Executive Chef

Riva Executive-Chef Job Description

Introduction:

Award-winning and popular casual seafood-restaurant on the Santa Cruz wharf seeks an Executive Chef.  Riva Fish House is a long-cherished favorite of locals and visitors to the area.  Our 120-seat restaurant and bar has been an independent family-owned establishment for more than  40 years.  We are located on the historic Santa Cruz wharf over the Pacific Ocean with stunning views of Steamer Lane surf-spot and scenic West Cliff on one side, and the Santa Cruz Beach and Boardwalk on the other.  We have been repeatedly voted Best Restaurant and Best Seafood Restaurant in Santa Cruz in the Santa Cruz Sentinel Readers’ Choice Awards and Santa Cruz Good Times Magazine.

Our size, independence, and work-culture encourage quality of food and service, along with a respectful, professional, and friendly environment.

Menu: There is plenty of room for creativity and change in our food menu, while staying true to Riva’s long-cherished seafood-based roots.

Kitchen: Compact kitchen with maximum crew of 5.  Kitchen has large windows looking out towards the Santa Cruz Beach Boardwalk.  

Salary range: $75K to $95K annually based on experience

Benefits:

• Yearly bonus

• Two weeks paid vacation

• Potential relocation assistance (must be able to reliably commute to the Santa Cruz Wharf)

Job type: Full-time

Shift and schedule: The restaurant is open for lunch and dinner 7 days/week.  Open hours are typically 11 a.m. to 9:00 p.m.

• 5 days on-site, including some morning and evening shifts on the line, with at least 1 weekend day or evening shift.  

• You will need to be available for urgent kitchen needs when not on site. Our goal is for you to have at least 1 day completely off (no contact).

Qualifications:  Culinary experience: 5 years (required); 2 years as Executive Chef preferred.  Spanish language proficiency preferred.

Full Job Description:

You will:

• Design and manage the food menu with costs, quality, and branding in mind

• Review and set standards of performance; train and supervise kitchen crew for efficient and quality food-preparation

• Assess, train, and supervise kitchen staff in safe and sanitary food production, holding, and storage

• Assist in search, hiring and personnel decisions and actions for kitchen staff

• Schedule kitchen personnel and manage scheduling issues

• In conjunction with kitchen manager, manage and order kitchen inventory and supplies

• Oversee the repair and maintenance of kitchen equipment

• Assist in setting, monitoring, and targeting food-cost, labor-cost, and expense goals 

Qualifications Detail – We are looking for:

• Creative self-starter with responsible work ethic and genuine caring of the kitchen and restaurant environment and community

• At least 5 years of culinary experience, with at least 2 years’ experience as an Executive Chef preferred

• Certified in food handling and knowledgeable of applicable food-handling laws and regulations

• Ability to work nights, weekends, holidays as needed (5 days/week on-site); eventual goal is to have a set/predictable schedule and 2 days per week completely off.  (Two weeks’ paid vacation.)

• Team player who strives for a culture of trust, respect, accountability, connection, communication, and fun!