Blackbird - Chef de Cuisine

Hotel Californian • Santa Barbara, CA

394d

About The Position

The Chef de Cuisine at Blackbird is responsible for overseeing all aspects of food production and kitchen management in a high-volume restaurant environment. This role involves ensuring adherence to company standards, managing kitchen staff, developing menus, and maintaining food quality and safety. The Chef de Cuisine will also play a key role in hiring and training kitchen personnel, as well as addressing guest concerns to enhance the dining experience.

Requirements

• 5+ years of BOH Management experience required
• Experience in a high-volume kitchen is required
• Thorough knowledge of techniques, methods, and equipment used in preparing and cooking high quality food on a large scale required
• Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures
• Adaptability to plan and modify menus to meet various requirements
• Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing
• Proven ability in teaching and mentoring kitchen talent
• Exceptional communication and supervisory skills
• Culinary Menu / Recipe Development
• Expediting
• Food Budgeting
• Food Cost Optimization
• Food Handlers Certificate
• Food Safety Knowledge
• Kitchen management
• Menu development

Responsibilities

• Monitor and ensure that company standard operating procedures are met
• Oversee and systemize all food production; responsible for the inventory and purchasing of products
• Set and meet production goals and food costs for the restaurant
• Work alongside Talent + Culture to fill any open BOH positions
• Assess performance and participate in all BOH hiring (dishwashers, cooks, chefs, etc.) to build and develop a team that exceeds company standards and expectations
• Oversee and manage the kitchens during prep and ensuring that service runs smoothly
• Handle all guest concerns and suggestions
• Promote safety and proper sanitation amongst all talent
• Manage all kitchen talent including training, coaching, scheduling and disciplining
• Develop ideas, recipes, and menus for the restaurant
• Work with Sous Chefs and mentor them to excel their leadership, mentoring, and technical skills

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed