Job description

SUMMARY: The Executive Chef has total responsibility for the main kitchen, banquets, and culinary staff; is responsible for leading by example and developing their staff as assets for the restaurant. Direct food preparation, productions and control for all food outlets and banquet facilities and ensure that the kitchen provides exceptional dishes while focusing on food costs.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Directly supervises kitchen staff responsible for the daily preparation of soups, sauces, specials, banquets, buffets to ensure that methods of cooking, garnishing and portioning and the standardized recipes in the restaurant’s recipe book.
• Assists in maintaining the security of the kitchen including equipment, food and supply inventories and all recipe books.
• Responsible for the development and enhancement of the food product that is presented to guests.
• Consistently maintains standards of quality, consistency, cost, eye appeal, presentation, and flavor of food according to standards set by the restaurant Executive Chef.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
• Recommend changes to the food product. Use market research to develop new products and menu concepts.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Ensure that all goals are geared toward exceeding guests’ expectations.

QUALIFICATIONS, SKILLS & ABILITIES:

• Previous experience in fine dining restaurant/kitchen.
• Ability to motivate and lead employees
• Demonstrated ability to interact with customers, employees, and vendors
• Strong attention to detail and fine dining restaurant kitchen knowledge
• Ability to proactively prioritize needs and effectively manage time and resources
• Ability to work a flexible schedule that may include evenings, weekends and holidays
• Must have the ability to resolve problems and conflicts in a diplomatic and tactful manner
• Ability to multi-task, manage interruptions, establish work priorities, handle stress, and effectively function in a fast-paced environment

EXPERIENCE & EDUCATION:

• College degree from recognized culinary institute preferred.
• Five years previous experience as Executive Chef in a professional fine dining restaurant a must.
• High school diploma or equivalent

LANGUAGE SKILLS:

• Ability to read, comprehend and provide instructions in English, both written and verbal.
• Bilingual in Spanish a plus

Job Type: Full-time

Pay: $110,000.00 - $120,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Yearly bonus

Weekly day range:

• Weekend availability

Work setting:

• Upscale casual restaurant

Ability to commute/relocate:

• Monterey, CA 93940: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Required)
• Cooking: 5 years (Required)

Work Location: In person

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