Executive Chef Job Description

Reports To: HR / COO
Location: Shawarma Guys
Classification: Full-Time | Exempt
Training Period Pay: $22/hour (90 days or less, based on ability to acclimate to company guidelines)
Post-Training Pay: $80,000 annually, plus possible bonus opportunities of up to an additional $10,000 per year based on performance categories

Position Summary

The Executive Chef is the senior culinary leader of Shawarma Guys, overseeing all back-of-house operations in a high-volume, busy food truck environment. This role ensures consistency in recipe execution, food quality, vendor relations, staff training, sanitation, and compliance with company standards. The Executive Chef is also a key holder and serves as the primary liaison between HR, COO, and store-level staff.

The training period is 90 days or less depending on performance. During this period, the candidate will earn $22/hour. A final test must be passed before officially graduating into the Executive Chef role. Candidates must have a minimum of 5 years’ experience managing a full-service kitchen and restaurant to be considered.

Key Responsibilities

Leadership & Team Management

• Serve as a key holder for the restaurant, office, and all storage units.

• Work 60+ hours per week based on company needs.

• Partner with HR and store managers to build and manage schedules.

• Conduct second-round interviews for kitchen staff and coordinate with recruiters/HR on hiring.

• Lead all new hire training, ensuring proper recipe execution and compliance with sanitation protocols.

• Provide clear, respectful, and timely communication across all company channels (Slack, 7 Shifts, etc.).

• Speak to all staff in a respectful and professional manner, relaying all issues to HR as appropriate.

• Remain level-headed, making decisions based on company guidelines and policies rather than emotions.

• Lead by example in professionalism, cleanliness, and accountability.

• Create a growth-focused work environment, reducing entitlement and unnecessary complaints.

• Handle kitchen staff callouts:

  • Contact staff directly to cover shifts.

  • Personally pick up shifts when needed to minimize labor costs.

  • Ensure schedules are adjusted fairly and efficiently.

• Provide daily delegation of tasks and ensure efficiency even on days off.

Culinary Standards & Recipe Execution

• Duplicate and enforce all company-guided recipes without deviation.

• Ensure all kitchen staff are trained on preparation, portioning, cooking, and plating.

• Focus on high food quality while reducing ticket/wait times.

• Oversee all batch cooking, scaling accuracy, labeling, and storage.

• Learn butcher work and marinades to step in during emergencies.

• Uphold quality control during all shifts, catering events, and peak times.

Compliance & Safety

• Maintain compliance with all local and state health codes.

• Enforce sanitation policies, hand washing, labeling, and dating protocols.

• Conduct daily walkthroughs and equipment checks.

• Enforce uniform and hygiene policies.

• Ensure labor law compliance, including meal and rest breaks under California law.

• Monitor and enforce daily completion of AM, MID, and PM checklists in 7 Shifts.

Inventory & Vendor Management

• Perform accurate daily inventory counts and track usage against established par levels.

• Complete thorough and precise monthly audits to ensure accountability.

• Verify all deliveries for quality, quantity, and pricing accuracy upon receipt.

• Ensure all orders are submitted on time:

  • Entered by staff or yourself no later than 5:00 PM daily.

  • Sent to vendors no later than 8:00 PM daily to guarantee timely processing.

• Work closely with the butcher to maintain meat preparation standards and specifications.

• Maintain accurate par levels to avoid shortages or excessive overstock.

• Ensure Slack ordering lists are updated daily with required items and shared with management.

• Oversee and enforce the completion of all 7Shifts checklists with proper supporting photos showing the condition, setup, or preparation of each item.

• Drive a culture of accountability and accuracy in inventory, ordering, and vendor communication.

Execution & Operational Excellence

• Execute large catering orders with accuracy and timeliness, even without COO present.

• Problem-solve in real time while maintaining service quality.

• Enforce all policies outlined in the company handbook.

• Provide HR and COO with feedback on staff performance and operational needs.

• Maintain ability to lift up to 50 lbs and work in a physically demanding environment.

⚠️ Note: The responsibilities, duties, and requirements described above are not all-inclusive. They may be modified, updated, or changed at any time with or without notice, based on the needs of Shawarma Guys and its leadership.

Skills & Qualifications

• Minimum 5 years of full-service restaurant management experience in a fast-paced kitchen.

• Prior experience as an Executive Chef or similar senior leadership role.

• Strong leadership, delegation, and problem-solving skills.

• Ability to communicate respectfully and professionally with staff at all times.

• Level-headed decision-making, following company guidelines and policies rather than emotions.

• Deep knowledge of food safety, commercial kitchen operations, and recipe execution.

• Tech savvy and proficient in platforms including 7 Shifts, Slack, and vendor ordering systems.

• Strong vendor and butcher communication skills.

• Bilingual (English/Spanish) preferred.

• Valid Food Handler’s Certificate.

• Must be able to work weekends, evenings, and holidays as required.

• Must have a valid driver’s license with a clean driving record and be able to drive the food truck in case of emergencies (not a daily requirement).