Marisella - Executive Chef - Santa Barbara

MARISELLA SB LLC; Goleta (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

Maple Hospitality Group is seeking a proven manager for our high-end dining concept in the Goleta region. You will oversee all sous chefs, supervise line cooks, and ensure premier service in a fast-paced setting.

You will manage food and labor costs, collaborate on financial forecasting, and lead recruiting and staff development to uphold exceptional standards across the operation.

Qualifications

• 3+ years of management experience.
• High end restaurant experience required.
• Strong written and verbal communication.
• Passion and dedication to food, beverage, and hospitality.

Responsibilities

• Manage all sous chefs and kitchen staff.
• Maintain food and labor costs; monitor inventory and prep.
• Run the line and ensure quality service in a fast-paced environment.
• Prepare financial reports from annual budgets for monthly forecasting.
• Collaborate with leadership on F&B divisionPurchases within forecasted budget.
• Recruit, hire, train, and develop staff; conduct performance reviews.

Skills

Management

Restaurant exp

Communication

Leadership

Job description

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami and Boston, you'll find endless opportunities for growth, travel, and continuing education.Our culture is built on four core principles:Generosity: Always give more, exceed expectations.Excellence: Deliver exceptional work with unmatched expertise.Fun: Love what you do, laugh often, and enjoy the journey.Fail Fast: Learn from mistakes, adapt, and keep improving.What You Will Do:Manage all sous chefsMaintain food and labor costsMaintains a friendly, caring and professional demeanor at all times in a fast paced environmentRun the line and ensure quality serviceDaily food purchasing, inventory and prep productionCommunicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long termPrepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annuallyCollaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budgetAchieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operationsParticipates and advises with recruiting, hiring and training, and provides career development for all staff membersProvides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reportsPrep work and maintenance of quality standardsCommunicate clearly with managers, kitchen and front of house staffSchedule, mentor and manage line cooks, prep cooks and dish staffMenu development and creation of daily specialsMaintain and stay up to date on procedures and regulationsOther special projects or tasks as assignedWhat We’re Looking For• 3+ years of Management experience• High end level restaurant experience is a must• Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff• Strong passion and dedication to food, beverage, and hospitality• Polished, professional and energetic approach management• Ability to work well in a systems-driven environment• Must be able to support, lead, and motivate staff.• Ensure kitchen hygiene and food safety standards are met• Ability to be adaptable and abide by the policies and values of the company• Attention to detail and commitment to qualityThis role requiresAbility to stoop, reach, bend, climb, walk.Forward bend of head/neck for countertop activities.Repetitive upper extremity movementsGrasp bilaterallyFine motor coordinationRepetitive liftingAbility to move equipment and/or product up to 25 lbs.Complete position requirements in a hot, noisy, fast-paced environmentAbility to handle a variety of equipment safely.Must be able to be stationary for extended periods of time