Executive Chef

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

Job summary

Vista del Monte in Santa Barbara, CA is seeking an Executive Chef to lead all aspects of food production for residents and events. The role includes menu development, procurement oversight, and budgeting for culinary services.

You will hire, train, and manage dining staff while ensuring health codes and quality standards are met. The Executive Chef will partner with residents to tailor menus to preferences and monthly budgets, while maintaining high customer satisfaction and operational

Qualifications

• 7 years Food service experience as a cook; Lead cook/ chef with knowledge of food safety, sanitation, proper storage, and handling procedures.
• Bachelor's Degree - Culinary Arts, Hospitality, or Business is preferred or required.
• California Food Handler certification is essential; ServSafe Manager preferred.

Responsibilities

• Oversee and coordinate activities of all food production for residents dining rooms, banquet functions, and events.
• Manage culinary services staff, including scheduling, performance evaluations, hiring, and corrective actions.
• Plan and execute menus, meal preparation, and events, while assisting staff in back- and front-of-house operations.

Skills

Communication skills

Team leadership

Menu planning

Budget management

Food safety & sanitation

Staff scheduling

Education

Bachelor's Degree - Culinary Arts, Hospitality, or Business

Master's Degree - Culinary Arts, Food Service Management, Hospitality Management, or similar

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

• 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

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

California Food Handler

Preferred

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

Physical Requirements

• 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, 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.