Executive Chef - Multiple Properties

JOB DESCRIPTION

Boozehounds  |  Canopy  —  Palm Springs, CA

JOB TITLE:  Executive Chef – Boozehounds & Canopy

REPORTS TO:  Ownership

PROPERTIES:  Boozehounds, 2080 N. Palm Canyon Drive | Canopy, 175 N. Palm Canyon Drive, Suite 150 — approximately two miles apart

FLSA STATUS:  Exempt

COMPENSATION:  $110,000 – $130,000 annually, plus generous bonus

EMPLOYER OF RECORD:  Together Mohr LLC.

JOB SUMMARY

The Executive Chef leads all back-of-house operations across both Boozehounds and Canopy — two distinct Palm Springs concepts located approximately two miles apart on Palm Canyon Drive. Boozehounds is a high-volume, seven-day operation serving brunch through dinner. Canopy is an evening wine bar with a small kitchen and a small menu.

The Executive Chef oversees menus, food cost, vendor relationships, and BOH scheduling, along with the hiring, training, development and discipline of the BOH team. Each kitchen is anchored day to day by a team of sous chefs who report to the Executive Chef. Regular travel between the two properties is required and mileage is reimbursed.

Further details about the role, team, and day-to-day expectations will be shared with candidates selected for an interview.

OUR CORE VALUES

All team members are expected to embody and uphold our core values:

• Unapologetically Us — Represent the spirit of our restaurants by being authentic, bold, and unapologetically yourself.
• Come Hell or High Water — Take ownership. No excuses. Deliver on commitments no matter what.
• All-Inclusive Hospitality — Put people first by ensuring every guest has a great time, every time.
• Protect the Brand — Maintain the aesthetic and honor every detail that makes each of our concepts unique.
• We're Good Humans — Work hard, keep your word, and always do the right thing.

POSITION RESPONSIBILITIES

Culinary & Menu Development

• Create and maintain all menus for both concepts — dog, drag, brunch, lunch, dinner, happy hour, large group, catering, and customized event menus — preserving the distinct culinary identity of each.
• Source seasonal products and develop daily and weekly specials.
• Develop food COGS and allergen fact sheets for every menu so staff at both properties can be properly trained.
• Work directly with ownership to ensure brand goals are met without compromising food integrity.
• Work stations and expo during service as needed to cover call-offs and ensure food goes out correctly.

Kitchen Operations

• Manage food ordering across all vendors used by both properties, negotiating pricing without sacrificing quality, and capture purchasing efficiencies available by sourcing across two kitchens.
• Order and monitor all kitchen, paper, and chemical supplies.
• Create prep lists, order guides, and cleaning schedules for each concept, and ensure completion.
• Serve as the point of contact for equipment and service vendors, including dishwashing (Ecolab), gas, and linen.
• Oversee accurate and timely inventory at both kitchens.
• Create, maintain, and enforce all BOH SOPs, keeping them organized in a shared drive and reviewing at least quarterly.

Financial Management

• Set BOH food COGS and menu pricing for both concepts in conjunction with the General Managers, audited by Ownership.
• Build quarterly and annual BOH budgets with GM, Owner, and CFO for each property.
• Review, code, and submit all food and kitchen invoices on time, entering them into R365.
• Set labor targets in 7shifts, manage them, and make cuts as needed to meet goals.
• Complete final review of BOH payroll time edits and publish payroll for both properties.
• Work with the accountant to ensure vendor payments and check distribution.

Team Leadership & Development

• Hire all BOH staff at both properties — recruiting, posting ads, interviewing, selection, and onboarding — with the support of the General Managers, and maintain an active candidate pipeline shared across both concepts.
• Own training for all BOH staff. Create, maintain, and update training materials for both properties, build a training schedule for each new hire, and ensure completion and passing assessment.
• Develop sous-level leadership at each property to the point where each kitchen can execute a full service at standard without the Executive Chef on site.
• Set performance goals and standards, and conduct performance reviews for all BOH staff in partnership with the General Managers and Ownership, using official templates submitted to HR.
• Lead all disciplinary and corrective action for BOH with proper documentation. Terminations require HR and Ownership approval and involvement.
• Build BOH schedules for both properties within labor budget, accounting for events, holidays, and seasonality, and publish a weekly on-site schedule so both properties know where the Executive Chef will be.
• Oversee employee appreciation and culture for BOH in conjunction with the General Managers, using the Employee Relations budget.
• Attend manager and marketing meetings at both properties, and hold an in-person BOH team meeting and training at each property at least every six months.

Compliance & Safety

• Serve as the point of contact for health inspections at both properties, and enforce and train health department standards for food handling and kitchen and equipment infrastructure.
• Maintain a working knowledge of California labor law and HR protocols. Ensure all team members comply with current regulations, company policies, and handbook standards.
• Ensure all rest and meal breaks are taken in accordance with California labor law.
• Keep employee files, job descriptions, and performance documentation current.
• Follow all incident reporting protocols and ensure proper documentation and follow-up.

WHAT WE'RE LOOKING FOR

• Proven ability to lead two teams in two locations — delegating effectively and holding standards through others rather than through personal presence alone.
• Ability to develop and maintain distinct culinary identities for two concepts simultaneously.
• Strong command of budgets, food cost, and performance metrics.
• Deep knowledge of health, safety, and food handling regulations, and the willingness to enforce them.
• A systems builder who documents standards that hold when they are not in the building.
• Clear, professional communicator who connects well with team, guests, and ownership.
• Organized, deadline-driven, and calm under pressure in a fast-paced environment.
• Comfortable with standard office software, scheduling platforms, and inventory systems.

EDUCATION, EXPERIENCE & CERTIFICATIONS

• High school diploma or equivalent required. Culinary degree or equivalent professional training preferred.
• Minimum 5 years of experience as an Executive Chef required.
• Multi-unit or multi-concept experience is strongly preferred. 
• Familiarity with Asian cuisine (Filipino, Korean, Japanese, etc.)
• Demonstrated experience with menu development, food cost management, and BOH labor management.
• ServSafe Food Protection Manager Certification required at time of hire.
• Valid California driver's license, reliable transportation, and current auto insurance required for travel between properties.
• Must be authorized to work in the United States.

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• Professional kitchen setting at two locations, with exposure to heat, noise, wet floors, and commercial kitchen equipment.
• Stand and move about the kitchen for extended periods.
• Lift and carry up to 50 pounds.
• Work full shifts plus additional hours, including weekends, holidays, and special events as needed.
• Travel by vehicle between two Palm Springs properties.
• Maintain a professional appearance in accordance with the handbook dress code at each property.

COMPENSATION & BENEFITS

• $110,000 – $130,000 annually, depending on experience.
• Generous bonus - Quarterly and Annual
• Paid time off.
• Health benefits.
• Mileage reimbursement for travel between properties at the current IRS rate.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

EQUAL EMPLOYMENT OPPORTUNITY

Boozehounds is an equal opportunity employer committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, gender identity, national origin, disability, genetic information, pregnancy, age, military or veteran status, or any other protected characteristic as outlined by federal, state, or local law. This policy applies to all employment practices, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Boozehounds makes hiring decisions based solely on qualifications, merit, and business needs. Boozehounds reserves the right to modify this job description at any time.