Executive Chef / Chef

King's Seafood Company • Santa Monica, CA

2d • $105,000 - $125,000 • Onsite

About The Position

Meat on Ocean is seeking an Executive Chef to lead kitchen operations. This role is partnered with the General Manager and is an integral part of the leadership team. The Executive Chef will be responsible for all aspects of kitchen operations, including ordering, managing staff, maintaining product quality, kitchen systems integrity, and the financial well-being of the back of the house. The company has a 30-year track record of developing successful operators and offers comprehensive training in financial acumen, quality assurance, daily operations, and leadership. Opportunities for learning about sophisticated operating systems, managing a product-centric menu, and restaurant design/concept creation are available. The company supports career growth and provides tools for leadership development. A successful Chef is described as standards-driven, vigilant, possessing high integrity, professional in interactions, and positive in issue resolution.

Requirements

• Minimum of 21 years of age.
• 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M).
• High school graduate.
• Culinary training.
• Ability to analyze financial reports.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry up to 120 feet.
• Ability to reach up to 6 feet, 4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24 inch aisles and spaces as small as 12 inches.

Responsibilities

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Lead all roll out programs to the menu, seasonal items, and recipe changes.
• Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures.
• Monthly End of Period inventory (all kitchen).
• Interface and communicate with RCP/GM on financial responsibilities and results.
• Ensures that all food products meet company recipe specifications for preparation and quality.
• Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
• Interface and communicate with RCP/GM on recipe adherence.
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew.
• Conducts annual performance reviews on kitchen crew and Sous Chef.
• Interacts with Guests - table visits, complaints, special requests.
• Leads and is responsible for MIT training (classroom).
• Leads all kitchen crew meeting.

Benefits

• Competitive Salary: $105,000 - $125,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED