Executive Chef

This position is for The Original Pantry worksite.

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

The Executive Chef will lead the culinary relaunch of The Original Pantry Café, one of Los Angeles’ most iconic and historic restaurants. This role is responsible for day-to-day kitchen operations while collaborating closely with the Senior Director of Food Services on menu development, execution, and creative direction. The Executive Chef will play a critical role in modernizing the menu while honoring the restaurant’s legacy and customer favorites. The ideal candidate is both a strong operator and a creative leader, with experience managing high-volume kitchens, working in union environments, and guiding teams through change. This position is central to reestablishing The Original Pantry as a beloved institution with a renewed vision.

Responsibilities

Culinary & Menu Leadership

• Develop, design, and execute menus aligned with the brand and financial goals.

• Ensure consistent food quality, taste, presentation, and portion control.

• Establish and maintain standardized recipes and preparation procedures.

• Oversee all food preparation and plating during service.

• Lead seasonal menu updates and special offerings.

• Execute and manage all daily kitchen operations for The Original Pantry Café and shared services for Riordan’s Tavern as applicable.

• Collaborate with the Senior Director of Food Services on menu development, with final approval resting with the Senior Director.

• Modernize the menu using current culinary trends while retaining core customer-favorite dishes from the original menu.

Operations & Quality Control

• Oversee food production, food safety, and kitchen sanitation in compliance with health codes and ServSafe standards.

• Ensure consistent execution, speed of service, and product quality in a high-volume environment.

• Maintain efficient kitchen workflow, prep systems, and line execution.

• Oversee kitchen cleanliness, organization, and equipment maintenance.

• Participate in equipment selection, kitchen layout improvements, and workflow redesign as part of the reopening process.

• Manage food cost, waste reduction, and inventory systems to meet budget targets.

• Monitor and manage kitchen scheduling to support service needs.

Leadership & Union Workforce Management

• Supervise and lead a unionized kitchen staff, maintaining compliance with collective bargaining agreements.

• Foster a respectful, professional, and inclusive kitchen culture.

• Train and mentor cooks and trainees, including individuals participating in workforce development programs.

• Work collaboratively with FOH leadership to ensure smooth service and guest experience.

• Recruit, hire, train, and supervise kitchen staff.

• Establish clear performance expectations and accountability standards.

• Provide coaching, mentorship, and performance feedback.

• Address performance concerns in a timely and professional manner.

• Foster a respectful, team-oriented kitchen culture aligned with Hope the Mission’s values.

Financial Management

• Manage food cost percentage within established budget.

• Control inventory, ordering and vendor relationships.

• Minimize waste through forecasting, portion control and proper storage practices.

• Collaborate with the General Manager on budgeting and financial performance.

• Analyze cost reports and adjust purchasing menu strategy accordingly.Point 1

Required Skills & Core Competencies

• Report directly to the Senior Director of Food Services.

• Work cross-functionally with the General Manager and workforce development staff.

• Participate in planning meetings related to reopening, renovations, and menu launches.

• Ensure kitchen operations reflect Hope the Mission’s commitment to dignity and service.

• Contribute to the strategic growth and reputation of The Pantry as a social enterprise.Skills and competencies the job requires (usually for the sake of performance)

Qualifications 

• Minimum 5–7 years of executive or senior chef experience in high-volume restaurants.

• Demonstrated experience modernizing or relaunching a food concept.

• Prior experience working in a union kitchen environment is preferred.

• Strong leadership, training, and team development skills.

• Knowledge of classic American diner food and contemporary trends.

• ServSafe certification required (or ability to obtain).

• Experience working with diverse and transitional workforces is plus.

Mandatory Requirements: 

• Background Screening – Employment is contingent upon the successful completion of a criminal background check.

• Drug and Alcohol Testing – Candidates must pass pre-employment and, if applicable, ongoing drug and alcohol screenings in accordance with company policy.

• Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record.

• Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the United States.

• Compliance with Company Policies – All employees must comply with company policies, including safety, confidentiality, and conduct standards.