Executive Chef Jobs in Merced, CA (NOW HIRING)

This position serves as a key field resource, supporting menu execution, recipe adherence, training, and operational improvements. The Culinary Field Chef collaborates closely with the Corporate Chef and cross-functional teams to support menu development, product rollouts, and company-wide culinary initiatives.

The role plays a critical part in new store openings, training execution, and ongoing operational support, with approximately 80% of time spent in field locations.

Key Responsibilities:

• Provide culinary and operational support across all foodservice concepts (Taqueria, Tortilleria, Restaurants, etc.)
• Coach and support Kitchen Managers on execution, standards, and guest service
• Ensure consistency in recipes, portioning, presentation, and flavor profiles
• Lead training and field execution of new menu items and programs
• Support product development and assist with implementation in the field
• Identify operational improvements to improve cost, efficiency, and quality
• Reinforce company standards, culture, and guest experience expectations
• Monitor performance and support business initiatives aligned with company goals

Operational Responsibilities:

• Ensure compliance with health, safety, and sanitation standards
• Support food cost control, inventory, and operational reporting
• Maintain kitchen cleanliness, organization, and efficiency
• Assist with new store openings, remodels, and training execution
• Ensure consistency of recipes, procedures, and training materials
• Assist with staffing, onboarding, and team development as needed

Food Quality & Compliance:

• Enforce recipe adherence, portion control, and food quality standards
• Maintain HACCP compliance and food safety procedures
• Monitor temperature control, storage, and handling practices
• Conduct quality checks for taste, appearance, and consistency

Customer Service & Experience:

• Deliver and model Vallarta’s Nuestra CASA service standards
• Support strong guest satisfaction and service execution
• Address customer feedback professionally and promptly

Team Leadership & Development:

• Provide coaching, training, and development to culinary teams
• Promote accountability, teamwork, and performance standards
• Partner with leadership on performance and operational needs

Collaboration & Communication:

• Support operations across Taqueria, Prepared Foods, Juice Bar, Grab & Go, and Catering as assigned.
• Maintain clear communication with leadership regarding production needs, shortages, or operational challenges.
• Ensure timely escalation of issues that may impact food safety, quality, or service.

Safety:

• Enforce all safety procedures and proper equipment use
• Report incidents and maintain safe working conditions
• Ensure adherence to company policies and standards

Other Duties:

• Support all current and future culinary programs
• Perform other duties as assigned

Required Education and Experience:

• Minimum 5+ years in culinary, restaurant, or multi-unit operations leadership
• Strong experience in foodservice operations and team development
• Experience in recipe development or multi-unit support preferred
• Strong knowledge of food cost, labor, and inventory controls
• Ability to train and lead in a fast-paced environment
• High School Diploma required; Culinary Degree preferred
• Equivalent experience may be considered

Working Conditions:

• Fast-paced kitchen and retail environment
• Frequent standing, walking, and lifting (up to 50 lbs.)
• Exposure to hot/cold environments and kitchen equipment
• Moderate to loud noise levels

Position Type/Expected Hours of Work

This is an exempt position. Work schedules may vary based on business needs, requiring flexibility in hours, including evenings, weekends, and holidays. Approximately 80% of travel is required within the company's operating regions, including overnight stays. Mileage reimbursement is provided for approved business travel.

This job description is not intended to be all-inclusive, and employees may perform other duties as directed. All employees are expected to perform any reasonable task or request that is consistent with fulfilling company goals and objectives.