Executive Chef

3 weeks ago

Santa Barbara, California, United States Acme Hospitality Defunct Full time
Job Title: Executive Chef

Acme Hospitality Defunct is seeking an experienced Executive Chef to join our culinary team. As a key member of our kitchen staff, you will be responsible for overseeing the preparation and presentation of our menu items, ensuring that they meet the highest standards of quality and presentation.

Responsibilities:
  • Prepare and cook food items according to standardized recipes and menu specifications.
  • Work closely with other kitchen staff, such as Cook 1s, Prep Cooks, and Dishwashers.
  • Ensure that all food items are cooked and presented in accordance with quality and presentation standards.
  • Monitor and maintain stock levels of ingredients, ordering supplies as needed.
  • Conduct quality control checks to ensure that dishes are prepared consistently and meet established standards.
  • Assist in the training and development of junior kitchen staff, providing guidance and support.
  • Ensure the organization and cleanliness of the kitchen, including workstations, equipment, and utensils.
  • Adhere to food safety and sanitation regulations, including proper handling and storage of perishable items.
  • Assist with inventory management, including conducting regular stock counts and reporting discrepancies.
  • Ensure that kitchen equipment is operated and maintained in a safe and efficient manner.
  • Work collaboratively with the culinary team to ensure smooth operations and timely service.
Requirements:
  • 3 years of previous experience as a Cook 1, Dishwasher, GM Cook or Prep Cook in a professional kitchen.
  • Previous experience as a Cook 1 or equivalent position in a professional kitchen.
  • Culinary degree or relevant certification is preferred.
  • Excellent cooking skills and knowledge of various cooking techniques.
  • Strong leadership and interpersonal skills.
  • Ability to work effectively in a high-pressure, fast-paced environment.
  • Knowledge of food safety and sanitation regulations.
  • Familiarity with kitchen equipment and utensils.
  • Strong organizational and multitasking abilities.
  • Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen.
  • Flexibility to work in shifts, including evenings, weekends, and holidays.
  • Creative mindset and ability to contribute to menu development.
  • Strong attention to detail and commitment to quality.
  • Excellent communication skills to interact with kitchen staff and other team members effectively.
  • Knowledge of inventory management and cost control procedures.

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