Executive Chef

Radiate Hospitality; Palo Alto (CA); On-site; USD 95,000 - 150,000; Full time

Job summary

Radiate Hospitality in Palo Alto, CA is seeking an experienced Executive Chef to lead a dynamic culinary operation across the restaurant, banquet functions and other outlets, while managing food production, menus, and budgets to deliver exceptional service.

You will recruit and mentor a diverse kitchen team, develop menus, cost recipes, supervise prep and presentation, and collaborate with events to execute large-scale functions up to 500+ guests with creativity and consistency.

Qualifications

• Degree in Culinary Arts or equivalent.
• Minimum of three years as an Executive Chef.
• Experience overseeing large, fast-paced, multi-outlet kitchens.
• Advanced Sous Chef experience in high-volume environments.

Responsibilities

• Lead all food production and menu development for restaurant, banquets, and outlets.
• Recruit, hire, coach and develop culinary team members.
• Supervise food prep and presentation to standards.
• Plan, cost and prepare regular, banquet, and daily special menus.
• Manage inventories and control food and labor costs within budget.
• Order from vendors and manage deliveries.
• Ensure safety and sanitation compliance.
• Collaborate with events team for customized menus.

Skills

Menu development

Banquet planning

Recipe development

Leadership

Bilingual English/Spanish

Education

Degree in Culinary Arts

Job description

What we Look For...

We are seeking a dynamic and creative Executive Chef to lead the transformation of the department to a best in class culinary operation. Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and recipes, and providing the optimal service possible while operating within predetermined budgetary limitations.

The Key Responsibilities:

• Demonstrate positive leadership characteristics that inspire team members to meet and exceed standards.
• Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.
• Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards.
• Plan, create, cost and prepare regular menu, banquet menu, and daily special menu items.
• Perform accurate and timely monthly inventories. Investigate and resolve all variances while maintaining low inventory levels.
• Maintain the kitchen food and labor costs at or below budget percentages and controllable costs below budget. Set action plan to address overages.
• Responsible for ordering/interacting with vendors to order of all kitchen food and equipment.
• Provide a safe working environment by ensuring compliance with safety programs, Health Department requirements and job safety analysis.
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen.
• Inspect food outlets for proper storage, sanitation, security, neatness and rotation of inventory. Ensure utmost care with safe food handling practices.
• Stay updated with culinary trends and innovations, and introduce new dishes or cooking techniques to enhance the dining experience.
• Encourage experimentation and creativity within the kitchen team to keep the menu fresh and exciting.
• Collaborate with the hotel's event planning team to create customized menus for banquets, weddings, conferences, and other special events.
• Up to 500+ person events. Ensure smooth execution of large-scale food preparation and service during events.
• Establish relationships with suppliers and vendors to ensure the availability of high-quality ingredients at competitive prices.
• Negotiate contracts, place orders, and manage deliveries to maintain a consistent supply chain.

The Model Qualifications:

• A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens. Advanced Sous Chef experience in a high-volume environment will be considered.
• Exceptional and diverse culinary skills: Menu Development, Banquet Planning, ability to provide expert-level knowledge in Recipe Development and create support material, i.e., recipe cards, descriptions, pictures.
• Team member who can ensure productivity and performance of staff and foster positive interaction with patrons.
• Strong leadership skills with the ability to manage a kitchen that services multiple outlets.
• Creative, current on food and industry trends.
• Ability to assist in the creation of PR/Marketing campaigns and budgets.
• Bi-lingual English and Spanish preferred.