Executive Chef
Are you ready to take the culinary lead and bring unique food experiences to life? Do you enjoy creating and crafting experiences for others?
Overview: As the Executive Chef you will be at the forefront of our culinary team, responsible for overseeing all aspects of kitchen operations. This role will have the unique opportunity to craft unique food experiences for our guests by working collaboratively with other teams to bring to life the vision and philosophy of our dining hall to the food and beverage experience for our guests. You will have the opportunity to showcase your creativity, culinary expertise, and commitment to sustainability.
Essential Duties:
- Collaborates with internal stakeholders teams to develop bespoke, unique and characteristic food experiences (private/rentals as well as in-house hosted).
- Ensure that the ethos of the overall organization vision, brand and identity is infused throughout all food service and guest experience.
- Conceives of and supervises all food sourcing, preparation, menu planning, recipe development and menu tasting.
- Develop menus, ingredient use, and portion control in tune with both cost guidelines, guest expectations, as well as mission and values in equal measure.
- Creates catering menus in collaboration with internal stakeholders.
- Oversees method and cooking standards to maintain a high quality of food and service alongside cost guidelines in collaboration with internal stakeholders.
- Collaborate with stakeholders to brainstorm and generate innovative culinary concepts and experiences that align seamlessly our overall ethos.
- Implements cost control strategies for all external and internal events.
- Procure and source food and ingredients for menus. Extreme attention to local purveyors, and the unique needs of working with small-scale sustainable growers and their farming realities is a prerequisite of this role.
- Coordinate ingredient inventory and carcass maximization in tune with ranching seasonalities, and meat inventory management strategies, as developed with other senior management and in full collaboration across various departments.
- Ability to perform all responsibilities of each position in the kitchen.
- Ensures proper plate presentation and adherence to product specifications and recipe guidelines to ensure quality of products and waste prevention.
- Create systems for waste control.
- Maintains high-level of knowledge regarding the company's products and happenings. Develops systems for communication and training of food standards, quality, and values to all BOH and FOH staff. Creates moments and opportunities for open and appropriate communication to guests, together with Guest Services.
- Confirms with Sous Chef inventory counts and ordering frequency of kitchen items and produce. Directs ordering and overseas Sous Chef in ensuring orders are appropriately received.
- Performs a daily line check to ensure consistent tastes, accurate temperatures, presentation and quality of all food.
- Ensures and enforces a high standard of service efficiency, sanitation, training, and safety practices for both Back and Front of House staff.
- Interviews, hires, develops, trains, and manages all Back of House staff. Ability to manage and oversee a diverse group of individuals in a communication-centric approach, with patience and strong leadership ethics.
- Accountable for the development, performance, coaching, and timely completion of all BOH salary and hourly staff performance reviews.
- Responsible for BOH staff schedules in accordance with forecasted business volume.
- Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
- Adheres to all company policies and procedures as established in the Company Handbook.
Qualifications:
- Strong interpersonal and communication skills
- Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
- Exceptional problem solving/decision making skills combined with the ability to be organized.
- Demonstrates financial management, merchandising, analytical and planning
- Demonstrates the ability to remain flexible in a fast-paced environment.
- Computer knowledge and skill level for basic office functions.
- Physical ability to stand for extended periods and to move and handle boxes (25lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
- Ability to work varied hours/days, including nights, weekends and holidays, as needed for all events.
- ServSafe Food Handling Certification
- Ability to work collaboratively with a cross-functional team.
- Creative problem-solving skills and ability to handle high-pressure situations.
- Proactive mindset with a commitment to continuous improvement.
Job Type: Full-time
Pay: $96,447.00 - $98,643.00 per year
Benefits:
- 401(k)
- Health insurance
- Paid time off
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Experience:
- Culinary experience: 5 years (Required)
- Cooking: 5 years (Required)
- Catering: 6 years (Required)
- Sustainable agriculture: 5 years (Preferred)
Language:
Ability to Relocate:
- Hollister, CA 95023: Relocate before starting work (Required)
Work Location: In person