Executive Chef

Mariscos San Pedro is seeking an experienced, passionate, and forward-thinking Executive Chef to lead our culinary team. Our ideal candidate is solution-driven, goal-oriented, and motivated—someone who approaches each day with a positive outlook, the heart of a teacher, and a strong commitment to mentorship.

We are looking for a chef who is hyper-organized , able to manage multiple priorities with clarity and precision, and who brings a calm, structured approach to a fast-paced kitchen. The Executive Chef must be an effective and inspiring leader, capable of building trust, developing talent, and fostering a collaborative, growth-focused environment.

At Mariscos San Pedro, we believe deeply in the continual growth and success of every individual. We encourage our chefs to share their ideas, use their voice, and be part of shaping our evolving culinary program. We are committed to an environment where creativity, accountability, and teamwork thrive.

If you have a strong love for Mexican cuisine and are excited to lead a dynamic, supportive, and high-performing team, this may be the perfect opportunity for you.

• Lead daily kitchen operations, ensuring consistency, organization, and high performance

• Oversee food preparation, flavor execution, and presentation standards

• Develop, train, and mentor culinary staff through hands-on leadership and coaching

• Create and execute seasonal menus with a strong foundation in Mexican cuisine

• Maintain an organized kitchen environment, including prep systems, labeling, and sanitation

• Continually improve upon systems to maximize efficiency and communication.

• Manage ordering, inventory, and vendor relationships while controlling food costs and minimizing waste

• Ensure kitchen compliance with all health and safety regulations

• Build positive communication between BOH and FOH teams

• Participate in hiring, scheduling, and performance management of kitchen staff

• Drive continuous improvement and help develop systems that support efficiency and growth

• 2–5 years of experience as an Executive Chef or senior kitchen leader (CDC, Sous Chef) in a high-volume restaurant

• Knowledge of Mexican cuisine and passion for regional flavors and techniques

• Proven ability to lead, motivate, and develop a culinary team

• Exceptional organizational and multitasking skills

• Strong understanding of food costing, ordering, inventory, and kitchen financials

• Ability to remain calm, focused, and solutions-oriented in a fast-paced environment

• ServSafe Manager certification (or willingness to obtain)

• Excellent communication and interpersonal skills

• A commitment to teamwork, respect, and a positive kitchen culture