Executive Chef – Upscale Dining & Menu Innovation

StoryPoint Group; Des Moines (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

StoryPoint Beaverdale is seeking an Executive Chef to lead the culinary and dining department. The role covers retail sales, events planning, food costs, inventory control, safety, and resident satisfaction.

The candidate should have four+ years in culinary management and upscale dining experience, with a proven leadership and strong organizational skillset. This on-site position requires menu development and cost control expertise.

Qualifications

• Certified Executive Chef preferred. Minimum four years of culinary management experience.
• Upscale dining experience required and proven leadership abilities.
• Strong customer service, organization and time management skills.
• Experience in menu development and pricing, cost control and pricing.
• Proficient with Microsoft Office applications; strong financial management experience.

Responsibilities

• Achieve 100% resident satisfaction through plating and taste; gather feedback daily.
• Establish presentation techniques and ensure quality standards.
• Hire, coach and direct culinary staff; maintain scheduling and reviews.
• Develop Sous Chef and Lead Cook for leadership duties.
• Control food, labor costs, menu engineering, and standardized recipes.
• Ensure equipment operation, safety and sanitation policies are followed.
• Oversee catering events and provide culinary instruction when needed.
• Promote positive relations with residents, families and guests.
• Act as Manager on Duty with site leadership as scheduled.

Skills

Leadership

Customer service

Menu development

Pricing

Inventory control

Food costs

Sanitation standards

Staff coaching

Time management

Microsoft Office

Education

Certified Executive Chef preferred

Tools

Microsoft Office

Job description

StoryPoint Beaverdale is seeking an Executive Chef to lead the culinary and dining department. The role covers retail sales, events planning, food costs, inventory control, safety, and resident satisfaction.

The candidate should have four+ years in culinary management and upscale dining experience, with a proven leadership and strong organizational skillset. This on-site position requires menu development and cost control expertise.