Executive Chef
The California Club, Los Angeles, CA, United States
The California Club has been an iconic private social club in Los Angeles since 1887, serving as a gathering place for accomplished and diverse individuals. Situated in the heart of Downtown Los Angeles, the club combines a rich tradition with a contemporary spirit of camaraderie. Known for its unparalleled service, exceptional cuisine, and high-quality events, The California Club offers members and their guests a welcoming, elegant atmosphere. With a steadfast commitment to excellence, the club continues to uphold time‑honored traditions while fostering a sense of community among its members.
THE OPPORTUNITY
Following the five‑year tenure of Executive Chef Roy Khoo, The California Club is conducting a national search for an Executive Chef who will honor and build upon the Club's extraordinary culinary legacy.
The previous chef before him, Jean‑Marc Weber, led the kitchen for 31 years – a testament to the stability and culture that define this institution. The California Club is not looking for a change agent. It seeks a culinary leader of deep experience, refined sensibility, and genuine humility who will invest in the culture, earn the trust of the membership, and uphold the Club's standing as one of the premier dining destinations in Los Angeles.
This is a rare opportunity to lead a storied kitchen at the pinnacle of private club dining – an operation that demands both artistic excellence and high‑production precision. The ideal candidate is equally at home designing an intimate wine‑paired dinner for the Confrérie des Chevaliers du Tastevin and executing a flawless 375‑person holiday gala.
ESSENTIAL FUNCTIONS
Culinary Leadership & Standards
Maintain and elevate the culinary standards that have defined the Club's reputation across its multi‑venue dining operation, from formal first‑floor dining to more relaxed third‑floor service.
Develop, document, and enforce recipes, preparation techniques, and plating standards that ensure consistent, exceptional quality across all dining venues and events.
Lead the culinary program for approximately 15 themed holiday dinners in December as well as year‑round special events and private parties for up to 375 guests.
Serve as culinary director for Confrérie des Chevaliers du Tastevin dinners and other high‑caliber wine‑paired galas, collaborating closely with the sommelier and event teams.
Oversee breakfast, lunch, and dinner service across formal and more relaxed dining rooms, private event spaces, and room service for 40 overnight suites.
Team Development
Lead, mentor, and inspire a team of 29 full‑time culinary professionals and 5‑6 on‑call prep cooks, fostering a culture of excellence, professionalism, and mutual respect.
Provide ongoing training, coaching, and professional development opportunities; conduct regular performance evaluations with clear expectations.
Partner with two Sous Chefs (A.M. & P.M.), Pastry Chef, Chief Steward, and Purchasing Manager to ensure seamless daily operations.
Maintain a calm, even‑tempered leadership presence that sets the tone for the kitchen's culture and ensures staff retention and satisfaction.
Member Relations and Visibility
Be a visible, personable, and engaged presence with members – walking dining rooms, attending committee meetings, and participating in special events.
Build genuine relationships with members: anticipate and respond gracefully to individual preferences, dietary requirements, and special requests.
Collaborate with the Food & Wine Committee, providing culinary input on menus, seasonal programming, and event concepts.
Menu Development and Innovation
Develop seasonal menus that honor the Club's culinary tradition while thoughtfully incorporating contemporary techniques, fresh ingredients, and evolving member tastes.
Maintain fluency in food and wine pairings: design menus that complement the Club's exceptional wine program and the specific requirements of Burgundy‑focused Tastevin events.
Accommodate a wide range of dietary preferences including gluten‑free, organic, and other member‑specific requests as a matter of standard practice.
Manage a $2.16M culinary labor budget and oversee food cost to target approximately 47% combined across the 30% a la carte / 70% banquet sales mix.
Collaborate with the General Manager and Controller on budgeting, financial reporting, purchasing strategy, and cost controls without compromising quality.
Partner with the Purchasing Manager on vendor relationships, procurement, and inventory management.
Participate in strategic planning initiatives including upcoming kitchen equipment upgrades and infrastructure improvements.
IDEAL CANDIDATE PROFILE
The California Club seeks a chef who leads with quiet confidence and earns admiration through excellence rather than ego. The right individual brings:
A traditionalist's foundation – classical training and deep respect for technique – combined with the curiosity and creativity to push gastronomic boundaries when appropriate.
High‑production mastery – the proven ability to execute flawless dinners for 200 to 375 guests at an uncompromising standard of quality.
Private club acumen – an understanding that members are not customers but stakeholders, and that the dining experience is personal, consistent, and relationship‑driven.
Emotional intelligence – the ability to read a room, manage competing demands under pressure, and remain composed and gracious in all circumstances.
Humility and patience in transition – a genuine willingness to listen, observe, and learn the Club's culture before imposing change.
Presence and polish – comfortable in formal settings and at ease with a distinguished membership that includes civic, corporate, and cultural leaders.
Qualifications and Experience
Compensation
Salary Range: $235000-265000 per annum
Minimum 15 years of progressive culinary leadership experience, with at least 5 years as an Executive Chef in a luxury hotel, private club, resort, or comparable high‑end food service operation.
Demonstrated experience planning and executing large‑scale formal events (200‑375 guests) with world‑class quality.
Experience with Burgundy or fine wine pairing dinners and/or gala‑format culinary programming is highly valued.
Strong financial acumen including budget management, food cost control, labor management, and vendor negotiation.
ACF certification or equivalent culinary credentials preferred; Culinary degree from an accredited institution strongly preferred.
Proven track record of staff development, retention, and building cohesive, high‑performing culinary teams.
Working knowledge of current food trends, dietary accommodations, organic and sustainable sourcing practices.
Experience with private club culture and the unique dynamics of member‑focused hospitality is a strong advantage.
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THE OPPORTUNITY
Following the five‑year tenure of Executive Chef Roy Khoo, The California Club is conducting a national search for an Executive Chef who will honor and build upon the Club's extraordinary culinary legacy.
The previous chef before him, Jean‑Marc Weber, led the kitchen for 31 years – a testament to the stability and culture that define this institution. The California Club is not looking for a change agent. It seeks a culinary leader of deep experience, refined sensibility, and genuine humility who will invest in the culture, earn the trust of the membership, and uphold the Club's standing as one of the premier dining destinations in Los Angeles.
This is a rare opportunity to lead a storied kitchen at the pinnacle of private club dining – an operation that demands both artistic excellence and high‑production precision. The ideal candidate is equally at home designing an intimate wine‑paired dinner for the Confrérie des Chevaliers du Tastevin and executing a flawless 375‑person holiday gala.
ESSENTIAL FUNCTIONS
Culinary Leadership & Standards
Maintain and elevate the culinary standards that have defined the Club's reputation across its multi‑venue dining operation, from formal first‑floor dining to more relaxed third‑floor service.
Develop, document, and enforce recipes, preparation techniques, and plating standards that ensure consistent, exceptional quality across all dining venues and events.
Lead the culinary program for approximately 15 themed holiday dinners in December as well as year‑round special events and private parties for up to 375 guests.
Serve as culinary director for Confrérie des Chevaliers du Tastevin dinners and other high‑caliber wine‑paired galas, collaborating closely with the sommelier and event teams.
Oversee breakfast, lunch, and dinner service across formal and more relaxed dining rooms, private event spaces, and room service for 40 overnight suites.
Team Development
Lead, mentor, and inspire a team of 29 full‑time culinary professionals and 5‑6 on‑call prep cooks, fostering a culture of excellence, professionalism, and mutual respect.
Provide ongoing training, coaching, and professional development opportunities; conduct regular performance evaluations with clear expectations.
Partner with two Sous Chefs (A.M. & P.M.), Pastry Chef, Chief Steward, and Purchasing Manager to ensure seamless daily operations.
Maintain a calm, even‑tempered leadership presence that sets the tone for the kitchen's culture and ensures staff retention and satisfaction.
Member Relations and Visibility
Be a visible, personable, and engaged presence with members – walking dining rooms, attending committee meetings, and participating in special events.
Build genuine relationships with members: anticipate and respond gracefully to individual preferences, dietary requirements, and special requests.
Collaborate with the Food & Wine Committee, providing culinary input on menus, seasonal programming, and event concepts.
Menu Development and Innovation
Develop seasonal menus that honor the Club's culinary tradition while thoughtfully incorporating contemporary techniques, fresh ingredients, and evolving member tastes.
Maintain fluency in food and wine pairings: design menus that complement the Club's exceptional wine program and the specific requirements of Burgundy‑focused Tastevin events.
Accommodate a wide range of dietary preferences including gluten‑free, organic, and other member‑specific requests as a matter of standard practice.
Manage a $2.16M culinary labor budget and oversee food cost to target approximately 47% combined across the 30% a la carte / 70% banquet sales mix.
Collaborate with the General Manager and Controller on budgeting, financial reporting, purchasing strategy, and cost controls without compromising quality.
Partner with the Purchasing Manager on vendor relationships, procurement, and inventory management.
Participate in strategic planning initiatives including upcoming kitchen equipment upgrades and infrastructure improvements.
IDEAL CANDIDATE PROFILE
The California Club seeks a chef who leads with quiet confidence and earns admiration through excellence rather than ego. The right individual brings:
A traditionalist's foundation – classical training and deep respect for technique – combined with the curiosity and creativity to push gastronomic boundaries when appropriate.
High‑production mastery – the proven ability to execute flawless dinners for 200 to 375 guests at an uncompromising standard of quality.
Private club acumen – an understanding that members are not customers but stakeholders, and that the dining experience is personal, consistent, and relationship‑driven.
Emotional intelligence – the ability to read a room, manage competing demands under pressure, and remain composed and gracious in all circumstances.
Humility and patience in transition – a genuine willingness to listen, observe, and learn the Club's culture before imposing change.
Presence and polish – comfortable in formal settings and at ease with a distinguished membership that includes civic, corporate, and cultural leaders.
Qualifications and Experience
Compensation
Salary Range: $235000-265000 per annum
Minimum 15 years of progressive culinary leadership experience, with at least 5 years as an Executive Chef in a luxury hotel, private club, resort, or comparable high‑end food service operation.
Demonstrated experience planning and executing large‑scale formal events (200‑375 guests) with world‑class quality.
Experience with Burgundy or fine wine pairing dinners and/or gala‑format culinary programming is highly valued.
Strong financial acumen including budget management, food cost control, labor management, and vendor negotiation.
ACF certification or equivalent culinary credentials preferred; Culinary degree from an accredited institution strongly preferred.
Proven track record of staff development, retention, and building cohesive, high‑performing culinary teams.
Working knowledge of current food trends, dietary accommodations, organic and sustainable sourcing practices.
Experience with private club culture and the unique dynamics of member‑focused hospitality is a strong advantage.
#J-18808-Ljbffr