Regional Chef - Chinese / Dim Sum Restaurant Group

  • Gecko Hospitality (Corporate)
  • Irvine, CA, USA
  • Sep 29, 2019
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Regional Chef - Chinese / Dim Sum Restaurant Group
Growing Company - Immediate Need
Salary: $80,000 - $85,000 + Benefits and Bonus

Job Description: We're on the hunt for a Regional Chef based in the Irvine area. Our Regional Chef should ensure all food standards are upheld and proper recipe and plate presentation is 100%. This position will be based out of the Irvine location, and have additional management responsibilities for 5 other locations in New York, Las Vegas, and Houston. This person will oversee the costing of recipes, development of flavor profiles, and execution of Chef training.

The Regional Chef will make sure our restaurants are in compliance with local, state, and federal health safety laws. Additionally, the person in this Regional Chef role will be responsible for providing leadership in strategic planning, development and execution of menu marketing plans. Our Regional Chef must be comfortable with traveling, as we have several locations across the United States. The ability to keep our high standards intact and keep the local community engaged both in and off season is a vital part of the Regional Chef role.


  • 100% company paid for the employee; the whole family can be covered for about $100 per month total
  • Competitive Compensation
  • 401(K) with company match
  • Paid Holidays/Vacation/Sick Day


  • Minimum of 7-10 years of progressive Chef/Back of the House Management experience
  • 2-3 years of current Multi-Unit Kitchen Manager/Chef experience with a Full Service or Upscale Casual concept
  • Dim Sum and Chinese restaurant Experience required
  • English and Chinese Bi-Lingual (Mandarin or Cantonese) Preferred
  • Willing and able to travel as extensively
  • Outstanding culinary knowledge and ability to teach skills to subordinates
  • Strong track record of developing, implementing, and maintaining recipes and food consistency
  • Thorough knowledge of Food and Beverage costs, labor costs, and product cost management
  • Ability to provide leadership and training for our Back of the House Managers
  • Background in developing cost conscious recipes and menus
  • Culinary Degree a plus