Executive Chef

Company Description

North Italia is a modern Italian restaurant dedicated to handcrafted dishes and memorable dining experiences. The team creates a warm, welcoming environment where guests can savor not only food and drink, but also the feeling of sharing a carefully prepared meal together. Every detail, from the energy of the dining room to the quality of each plate, is designed to connect people and satisfy the senses. North Italia invests in its team members, offering opportunities for growth, recognition, and development in a supportive setting. There is always space at the table for passionate, dedicated culinary and hospitality professionals.

Role Description

The Executive Chef is a full-time, on-site leadership role based at North Italia in Brea, CA. This role oversees all kitchen operations, including menu execution, food preparation, station organization, and quality control to ensure every dish meets North Italia’s standards. The Executive Chef leads, trains, and mentors the back-of-house team, manages scheduling, and promotes a culture of safety, teamwork, and respect. Daily responsibilities include inventory management, ordering, cost control, and collaboration with restaurant management to support service, specials, and events. The Executive Chef also maintains kitchen cleanliness and adherence to health regulations while continuously improving culinary offerings and guest satisfaction.

Qualifications

Culinary leadership skills, including team management, coaching, and performance development in a high-volume kitchen.

Experience with menu execution, recipe development, plating standards, and maintaining consistent food quality.

Strong abilities in inventory control, ordering, food cost management, and waste reduction.

Knowledge of food safety, sanitation practices, and compliance with local health regulations.

Proficiency in organizing line operations, coordinating multiple stations, and managing peak service periods.

Effective communication and collaboration skills with both back-of-house and front-of-house teams.

Previous experience as an Executive Chef, Sous Chef, or equivalent leadership role in a full-service restaurant.

Formal culinary training or relevant professional experience in Italian or contemporary cuisine is highly beneficial.

Ability to work on-site full-time in Brea, CA, with flexible availability, including evenings, weekends, and holidays.

Commitment to a guest-focused, inclusive workplace that values respect, diversity, and professional growth.

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