Executive Chef / General Manager

Addition Management; United States; On-site; USD 70,000 - 75,000; Full time

Job summary

A growing hospitality services provider in San Diego seeks a GM & Executive Chef to implement client-facing menus, oversee culinary operations, and manage staff. The ideal candidate has 5+ years in culinary management, P&L experience, and must be multi-lingual. This full-time role offers a salary of $70K-$75K plus bonuses and is fully on-site.

Qualifications

• 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred.
• 5+ years in food/Bev operations management experience overseeing staff.
• Must have a valid driver’s license with clean driving history.

Responsibilities

• Develop and implement client facing menus and regional menus.
• Supervises and trains staff, overseeing quality of food and service.
• Manage kitchen adherence to HACCP/food safety and corporate guidelines.

Skills

Culinary operations management

Food purchasing and ordering

Team building and management

Inventory management

P&L management

Multi-lingual abilities (Spanish/French)

Job description

Overview

Position: GM & Executive Chef

Location: San Diego, California (Fully on site)

Salary: $70K-$75K+ Bonus

Growing Hospitality Services provider seeks a new Chef/General Manager to join their team.

Base pay range

$70,000.00/yr - $75,000.00/yr

Responsibilities

• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
• Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.
• Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.
• Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development.
• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.
• Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.
• Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
• Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.
• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer
• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.
• Conduct monthly inventory for kitchen & locker products.
• Assists DM in local sales promotions, client relationship visits, communicating and recording-reporting inventory, and all local purchasing and receiving policies and procedures.
• Supports District Manager in communicating and maintaining client relationships with local client base.
• Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives.

Qualifications

• 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred.
• 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Must have a base knowledge of finance and accounting principles and Department of Health Regulations.
• Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget.
• Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component.
• Multi-lingual is preferred (Spanish/French).
• A flexible work schedule required, including weekends and holidays and frequent travel (approximately 10%)
• Must have valid driver’s license with clean driving history.
• All candidates will be subject to background check & drug screening.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Administrative

Industries

• Hospitality, Food and Beverage Services, and Food and Beverage Manufacturing