.
Flexible availability including evenings, weekends, and holidays.
Ability to meet the physical demands of a production kitchen.

Performance-Based Bonus Structure

The Executive Chef is eligible for a monthly performance-based bonus tied strictly to combined labor and food cost performance.
All calculations include payroll taxes and workers’ compensation.
Bonuses are discretionary, performance-based, and not guaranteed.

Tiered Monthly Bonus Structure

Combined Cost 60%–57%: $400
Combined Cost 56.99%–54%: $800
Combined Cost 53.99%–51%: $1,200
Combined Cost 50.99%–48%: $1,600
Combined Cost 47.99% and below: $2,000
Bonus periods run from the 1st through the final day of each month.
Qualified bonuses are paid on the 20th of the following month.

Bonus Performance Optimization Guidelines

The following expectations define behaviors and controls required to qualify for performance bonuses. These are mandatory operational standards.

Food Cost Control Expectations

Do not allow free food, unauthorized meals, or undocumented comps.
Monitor ticket builds during service to prevent over-portioning.
Enforce exact portioning using approved tools and build charts.
Roll egg rolls fresh daily and discard unused or thawed product at day’s end.
Place vendor orders using prep logs, inventory counts, and sales data.
Prep only for same-day service unless explicitly approved.
Discard all prior-day proteins.

Labor Cost Control Expectations

Complete egg roll rolling daily to avoid excess labor later in the week.
Stagger breaks to avoid coverage gaps and 5th-hour violations.
Schedule labor using projections, trends, and real-time volume.
Avoid overstaffing slow periods or understaffing peak service.
Prohibit early clock-ins or extended shifts without documented justification.
Address underperforming or misaligned labor through coaching, schedule adjustments, or termination.
Prep efficiently to prevent labor waste.
Monitor labor daily and correct deviations immediately.

Failure to actively manage food and labor costs—even when operational standards are otherwise met—may result in disqualification from bonus eligibility for the applicable period.

Job Type: Full-time

Pay: Up to $80,000.00 per year

Benefits: