Executive Chef

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

Job summary

Front Porch in Santa Barbara, CA, seeks an experienced food-services leader to oversee all production and dining operations for residents, banquets, and events. You will manage procurement, menu planning, and budget oversight, ensuring high-quality service and health-code compliance.

The role leads culinary staff, coordinates back- and front-of-house activities, and collaborates with residents to tailor menus within monthly budgets.

Qualifications

• Bachelor’s degree in culinary arts, hospitality, or business.
• Minimum 7 years in food service with leadership experience.
• Knowledge of health codes and food safety practices.

Responsibilities

• Oversee day-to-day kitchen and dining operations for residents and events.
• Supervise culinary staff: scheduling, performance, hiring, corrective actions.
• Plan menus, meals, and events within monthly budgets and stock levels.
• Maintain inventory, cost controls, and regulatory compliance.
• Coordinate back- and front-of-house activities and quality service.

Skills

Kitchen management

Staff supervision

Menu planning

Budgeting

Regulatory compliance

Education

Bachelor’s Degree in Culinary Arts

Hospitality Management

Business

Job description

86,798 - 101,920 USD per year

Posted 2 days ago

Description

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

• 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

Type

Equivalent Experience instead of Education

Bachelor’s Degree

Culinary Arts, Hospitality, or Business

Preferred

Master’s Degree

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

Experience

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

Certification

Preferred

Certification

Physical Requirements

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

Compensation Disclaimer: The actual compensation offered willdepend on a wide range of factors including, but not limited to, the selected candidate’s knowledge, skills, experience, training, education, 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, education, 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.