Executive Chef: Culinary Leader, Menu & Events

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

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.