Culinary - Executive Chef

Ensemble Hospitality; California (MO); On-site; USD 50,000 - 70,000; Full time

Job summary

A premier hospitality provider is seeking a Kitchen Manager to oversee kitchen operations at their establishment in California. The ideal candidate will possess a solid culinary background with excellent leadership skills to manage and motivate a diverse team. Responsibilities include menu planning, supervising kitchen staff, and ensuring the highest standards in food quality and safety are upheld. If you have a passion for culinary excellence and a commitment to guest satisfaction, we invite you to apply.

Qualifications

• Five to six years related experience or equivalent required.
• Knowledge of regional and national trends in food and beverage is essential.
• Must have valid document(s) to work in the US.

Responsibilities

• Oversee daily kitchen operations and manage cooking staff.
• Plan menus and manage food costs effectively.
• Ensure kitchen compliance with health and safety regulations.

Skills

Leadership

Food Preparation Techniques

Decision Making

Organization

Communication

Education

Graduate of an accredited culinary program

Certification by the American Culinary Federation

High school diploma or GED

Job description

Bernardus Lodge & Spa, Carmel Valley, California, United States of America

Job Description

Posted Tuesday, June 17, 2025 at 7:00 AM

SUMMARY: Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES:

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Plans menus and utilization of food surpluses taking into account probable number of guests, marketing conditions and popularity of various dishes.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Responsible for establishing the purchasing cycle and adhering to accounting policies and principles
• Work with DOSM on marketing programs to include cooking demonstrations, local and international events
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to guests are conducted in a highly professional and efficient manner.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating and quality.
• Manage pastry, garde manger, and other line cooks.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establishes procedures, prepares and coordinates schedules, and expedites workflow.
• Perform month-end inventories.
• Ensures all necessary reports and forms are completed daily.
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Prepare weekly schedule for all cooks in accordance with business needs, avoiding over staffing and overtime.
• Performs other duties as assigned by manager.

QUALIFICATIONS:

• Five to six years related experience or equivalent.
• Current knowledge of regional and national trends in food and beverage.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates.
• Basic competence in subordinates’ duties and tasks.
• Good judgement with the ability to make timely and sound decisions.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Commitment to excellence and high standards.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Ability to use personal computers helpful.
• Strong organizational, problem-solving, and analytical skills.
• Ability to manage priorities and workflow.
• Ability to effectively communicate with people at all levels and from various backgrounds.
• Must provide valid document(s) to work in the US.
• Must meet legal age requirements for the position.

EDUCATION

• Graduate of an accredited culinary program or apprenticeship.
• Certification by the American Culinary Federation preferred.
• High school diploma or equal to a GED.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.

• Must be able to lift 25 lbs.
• Must be able to stand and walk for long periods of time.

LANGUAGE SKILLS:

• Must speak and communicate in English.
• Must be able to clearly communicate with guests, management and coworkers.
• Bilingual skills a plus.

CERTIFICATES & LICENSES:

• Must have valid driver’s license.

WORK ENVIRONMENT :
The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

DISCLOSURE TO JOB APPLICANTS PURSUANT TO THE CALIFORNIA CONSUMER PRIVACY ACT (CCPA)

As part of your job application and the Company’s evaluation of your candidacy, the Company collects, receives, maintains, and uses the following types of Personal Information about you for the business purposes identified for each category:

CATEGORY

EXAMPLES

BUSINESS PURPOSE

Personal Identifiers

Name, alias, postal or mailing address, email address, telephone number, social security number, driver’s license or state identification card number, passport number

1. To comply with state and federal law and regulations requiring; employers to maintain certain records;

2. To evaluate your job application and candidacy for employment;

3. To obtain and verify background check and references; and

4. To communicate with you regarding your candidacy for employment.

Job application, resume, background check results, job interview notes, and candidate evaluation records

Same as above

Employment History

Information regarding prior job experience, positions held, names of prior supervisors, reference information, skills and when permitted by applicable law your salary history or expectations

Same as above

Education Information

Information from resumes regarding educational history; transcripts or records of degrees, vocational certifications, licenses obtained

Same as above

If you become employed by the Company, the Company will notify you of additional categories of Personal Information that it collects, receives, and maintains for business purposes.

Bernardus Lodge & Spa, Carmel Valley, California, United States of America