Executive Chef

Catalina Island Company•Two Harbors, CA

9d•$85,000 - $100,000•Onsite

About The Position

The Executive Chef is responsible for overseeing the entire culinary operation, ensuring high-quality food preparation, kitchen efficiency, and exceptional guest experiences. The Executive Chef works closely with management and kitchen staff to maintain standards of excellence in both food quality and operational efficiency. This position requires leadership, organizational skills, and a strong understanding of kitchen management and food safety. The Executive Chef is a dynamic leader, blending culinary expertise with strong management skills to oversee kitchen operations. They are responsible for maintaining the highest standards of food quality, consistency, and presentation, while ensuring efficient kitchen workflows. As a strategic thinker, the Executive Chef manages inventory, controls costs, and anticipates guest demand. They foster a positive work environment, mentor staff, and ensure compliance with health and safety regulations. Additionally, they collaborate with other departments to deliver exceptional guest experience and uphold brand standards.

Requirements

Two-year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience
10-15 years culinary experience
Previous experience in a fast-paced hospitality environment required
Principles and practices of record-keeping.
Safe food handling procedures, including but not limited to LIFO & FIFO
Safely and effectively use, operate, and maintain equipment and tools.
Perform heavy manual labor.
Understand, interpret, and apply all pertinent laws, codes, regulations, policies, and procedures.
Independently organize work, set priorities, meet deadlines, and follow up on assignments.
Demonstrate strong customer service skills and establish, maintain, and foster positive and effective working relationships.
Maintain records and files on work performed.
Use English effectively to communicate in person, over the telephone, and in writing.
Ability to follow directions, efficiently coordinate functions with other teams to meet daily deadlines
Motivation to contribute to the team and overall goals of the department
California Manager Food Handler Certification completion upon hire

Nice To Haves

Bilingual English/Spanish preferred.

Responsibilities

Prepare and deliver detailed reports, analysis, and data to support accurate forecasting and budgeting of the Profit & Loss (P&L) statement.
Oversee the daily operations of the kitchen, ensuring food preparation and presentation meet established standards of quality and consistency.
Lead, mentor, and manage kitchen staff to ensure optimal performance, professional growth, and adherence to food safety and operational standards.
Ensure efficient and timely preparation of food orders, with a focus on maintaining quality, accuracy, and guest satisfaction.
Monitor service levels, customer satisfaction, and ensure adherence to proper food preparation techniques.
Anticipate customer demand based on reservations and historical data (e.g., day of the week, holidays, seasonality) to manage food prep and inventory levels.
Implement strategies to reduce kitchen expenses, optimize productivity, and increase revenue, without compromising guest satisfaction or quality standards.
Ensure food safety standards and cleanliness are maintained in accordance with health department regulations.
Maintain effective communication with kitchen staff, front-of-house management, and other departments to ensure smooth operations and the highest level of service.
Collaborate with the General manager to ensure consistent quality in both food and service.
Ensure adequate staffing levels based on workload, demand, and seasonality, while maintaining a balanced budget.
Lead the recruitment, selection, training, and development of kitchen staff, ensuring they meet company standards and performance expectations.
Manage the purchasing and receiving of food and beverage products, managing inventory processes and resolving discrepancies.
Participate in menu development, food tastings, and ensuring the menu is consistent with current trends and guest preferences.
Monitor and maintain kitchen staff schedules and payroll records, ensuring compliance with company policies and labor laws.
Ensure all kitchen operations comply with internal controls, policies, and procedures, and meet all federal and state labor laws.
Actively contribute to maintaining a positive, team-oriented work environment, addressing performance issues and resolving conflicts as necessary.
Ensure all staff adhere to professional appearance standards and maintain a high level of professionalism in the workplace.
Lead regular food tastings and collaborate with the team to ensure the culinary offerings remain at a consistently high standard.
Other duties as assigned.

Benefits

The Catalina Island Company offers shared housing as an option for eligible employees at a subsidized rate. Employees are responsible for paying a portion of the housing cost, typically deducted through payroll.
Employee discounts and perks – restaurant, hotels and activities.
Beautiful island views and a summer of adventure!

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