Executive Chef

Located at Point Reyes' award-winning boutique hotel Olema House, Due West Tavern and Market is a sophisticated modern tavern housed in a cozily refurbished, circa-1865 building. Due West Tavern houses a vibrant, recently remodeled market, Due West Market, featuring house-baked items and signature on-the-go picnic staples. Due West is the ultimate stop-off point to fuel West Marin adventures where guests can enjoy fresh, locally sourced food and drinks in a relaxed yet refined setting, whether dine-in or on the go.

Olema House and Due West are operated by Mosaic Hotel Group. Mosaic operates several award-winning locations including El Dorado Hotel on the Sonoma Square, Olema House in West Marin County, and the brand new Madrona Hotel in Healdsburg. We offer vacation, medical, dental, vision, life insurance, 401k, an employee assistance program and company discounts at our proprietary restaurants and hotels.

We're now interviewing for an Executive Chef. Pervious experience as Executive Sous Chef or Executive Chef at a high paced restaurant is required, hotel experience is preferred. Must have availability to work weekends and nights. Olema House is next to Point Reyes Station, 30 min from Novato and 40 min from Petaluma.

The Executive Chef is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the restaurant/hotel. They have overall responsibility for the day to day activities in the kitchen and for maintaining complete control of the kitchen at all times and to command the respect of the kitchen staff. The Executive Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace. They will work hand-in-hand with the General Manager and the Director of Restaurant Operations to focus on the vision of the restaurant. In this leadership role, the Executive Chef serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times.

ESSENTIAL FUNCTIONS:

Cuisine/Food Service

· Oversee and assist with food production and all culinary activities.

· Supervise kitchen staff to ensure service runs smoothly.

· Ensure that quality and cost standards are consistently maintained.

· Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified.

· Oversee and ensure that all food is prepared to specifications in presentation and recipe.

· Responsible for approving all prepared food items that leave the kitchen.

· Select, create and modify menus and recipes as needed so that they remain viable.

· Standardize production recipes to ensure consistent quality.

· Establish presentation technique and quality standards.

· Plan and price menus

· Oversee the ordering, receipt and storage of all food products.

· Remain up to date on new techniques and trends in dining in order to continue to modify the menu to suit our guests.

· Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen.

Leadership

· Responsible for ensuring the kitchen is adequately staffed in all areas.

· Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced.

· Assign food preparation and line duties to the kitchen staff.

· Spot problems and resolve them quickly and efficiently.

· Delegate many kitchen tasks simultaneously while maintaining composure.

· Maximize the productivity of the kitchen staff, as well as manage and direct the Sous Chef.

· Promote cooperation in the kitchen.

Administrative

· Oversee the monitoring of weekly sales and adjust prep production levels.

· Oversee and ensure that food safety and Health Department sanitation requirements are maintained at all times.

· Oversee and ensure that accurate inventories, extension, and menu items price verifications are maintained and conducted.

· Maintain food cost and budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.

· Estimate food consumption and requisition or purchase food.

· Ensure proper equipment operation/maintenance.

· Ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.

· Control kitchen expenses, reporting to the GM what is spent and what is needed for the kitchen.

· Accurately track and report kitchen expenses.

· Maintain and update repair & maintenance log.

· Maintain and update temperature log.

· Ensure staff adhere to break compliance policy.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.

The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

ESSENTIAL PHYSICAL REQUIREMENTS:

The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Work conditions in certain areas of the restaurant/hotel can be hot, cold, wet, slippery and/or noisy.

Frequent walking, including climbing up and down stairs is required. Ability to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods, and to occasionally lift and carry heavy items up to 40 pounds (may be aided). Ability to talk and hear.

REQUIRED COMPETENCIES:

· Passionate about food and people.

· A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant.

· Believes that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses.

· A mastery of food and flavor to evoke a variety of reactions.

· Sensitive palate and a keen sense of taste and smell in order torecognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work.

· Creativity and a flair for experimentation to put a twist on familiar dishes and create newcombinations.

· Focus on local, sustainable, seasonal and organic ingredients.

· Strong work ethic, willing to work long hours.

· Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment.

· Stays cool under pressure, treats his or her team fairly and with respect.

· Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example.

· Determination.

· Organization.

· Experience with the budget development process and cost control.

· Ability to delegate tasks with proper instructions with follow through and follow up.

· Maintain professional and respectful workplace for employees.

· Ability to manage in a diverse environment with focus on guest service.

· A strong presence in the restaurant with great attention to detail in kitchen management and quality service.

· Positive attitude.

· Communicate clearly, professionally, concisely and respectfully.

· Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment.

· Control food and labor costs.

· Menu development and pricing.

· Development of culinary team.

MINIMUM QUALIFICATIONS:

· Minimum 5 years as Sous Chef, Chef de Cuisine, or Executive Chef.

· BA or related culinary degree with eight or more years of industry and culinary management experience.

· Food Safety Certification.

· Food Handlers Certification.

PREFERRED QUALIFICATIONS:

· Conversational Spanish is preferred.