Executive Chef

3 weeks ago

Santa Barbara, United States Kastel Staffing Full time
Job DescriptionJob Description

Executive Chef Santa Barbara

Experience Level

  • Mid-senior

Experience Required

  • 2 Years

Education Level

  • Associate Degree

Job Function

  • Management


Job Description

Overview

Our client is seeking an Executive Chef in Santa Barbara, CA.


Responsibilities

  • Full P&L Responsibility: Knowledge of financial reporting, food ordering, inventory, employee scheduling, menu development, point-of-sale systems, and marketing.
  • Staff Management: Work with assigned chef and supervisors to achieve goals and motivate staff to ensure high customer satisfaction.
  • Menu Development: Develop and grow the menu while managing and controlling food costs and offering high-quality service to residents.
  • Financial Oversight: Full financial oversight of the account, including budgeting and reporting.
  • Training and Leadership: Provide technical training, expertise, coaching, and leadership to the production team, working side by side as needed.
  • Customer Satisfaction: Create a positive customer service-driven environment, drive employee engagement, and customer satisfaction through strong leadership skills.
  • Client Integration: Integrate fully within our client's organization, becoming a trusted advisor with a customer service focus.
  • Compliance: Ensure compliance with food safety, sanitation, and overall workplace safety standards.
  • Quality Standards: Meet or exceed our client's standards of operations.


Qualifications

  • Passion for Culinary Arts: A desire for creativity and a strong production culinary background, ideally in a healthcare or retail setting.
  • Client Relationship: Ability to develop trust and build strong client relationships while meeting client expectations.
  • Team Supervision: Experience supervising a culinary team and exceptional human resource and supervisory/management skills.
  • Communication Skills: Exceptional professional communication skills.
  • Leadership Approach: A hands-on, innovative leadership approach to management.
  • Customer Service: A passion for high-level customer service and relationship-oriented management.
  • Decision-Making: Ability to work independently and make sound business decisions within company guidelines.
  • Multi-tasking: Ability to manage multiple priorities.
  • Financial Acumen: Strong financial acumen and experience managing a food service operations budget.
  • Compliance Knowledge: Knowledgeable in compliance with food safety, sanitation, and overall workplace safety standards.


Position Summary

  • Culinary Leadership: Provides culinary leadership within a medium-sized unit, including menu planning, program execution, and staff management & training.
  • Catering Management: Manages the catering process from beginning through execution with internal and external clients.
  • Key Duties:
  • Implement & coordinate the culinary function.
  • Direct & train cooks & utility workers.
  • Ensure food preparation & production meets operational standards.
  • Manage catering & retail areas.
  • Ensure customer & client satisfaction.
  • Financial management, including food cost & labor management.
  • Manage food & physical safety programs.


Basic Qualifications & Requirements

  • Education: Associate's Degree or equivalent experience.
  • Management Experience: 2 years.
  • Functional Experience: 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
  • MUST HAVE:
  • Associate degree or equivalent experience.
  • 2 years work experience in food or culinary services.
  • Experience in financial reporting, food ordering, inventory, employee scheduling, and menu development.
  • Experience in food preparation & production.
  • Experience in managing catering & retail areas.
  • 2 Years of management experience.


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