Executive Chef - Historic, Acclaimed Hotel

Hospitality Confidential; California (MO); On-site; USD 80,000 - 120,000; Full time

Job summary

A prestigious hotel in Central California is seeking an Executive Chef to lead its culinary department. The role involves managing a high-volume kitchen, ensuring food quality and safety, and developing innovative menus. Ideal candidates will have extensive experience in upscale dining and strong leadership skills.

Benefits

Bonus program up to 15% of base salary

401(k) with company match

Health, vision, and life insurance

Paid time off

Qualifications

• Minimum 5-7 years as Executive Chef in high-volume settings.
• Ability to create innovative menus based on trends.
• Proven success in managing high-quality restaurant operations.

Responsibilities

• Manage culinary operations and supervise over 100 staff.
• Ensure compliance with health and safety standards.
• Develop and implement new menus for culinary areas.

Skills

Leadership

Communication

Organization

Adaptability

Education

Culinary Program Graduate

Hospitality Management Degree

Tools

MS Office Suite

Job description

We are passionate about matching professionals with unique restaurant and hospitality jobs among other prestigious F&B opportunities. Equally, we are fiercely committed to our clients, and it shows in the level of service we provide. Responsive communication and experienced support — from the first point of contact and beyond — we’ll always create effective solutions for your recruitment needs.

Interested in the services we provide? Reach out to learn more about how we can work together to help you thrive.

Hospitality Confidential is pleased to present this exciting new Executive Chef position for a historically acclaimed hotel in Central California!

Purpose:

To operate the culinary department as a full charge manager. To actively supervise, direct, train, develop, and motivate employees to achieve desired results. To consistently produce high quality, unique, trendy, in season, farm to fork, food products with high perceived value. To regularly inspect all culinary departments to ensure proper food preparation, food service, food presentation, employee hygiene, employee productivity, sanitation, cleanliness, and safety. To ensure that all food handling and related practices are managed in full compliance with Health Department and ServSafe requirements.

Adhere to and ensure compliance with company policies, procedures, and all county, state, and federal rules, regulations, and laws. To facilitate all phases of menu planning, pricing, development, and implementation.

To continually grow and enhance your professional knowledge, keeping apprised of food industry trends and innovations. To manage the culinary department operating expenses, labor costs, and food cost of sale expenses within budgetary parameters. To continually strive to improve profit, sales, and quality.

Ensure that the culinary department is a safe working environment for our employees and that employees are routinely trained on safety.

Environment:

The Executive Chef will supervise the culinary management team to uphold high standards of quality, food, cost control, food safety, sanitation, and staff development.

The position manages over 100 culinary staff members, an on-premise high-volume production bakery, and a meat fabrication room. Additional duties include collaboration with the restaurant operations manager to ensure our food concepts are creative and up to date with industry trends, establishing and achieving budget expectations, and providing expertise in hiring decisions.

The position requires superior communication, leadership, attention to detail, strong organizational skills, and a willingness to work with a sophisticated clientele in a rural environment.

Physical Requirements:

The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen. The role involves long hours, typically 10-12 hours a day, including evenings, weekends, and holidays. Standing for extended periods, walking around the kitchen, and working under pressure can be physically taxing.

Strength and Coordination: Executive chefs often lift heavy pots, pans, and food ingredients, and move large trays or boxes. Proper body mechanics and strength are needed to manage the physical aspects of the job safely.

Dexterity and Hand-Eye Coordination: Fine motor skills are important for tasks like chopping, garnishing, plating, and managing intricate cooking techniques. The ability to multitask in a fast-paced environment is crucial.

Heat Resistance: Kitchens are often hot, with stoves, ovens, and grills running all the time. Being able to work in high-temperature environments for long periods without discomfort or injury is essential.

Hearing and Sight: Good hearing is necessary for communication, and keen eyesight is required for inspecting food quality, managing cooking times, and ensuring safety standards.

Manual Dexterity:

The ability to quickly and accurately use various kitchen tools, from knives to mixers to blenders, is essential. Chefs often perform delicate tasks under tight deadlines.

Adaptability to Stress:

The kitchen environment is fast-paced, with pressure from customers, deadlines, and team management. Remaining physically composed and focused under stress is critical.

Supervisory Responsibilities:

The Executive Chef is responsible for hiring, training, and managing kitchen staff, including 5 Sous Chefs, 1 kitchen manager, and 5 supervisory staff members such as line cooks, prep cooks, dishwashers, and other personnel. This involves setting expectations, providing guidance, and ensuring staff are skilled and efficient.

Duties and Responsibilities:

• Responsible for the creation and oversight of annual budgets, managing and leading the unit in forecasting and cost controls to meet or exceed standards.
• Overseeing day-to-day operations of all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria.
• Developing and implementing new menus for all in-house culinary areas.
• Working closely with outlet managers to ensure front-of-the-house staff are knowledgeable about menu items and preparation.
• Developing and maintaining positive relationships with employees, customers, and vendors.
• Ensuring employees follow safety, sanitation, and security procedures.
• Responsible for all food preparation, productivity, and control across all food outlets and banquet facilities.
• Hiring, training, supervising, and scheduling chefs, cooks, and other kitchen personnel.
• Thorough understanding of food safety standards, including HACCP.

Qualifications and Skills:

• Minimum of 5-7 years of high-volume restaurant experience as an Executive Chef at a 4-star or 4-diamond property, with progressive culinary management experience as an Executive Sous Chef.
• Knowledge of forecasting, budgeting, labor management, and purchasing concepts.
• Thorough knowledge of food products, recipes, and preparation techniques.
• Proven success in high-quality, high-volume restaurant operations.
• Ability to create innovative menus based on current trends and seasonal produce.
• Data analysis and forecasting skills for payroll and production control.
• Ability to obtain necessary licenses, such as Serve Safe certification.
• Bilingual in English/Spanish preferred but not required.
• Excellent communication skills, proficiency in MS Office Suite.
• Graduate of an accredited culinary program or hospitality management degree.
• Experience in restaurant settings exceeding $15-20 million in F&B revenue.
• Certified Executive Chef (CEC) preferred.

Benefits and Salary:

• Bonus program up to 15% of base salary.
• 401(k) with company match.
• Health, vision, and life insurance.
• Paid time off.

Our client is an Equal Opportunity Employer, committed to diversity and inclusion in the workplace.