Executive Chef - Cucina Enoteca Newport Beach

Executive Chef - Cucina Enoteca Newport Beach Urban Kitchen Group - 3.6 Newport Beach, CA Job Details Full-time $90,000 - $100,000 a year 1 hour ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Menu design Sourcing Occupational safety regulation compliance Budget management Teamwork Maintaining an organized workspace Food safety management Recruitment process management Operations management Equipment repair Supplier management ServSafe Customer service Fine dining experience 5 years Word processing Food Safety Manager Certification Staff scheduling Regulatory compliance Cooking Production inventory management English Managing hospitality teams Research Sanitation procedures Supervising experience Kitchen cost control Team management Plating Kitchen staff training Employee relations management Mentoring Vendor relationship management Recruiting Organizational skills Italian cuisine Materials management in food and beverage Overseeing HR compliance Food ordering ServSafe Food Manager Certification Kitchen staff scheduling Senior level POS systems Leadership Communication skills Staffing management Kitchen equipment maintenance Operational budget management Overseeing training Kitchen organization Staff development Hospitality management Performance evaluation Full Job Description Summary Oversee and coordinate the planning, organization, training, and leadership of all back-of-house operations for our exceptional modern Italian dining experience. This is a hands-on role for a chef who can balance fine technique with efficient operations and a collaborative team culture. The ideal candidate brings creativity, discipline, and strong leadership, with a passion for seasonal ingredients, house-made pasta, elevated Italian classics, and consistent execution. Responsibilities Design and execute seasonal menus inspired by modern Italian cuisine. Lead daily kitchen operations with a focus on quality, consistency, and timing. Train, mentor, and manage kitchen staff, including sous chefs, line cooks, and prep cooks. Maintain food cost, labor cost, and inventory within budget goals. Build recipes, specs, and plating standards for all menu items. Oversee ordering, vendor relationships, product sourcing, and inventory control. Ensure compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members. Collaborate with ownership and front-of-house leadership on specials, events, and guest experience. Maintain a high standard of cleanliness, organization, and professionalism in the kitchen. Maintain equipment and manage repairs. Continue self-education related to food trends through research, networking, and periodicals. Create a positive employee relations climate that embodies the UKG standard of culture. Responsible for hiring and scheduling, and ensuring that all positions are staffed appropriately based on business levels. Make employment and termination decisions consistent with Human Resource guidelines. Perform employee performance reviews on a timely basis. The position is full-time and requires regular, reliable attendance. Any other duties are at the discretion of the owner and/or Culinary Director. Skills Excellent customer service skills, initiating hospitality. Strong organizational skills and ability to multi-task. Commitment to educate, supervise, and direct the work of others. Extensive knowledge of cooking techniques and Italian cuisines. Understand and possess a strong sense of cost control. Familiarity with fine dining steps of service. Working knowledge of computer word processing programs and restaurant POS programs. Knowledge of safety and sanitation. Communicate and understand the English language and have excellent written and verbal communication skills. Physically able to stand and exert fast-paced mobility for periods of up to 10 hours in length, lifting, bending and stooping and to frequently lift and carry plates, trays and other objects weighing 35 pounds or more. Qualifications Minimum 5 years of management experience with emphasis on catering and fine dining. High volume experience necessary. Valid serve safe manager certificate.

Pay Range:

$90,000 - $100,000 Annual Apply today! We can't wait to meet you! www.urbankitchengroup.com

Job Type:

Full-time Pay:

$90,000.00 - $100,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Experience:

Management:

5 years (Required)

Fine Dining:

3 years (Required)

Italian:

3 years (Required)

Full Service Restaurant:

3 years (Required)

Work Location:

In person