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Form of workJob Description
Job Title: Executive Chef
Salary Range: $100-110k
Location: Santa Monica, CA
The Executive Chef will oversee all aspects of the culinary program including training, staffing, menu development and maintaining the highest standards of hospitality excellence. The Executive Chef will ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit level and employee morale is maintained. This is a new restaurant opening in June 2024. In the meantime, you will work closely with our team developing recipes, outlining operations and building the team. 40 seats, dinner reservation only, hospitality focused restaurant.
General Duties
Oversee the recruitment of BOH employees.
Train and coach BOH team to execute on their daily roles.
Motivate BOH team to work hard, contribute and overall maximize value to the team.
Procure the best ingredients from the farmers market, develop strong relationships with vendors, and constantly maximize the quality and reduce the cost of our ingredients.
Oversee the production of pre-service family meals for the team.
Collaborate with ownership to procure kitchen equipment (such as pots, pans, utensils, food processors, blenders, sieves etc.) required for preparation of the menu.
Ensure all Kitchen equipment is well maintained and kitchen cleanliness and sanitation protocols are in place and being followed at all times.
Oversee the Pastry Team to ensure consistent execution of menu items and costs remain within budget.
Hospitality & Guest Relations
Commit to working at a high quality with absolute focus for hospitality and nourishing our guests.
Work creatively to plan in advance and adapt menu items during service to meet our guests specific needs.
Greet, engage, and interact with guests by stepping out from the kitchen and cultivating relationships with regulars.
Research & Development
Collaborate with ownership to understand and develop our culinary vision.
Collaborate with ownership to create the opening menu, private event, and special event menus.
Monthly R&D of new menu items. Organize tastings with the General Manager to approve new menu items.
Manage the costing and implementation of new menu items.
Ensure that printed menus and marketing materials are kept up to reflect the latest menus.
Restaurant Management & FOH
Report directly to and work closely with the General Manager to execute on all managerial and day-today duties.
Collaborate with and maintain close relationships with ownership.
Participate in marketing functions and events to promote the craft behind our culinary vision.
Collaborate with Pastry and Bar Team to reduce food waste and create synergies in menus.
Attend weekly meetings with the General Manager, Bar Director, and Pastry Chef to discuss general operations and plan to execute on the specific needs of notable guests, private, and special events that are dining/ occurring that upcoming week.
Create regularly updated training guides for FOH Team to develop their knowledge of menu items.
Leadership
Inspire FOH and BOH employees by teaching and sharing culinary knowledge and European cuisine.
Develop pride in FOH and BOH employees.
Hold the BOH team to the highest level of professionalism so that they are representative of our high standards.
Be a leader and role model for the BOH- setting a work culture of respect, creativity, professionalism, entrepreneurship, and only accepting the highest standard.
Standard Operating Procedures
Create, update, and ensure the execution of BOH SOP.
Lead BOH employees and manage their schedules to ensure the daily execution of menu items, and that labor costs remain within budget.
Manage costing and inventory to ensure food costs margin remain within agreed budget. Use technology to track real time food cost for each dish to ensure accuracy of data.
Ensure our high standards are consistently maintained during prep and service.
Laws, Regulations, Culinary Knowledge, & General Requirements
Possess strong knowledge of Health Department guidelines.
Possess strong knowledge of federal, state, and local labor laws.
Possess strong knowledge and passion for French and Italian cuisine and techniques.
Possess strong knowledge in making fresh pasta and baked bread.
Competency in analyzing financial data.
Experience using technology to track real time food costs.
Experience using Toast or similar POS systems.
Possess interest in modern culinary techniques.
Possess CA food manager certification.
Comfortable working in a fast paced kitchen, able to lift 50lbs, and work in a standing position for the duration of your job.
Strong computer skills with working knowledge of Microsoft Office and Outlook.
Flexible schedule; able to work mornings, afternoons, nights, closes and oversee the restaurant.
Equal Opportunity Employer
We uphold core values and do not discriminate based on any protected classes. We evaluate candidates based on qualifications, skills, and abilities. We value diversity, which enhances innovation and brings varied perspectives to our team.
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