Executive Chef

EOS•Goleta, CA

22d

About The Position

The Executive Chef will manage, develop, and train staff, ensuring adherence to health regulations, safety standards, culinary expectations, and hotel/departmental policies. This role involves planning, directing, and supervising food preparation and cooking activities, managing varying volume levels to ensure quality and minimize waste. The Executive Chef will develop recipes, portion specifications, and standard preparation procedures, crafting culinary experiences that focus on elevating glamping with a constant pursuit of quality improvement. A superior knowledge of trends, industry demographics, and market focus is essential. This position involves determining purchasing specifications and budgetary allotments with preferred vendors, and conducting regular inspections of kitchen operations to ensure food quality, appearance, cleanliness, and sanitation. Collaboration with the Resort General Manager on restaurant operations, menu planning, financial decisions, and supervisory responsibilities is key. The Executive Chef will also have a working knowledge of invoice tracking, labor tracking, schedule preparation, food cost management, labor budget, inventory control, hiring/counseling, and California Labor Laws. Monitoring guest satisfaction and assisting with special requests are also part of the role, along with performing any other assigned duties.

Requirements

Strong computer literacy, with knowledge of Word, Excel, and Outlook, Toast
Read and employ math skills for following recipes
Exceptional communication skills, passionate, strategic and innovative
Able to develop strong work relationships with both Guests and Colleagues
Self-confident, proactive, and able to prioritize and make effective decisions
Comfortable with cooking outdoors, live-fire barbeque, and multi-tasking production within multiple cooking stations.
Culinary Degree preferred but not required for the right candidate.
Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.
Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.
Must be able to occasionally lift, carry, push, or pull up to 50–60 pounds, including food supplies, kitchen equipment, and inventory items. Frequent lifting is typically under 25–30 pounds. Assistance or mechanical aids may be used when available.

Responsibilities

Manage, develop and train staff and ensure that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed.
Plan, direct, and supervise the food preparation and cooking activities of their kitchens, managing the varying volume levels to ensure quality and limit waste.
Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
Craft culinary experiences that focus on elevating glamping, constantly seeking to maintain and improve quality.
Maintain superior knowledge in trends, industry demographics and market focus.
Determination of purchasing specifications and budgetary allotments for all menu items with preferred vendors
Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Collaborates with Resort General Manager on restaurant operations, menu planning, business/financial decisions, and supervisory responsibilities.
Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor budget, inventory control and hiring/counseling as well as California Labor Laws.
Monitors guest satisfaction, ensuring a memorable experience; Assists guests with special requests as needed.
Perform any other job-related duties as assigned.