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Executive Culinary Leader

2 months ago

Los Angeles, California, United States One Haus Recruiting Full time

Position Overview:
A prestigious private membership establishment is in search of an Executive Culinary Leader to manage all culinary functions across its two locations. This membership community thrives on creativity and cultural engagement, and they seek a culinary expert who can surpass the expectations of their diverse clientele and event venues. The Executive Culinary Leader will be responsible for overseeing culinary standards and operations across multiple sites. With a strong background in menu innovation, culinary methodologies, and food quality management, this role aims to enhance member and guest satisfaction while driving business growth through food and beverage initiatives. The ideal candidate will be recognized for their inventive culinary approach, emphasizing sustainable and locally sourced ingredients, and will possess a reputation and network that elevates the culinary profile of the establishment. Beyond outstanding culinary expertise, the leader will appreciate the significance of supporting both private events and restaurant operations, ensuring alignment with the company’s core values.

Key Responsibilities:
Menu Innovation and Standardization:

  • Design and implement innovative and enticing menus for various dining concepts (a la carte, events, etc.), ensuring diversity, quality, and consistency.
  • Streamline restaurant, event, and gallery menus while incorporating a unique local flavor that provides an unforgettable dining experience for members and guests.
  • Collaborate with executive chefs and culinary teams at different locations to develop and enhance menu offerings.
  • Standardize recipes, portion sizes, and presentation techniques to ensure consistent quality across all venues.
  • Conduct regular menu assessments, integrating feedback from members and guests to refine offerings.
Culinary Operations Oversight:
  • Provide leadership and support to executive chefs and kitchen staff across various locations.
  • Ensure adherence to food safety and sanitation standards through regular inspections and audits.
  • Monitor and manage food costs by implementing effective inventory management, portion control, and waste reduction strategies.
  • Oversee the development of procurement policies and the sourcing of high-quality ingredients, collaborating closely with suppliers and vendors.
  • Facilitate training programs and workshops for kitchen staff to enhance culinary skills, promote retention and engagement, and maintain consistent cooking techniques.
Quality Assurance:
  • Uphold high standards of food quality, flavor, and presentation in line with company expectations.
  • Conduct routine quality assessments and taste tests to ensure compliance with established recipes and standards.
  • Address any concerns related to food quality, flavor, or presentation promptly and implement corrective measures.
Culinary Trends and Innovation:
  • Stay informed about culinary trends, new techniques, and industry advancements to incorporate into menu offerings.
  • Research and introduce innovative ingredients, cooking methods, and plating techniques to enhance the guest experience.
  • Collaborate with the marketing team to develop and promote culinary initiatives that align with business objectives, market trends, and customer preferences.
  • Engage with a diverse mix of both emerging and established chefs, serving as the brand ambassador and culinary authority while supporting the creation of unique and memorable culinary experiences.
Team Leadership and Development:
  • Provide guidance, mentorship, and leadership to executive chefs and culinary teams.
  • Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional development.
  • Conduct performance evaluations, identify training needs, and offer ongoing coaching to enhance team members' skills and capabilities.
Qualifications:
  • Culinary degree from an accredited institution or equivalent culinary certification preferred.
  • Demonstrated experience as a Corporate Chef, Culinary Director, Executive Chef, or similar role within the hospitality, hotel, or restaurant sectors.
  • In-depth knowledge of culinary techniques, international cuisines, and food safety regulations.
  • Exceptional creativity and the ability to craft innovative and appealing menus.
  • Strong leadership and management skills to oversee culinary operations across multiple locations.
  • Excellent organizational and time management skills to effectively manage multiple projects and priorities.
  • Outstanding communication and interpersonal skills to collaborate with cross-functional teams and build positive relationships.
  • A passion for culinary arts, a keen eye for detail, and a commitment to delivering exceptional member and guest experiences.
Benefits:
  • Competitive Salary Range: DOE
  • Comprehensive Health Care Plan (Medical, Dental & Vision)
  • Retirement Plan (401k, IRA)
  • Life Insurance (Basic, Voluntary & AD&D)
  • Generous Paid Time Off (Vacation, Sick & Public Holidays)
  • Family Leave
  • Short Term & Long Term Disability
  • Training & Development Opportunities
  • Wellness Resources