Executive Chef

Front Porch Communities & Services; Santa Barbara (CA); On-site; USD 87,000 - 102,000; Full time

Job summary

Vista del Monte in Santa Barbara, a Front Porch Communities & Services community, seeks an Executive Chef to oversee all food production for residents’ dining rooms, banquets, and special events.

You will manage procurement, menus, budgeting, and staff hiring/training while ensuring high standards and resident satisfaction in a regulated dining environment.

Qualifications

• Bachelor’s Degree in Culinary Arts, Hospitality, or Business.
• Master’s Degree preferred.
• 7+ years food service experience; lead cook/chef with knowledge of food safety and sanitation.
• California Food Handler certification (essential) and California Food Handler Manager (preferred).

Responsibilities

• Oversee day-to-day operations and staffing of kitchen and dining venues.
• Supervise culinary staff: scheduling, performance evaluations, hiring, corrective actions.
• Plan and execute menus, meals, and events; assist back-of-house and front-of-house staff.
• Maintain inventory control of food, beverages, supplies, and equipment.
• Manage monthly and annual culinary budgets and spending documentation.
• Develop recipes and menus with staff and residents within monthly budgets.
• Ensure resident and family satisfaction and compliance with health codes.
• Plan, prepare and execute special events and themed meals.
• Maintain hygiene by adhering to health codes and scheduling equipment cleaning.

Education

Bachelor’s Degree in Culinary Arts, Hospitality, or Business

Master’s Degree

Job description

Vista del Monte is hiring an Executive Chef!

Pay Range: $86,800 - $101,950

Full-time: Sunday - Thursday 10:30 am to 7:00 pm

Summary:

This position is responsible for overseeing and coordinating the activities of all food production, including that used for residents’ dining rooms, banquet functions, special occasions, etc., including but not limited to procurement, preparation, and service of food, menu building, financial management of food and supplies, and labor budget; hiring, training, and management of dining services team members; inventory, control, and regulatory compliance.

Essential Functions:

The duties listed below are considered essential to the successful performance of this position, as defined by Front Porch. Additional responsibilities may be assigned in the future and may also be considered essential to the role.

• Responsible for the day-to-day operations and staffing of the community's kitchen and dining venues.
• Manage and supervise all culinary services staff, including scheduling, assignments, performance evaluations, hiring, and corrective actions, consistent with company policy.
• Plan and execute all menus, meal preparation, and events, while assisting staff with both back-of-house and front-of-house operations as needed.
• Maintain inventory control of food, beverages, supplies, and equipment.
• Ensure that all food is prepared, stored, and served in accordance with company standards and state and/or local health code requirements.
• Understand and maintain monthly and annual budgets for the culinary services department, including preparing appropriate written documentation of monthly food, supplies, and labor spending.
• Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
• Ensure resident and family member satisfaction is maintained.
• Responsible for planning, preparing, and executing special events and themed meals.
• Maintain the highest standards of cleanliness by adhering to federal, state, and local health codes and guidelines during the preparation, handling, and serving of food.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment to ensure optimal hygiene and functionality.
• Perform all other related duties as assigned.

Skills Needed:

Communication/Interpersonal:

• Practical oral and written communication skills appropriate to the audience's needs.
• Ability to develop and deliver effective presentations live via online or virtual mediums.
• Excellent collaboration and team-building skills.
• Practical conflict management skills.
• Ability to effectively build relationships with customers, executive management, and other stakeholders through positive interaction, problem identification, and resolution.

Decision Making/Organization Skills:

• Demonstrates a high level of accuracy, even under pressure.
• Excellent organizational skills.
• Ability to perform work independently with minimal supervision.
• Ability to exercise sound judgment and make decisions based on accurate and timely analysis.

Productivity:

• Demonstrated time management and priority-setting skills.
• Ability to simultaneously handle multiple priorities.
• Ability to work in a fast-paced, dynamic environment.
• Ability to prioritize responsibilities and organize workload to ensure that timeframes are met and the work is completed within deadlines.
• Demonstrated ability to define, develop, and analyze performance measures and metrics; exercise sound judgment and make decisions based on accurate and timely analysis.

Project Management:

• Demonstrated project management skills.
• Demonstrated planning and project oversight/management skills.
• Demonstrated skills in project plan design and implementation, directing projects, coordinating the work of operational teams, and managing project budgets.
• Effectively manages project deadlines and escalates issues as appropriate.

Education:

Essential/Preferred

Type

Specialization

Equivalent Experience instead of Education

Essential:

Bachelor’s Degree

Culinary Arts, Hospitality, or Business

Preferred:

Master’s Degree

Culinary Arts, Food Service Management, Hospitality Management, or similar

Experience:

Essential:

7 years

Food service experience as a cook

Lead cook/ chef with knowledge of food safety, sanitation, proper storage, and handling procedures.

Preferred:

10 years

Certification:

Essential:

Certification

California Food Handler

Preferred:

Certification

California Food Handler Manager (e.g., ServSafe Manager)

Physical Requirements:

The physical demands described here are those an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions:

• Must be able to remain stationary 20% of the time.
• Must be able to lift or carry items:
• Seldom: 51-100 pounds
• Occasionally: 51-100 pounds
• Frequently: 26-50 pounds
• Constantly: 11-25 pounds
• Must occasionally ascend or descend stairs to provide essential services.
• Must effectively communicate information and ideas so that others clearly understand the exchanged information.

Compensation Disclaimer: The actual compensation offered will depend on a wide range of factors including, but not limited to, the selected candidate’s knowledge, skills, experience, training, and licensure/certifications (as applicable).

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and criminal background clearance.

Compensation Disclaimer: The actual compensation offered will depend on a wide range of factors including, but not limited to, the selected candidate’s knowledge, skills, experience, training, and licensure/certifications (as applicable).

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and criminal background clearance.