Job Description

¡Salud! | Venice, California
Engagement Type: Independent Contractor / Consulting
Focus: Menu Development, Recipe Costing & Seasonal Menu Strategy
Compensation: Based on deliverables

Position Overview

¡Salud! is seeking an experienced Executive Consultant Chef to provide strategic culinary direction and support the continued development of our Latin-inspired tapas program. This is a consulting engagement designed for an accomplished chef with strong experience in menu development, restaurant economics, recipe standardization and kitchen execution.

The Executive Consultant Chef will work closely with ownership and the culinary team to develop seasonal offerings, improve recipe consistency and ensure that each dish is designed with both guest experience and profitability in mind.

This is not a day-to-day Executive Chef position . The consultant will primarily focus on menu strategy, recipe development, costing, systems and periodic implementation support.

• Evaluate the existing tapas menu for quality, consistency, profitability, operational complexity, and overall menu balance.
• Develop and introduce new dishes that complement ¡Salud!’s Latin-inspired culinary identity and day-to-night hospitality concept.
• Lead seasonal menu updates throughout the year, incorporating seasonal ingredients, market trends, and guest preferences.
• Recommend modifications, replacements, or removal of existing dishes based on sales performance, food cost, preparation requirements, and overall menu strategy.
• Maintain a cohesive menu with appropriate variety across proteins, vegetables, shareable plates, and complementary offerings.
• Help ensure the food program complements ¡Salud!’s cocktail, tequila, mezcal, and wine programs.

Recipe Development & Standardization

• Create and document standardized recipes for all new or revised menu items.
• Establish precise ingredient quantities, preparation procedures, plating specifications, yields, and portion sizes.
• Develop recipes that can be consistently replicated by the existing kitchen team regardless of which cook is executing the dish.
• Identify opportunities to simplify preparation and improve kitchen efficiency without compromising quality.
• Evaluate opportunities for ingredient cross-utilization across dishes to reduce waste and unnecessary inventory.

Recipe Costing & Profitability

• Prepare detailed recipe costing for new and existing menu items.
• Calculate food cost by ingredient and recommended portion.
• Establish target food-cost percentages and recommend appropriate menu pricing.
• Identify dishes with unfavorable food costs and recommend recipe, portion, sourcing, or pricing adjustments.
• Consider labor intensity, waste, spoilage, and ingredient utilization when evaluating the true economics of each dish.
• Work with ownership to balance culinary creativity with the restaurant's target contribution margins.

Seasonal Menu Updates

• Develop a structured process for periodic seasonal menu refreshes.
• Recommend seasonal ingredients and dishes appropriate for the Southern California market.
• Introduce new menu items while maintaining successful core dishes and recognizable ¡Salud! favorites.
• Conduct tastings with ownership before implementation.
• Provide final recipes, costing, plating instructions, and preparation standards prior to launch.

Kitchen Implementation & Training

• Work directly with the kitchen team during menu rollouts to ensure proper execution.
• Conduct training on new recipes, cooking techniques, preparation methods, portioning, and plating.
• Establish clear mise en place and prep procedures for new dishes.
• Identify operational challenges during implementation and modify recipes or procedures where appropriate.
• Provide ownership with recommendations regarding kitchen workflow, equipment, prep systems, or culinary staffing when appropriate.

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