Executive Chef – Greek Brasserie

Location: Coronado, CA (92118)

Salary Range: $100,000 – $110,000

Overview

A high-volume, 200-seat Greek Brasserie located in the heart of Coronado is seeking an experienced and passionate Executive Chef to lead culinary operations. Inspired by the iconic Greek flavors and elevated dining experience of venues such as Kokkari in San Francisco, this restaurant celebrates traditional Mediterranean cuisine with a refined, modern touch.

The Executive Chef will oversee all back-of-house operations, ensuring exceptional guest experiences, consistent food quality, and disciplined cost control. This is an opportunity to lead a talented culinary team in a vibrant, high-profile coastal restaurant.

Key Responsibilities

• Deliver an authentic Mediterranean dining experience through historically inspired flavor profiles and creative presentation.
• Maintain food and labor costs within budget targets while monitoring key financial metrics and profit and loss statements.
• Oversee all kitchen operations, including prep, production, and service execution for a high-volume restaurant.
• Ensure timely ticket flow and organized communication between front- and back-of-house teams.
• Implement and maintain cleanliness, sanitation, and food safety standards across all kitchen areas.
• Build, train, and mentor a cohesive culinary team that fosters growth and promotes from within.
• Cultivate a culture of accountability, learning, and excellence.
• Partner with ownership and management to develop menu innovation, seasonal offerings, and operational strategies.

Desired Candidate Attributes

• Deep technical knowledge and appreciation for traditional Mediterranean and Greek cuisine.
• Passionate about detail, flavor, and presentation.
• Proven success in managing high-volume kitchens with precision and calm under pressure.
• Strong leadership presence with the ability to inspire, teach, and motivate staff.
• Thrives in a fast-paced, guest-focused environment.
• Adept at managing costs, labor, and performance metrics to achieve financial goals.

Qualifications

• Minimum 5 years of experience as an Executive Chef or Chef de Cuisine in a high-volume, upscale concept.
• Expertise in Mediterranean or Greek cuisine strongly preferred.
• Solid understanding of cost control, inventory management, and labor oversight.
• ServSafe certification and strong knowledge of food safety best practices.
• Excellent organizational and communication skills.