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Job Description
Executive Head Chef Shawarma Guys - 5.0 La Mesa, CA Job Details Full-time Up to $80,000 a year 8 hours ago Benefits Paid training Food provided Qualifications Kitchen health and safety standards Spanish Communication with suppliers Team supervision Budget control Food Safety Manager Certification Staff scheduling Job-specific skills training (staff training program) Operations coordination planning Labor cost analysis Team scheduling English Cost control Managing catering events Team development FIFO Kitchen cost control Food safety sanitizing procedures Stacking Staff training Kitchen staff training Vendor communication Catering chef experience Managing kitchen staff Kitchen staff scheduling Restaurant cost management Leadership Delegation Staffing management Kitchen stations
Full Job Description Classification:
Full-Time | Hourly During Training & Development Period →
Exempt Executive Chef Upon Successful Completion of Training Requirements Compensation:
Hourly Training Rate (Determined at Time of Hire) During Training & Development Period → $80,000 Annual Salary + Performance-Based Bonus Program Upon Promotion to Executive Chef
Shawarma Guys believes Executive Chef positions are earned through demonstrated leadership, operational excellence, accountability, and proven performance—not simply through tenure or prior experience. For this reason, all Executive Chef candidates will begin employment in a structured training and development program designed to ensure complete mastery of Shawarma Guys culinary standards, operational systems, leadership expectations, financial controls, and company procedures before being promoted into the Executive Chef role. Upon hire, the selected candidate will be employed as an hourly management trainee at a rate determined based upon experience, qualifications, demonstrated skill level, and prior leadership experience. The purpose of the training period is to provide the candidate with a complete understanding of every operational function within the organization and to verify their ability to independently lead the kitchen while maintaining all company standards. The training period is performance-based and not time-based. There is no guaranteed timeline for promotion. Advancement will occur only after the candidate demonstrates the ability to consistently execute all responsibilities of the Executive Chef position without assistance, supervision, or intervention from Ownership, Human Resources, Operations, or other management personnel. During the training and development period, the candidate will be expected to successfully learn, perform, and demonstrate competency in all areas of restaurant operations, including but not limited to: Culinary & Production Mastery Preparation of all menu items according to approved recipes and specifications. Protein trimming, butchering, marination, stacking, slicing, and production procedures. Proper shawarma stack construction and cooking procedures. Portion control standards and yield management. Food quality standards and presentation requirements. Daily prep planning and execution. Production forecasting based on sales trends. Catering preparation and execution. Food storage procedures. FIFO rotation systems. Temperature control and food safety standards. Waste reduction and product utilization. Inventory & Ordering Management Daily inventory procedures. Weekly inventory reconciliation. Monthly inventory audits. Vendor ordering systems. Invoice verification and approval. Product receiving procedures. Inventory variance investigations. Inter-store transfer procedures. Cost tracking and reporting. Product forecasting and purchasing decisions. Labor Management & Scheduling Building and maintaining labor-efficient schedules. Understanding labor budgets and labor targets. Managing staffing levels based on sales projections. Controlling overtime exposure. Managing employee attendance issues. Handling employee call-outs and shift coverage. Managing break compliance. Meal period compliance. California labor law compliance. Productivity management and deployment. Leadership & Team Development Leading by example during all shifts. Managing kitchen culture and morale. Conflict resolution. Coaching and counseling employees. Conducting performance evaluations. Delivering corrective action and accountability. Training new employees. Cross-training staff members. Building succession plans for future leaders. Creating a culture of ownership and accountability. Operational Management Opening procedures. Closing procedures. Key holder responsibilities. Security procedures. Alarm systems. Cash handling awareness. Administrative reporting requirements. Daily operational checklists. Catering coordination. Emergency response procedures. Vendor communication. Facility maintenance reporting. Food Safety & Compliance California Health Department regulations. Food Handler compliance. Sanitation procedures. Cleaning standards. Labeling requirements. Temperature logging. Chemical safety. Equipment maintenance standards. Workplace safety requirements. Accident reporting procedures. Technology & Systems 7Shifts scheduling platform. Slack communication platform. Inventory tracking systems. Ordering systems. Company reporting systems. Operational checklists. Labor reporting tools. Performance tracking tools.
PROMOTION REQUIREMENTS
Prior to promotion into the Executive Chef position, the candidate must successfully demonstrate the ability to: Independently operate all kitchen stations. Train employees without assistance. Create schedules that meet labor targets. Place all vendor orders accurately and independently. Manage inventory without supervision. Execute catering events successfully. Maintain food cost controls. Maintain labor cost controls. Enforce food safety standards. Enforce company policies consistently. Lead shifts effectively under pressure. Handle staffing challenges independently. Resolve operational issues without ownership intervention. Communicate effectively with employees, vendors, Human Resources, and Ownership. Consistently meet performance expectations for a sustained period of time. Ownership, Human Resources, and Operations reserve the sole authority to determine when a candidate has successfully completed training requirements and is prepared for promotion.
PROMOTION TO EXECUTIVE CHEF
Upon successful completion of all training requirements and approval by Ownership, Human Resources, and Operations, the employee will: Be promoted into the Executive Chef position. Transition from hourly status to exempt salaried status. Receive an annual salary of $80,000. Assume full Executive Chef responsibilities. Become accountable for overall Back of House performance. Become eligible for future participation in the Executive Chef Bonus Program.
EXECUTIVE CHEF ACCOUNTABILITY AFTER PROMOTION
Once promoted, the Executive Chef assumes full responsibility and accountability for: Kitchen operations. Staff scheduling. Employee call-outs. Staffing levels. Recruiting participation. Employee onboarding. Training programs. Food quality. Recipe compliance. Food safety compliance. Health Department compliance. Cleanliness and sanitation. Labor management. Labor cost performance. Food cost performance. Inventory controls. Vendor ordering. Catering execution. Team leadership. Employee accountability. Operational organization. Daily execution of company standards. The Executive Chef is expected to run the kitchen as if it were their own business and will be evaluated based upon the overall performance, profitability, cleanliness, organization, compliance, leadership, and effectiveness of the Back of House operation.
BONUS ELIGIBILITY
Participation in the Executive Chef Performance Bonus Program shall not begin immediately upon promotion. Bonus eligibility shall begin only after: Successful completion of the training and development period. Promotion into the Executive Chef position. Completion of ninety (90) days in the Executive Chef role. All bonuses are discretionary, performance-based, subject to company review, and are never guaranteed. The Company reserves the right to extend the training period, suspend advancement, revoke bonus eligibility, or require additional development if performance standards are not consistently maintained.
Job Type:
Full-time Pay:
Up to $80,000.00 per year
Benefits:
Food provided
Experience:
Executive Chef/Kitchen Management:
5 years (Required)
Language:
English and Spanish (Required)
License/Certification:
Manager's Food Handler Certificate (Required) Ability to
