Executive Chef

Santa Barbara, CA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $79,600.00 - $109,600.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development programs

flexible scheduling

Job Description

Solera & Co. is a premium, food-focused catering company deeply rooted in Santa Barbara with a rich culinary-first philosophy. The company was born from the merger of two of the region's most respected catering names—Pure Joy Catering and Catering Connection—bringing together legacy craft and modern execution to serve the area’s finest social, corporate, and wedding events. Backed by the solid operational infrastructure of its sister company, Schaffer LA, Solera & Co. prides itself on quality, hospitality, and its dedicated team who bring culinary excellence to each event. This company is serious about food, hospitality, and supporting the people who make exceptional event catering possible. Their approach to catering not only focuses on top-tier culinary innovation but also on building a culture of respect, collaboration, and professionalism within their team, ensuring all events exceed client and guest expectations.

The Executive Chef position at Solera & Co. is a significant leadership role responsible for overseeing all culinary operations. This full-time exempt role demands a passionate culinary leader who can drive food production excellence, cultivate a positive kitchen culture, and optimize culinary team performance. The Executive Chef manages labor, food, logistics, and operating costs to ensure financial efficiency without compromising quality. They play a critical role in menu development, food quality consistency, and ensuring that every event reflects Solera & Co.’s premium standard. The Executive Chef works closely with sales, staffing, and event coordination teams to align planning and execution from initial proposal through to event breakdown. The work environment is dynamic, fast-paced, and requires a leader capable of adapting to on-site challenges while maintaining high culinary standards and safety protocols. This role also involves supervisory responsibilities over culinary and warehouse staffs including event chefs and kitchen assistants. The ideal candidate must have strong culinary expertise, leadership skills, strategic business acumen, and excellent communication abilities. Regular evening and weekend availability is required, with occasional travel primarily within California and potentially broader North America. The role requires someone who is motivated, detail-oriented, and committed to operational excellence and culinary creativity in a high-pressure event setting.

Job Requirements

Culinary Arts degree or equivalent professional training
Minimum of 5 years culinary management experience
Fluency in English and conversational Spanish
Strong written and verbal communication skills
Ability to present to groups, managers, and clients
Demonstrated ability to assess talent and develop kitchen staff
Proficient in Mac, Microsoft Office, Google Workspace, ChefTec, and email
Ability to work independently, efficiently, and with high personal accountability
Valid California Class C driver’s license with clean DMV record
Availability for evening and weekend work
Ability to stand for extended periods and lift up to 50 lbs

Job Qualifications

Culinary Arts degree or equivalent professional training
Minimum of 5 years culinary management experience in catering, restaurant group, or event production
Fluency in English and conversational Spanish
Strong written and verbal communication skills
Ability to present to groups, managers, and clients
Demonstrated skills to assess talent and develop kitchen staff
Experience building operational systems
Proficient in Mac, Microsoft Office, Google Workspace, ChefTec, and email
Ability to work independently with high accountability
Bachelor’s degree in Liberal Arts or Sciences is a plus

Job Duties

Lead, schedule, and develop the culinary team including on-site event chefs and kitchen assistants to deliver consistent excellence across all events
Establish and maintain a positive, professional kitchen culture reflecting company values
Develop and implement training programs and SOPs for kitchen roles including setup, food production, sanitation, breakdown, and safety
Conduct on-site training ensuring event menu execution meets standards
Collaborate to create and periodically refresh menus based on culinary trends, seasonal availability, and client preferences
Partner with sales on culinary proposals, tastings, and presentations
Maintain rigorous standards for food quality, consistency, and presentation
Develop and enforce SOPs for specialized production techniques and safety
Work directly at events in production and leadership roles, assigning team member duties based on event scope
Coordinate with event captains and front-of-house for timing, production flow, and service execution
Adapt plans fluidly during on-site unexpected circumstances
Oversee event strike and breakdown including proper packing and loading of equipment and inventory
Manage kitchen operations including prep, production, equipment maintenance, and cleanliness
Ensure compliance with health codes, safety regulations, and licensing
Maintain sanitation standards across production environments
Utilize and develop company operational systems and inventories
Manage vendor relationships and ordering to meet quality and cost targets
Coordinate warehouse team on packing, unloading, and equipment readiness
Monitor food costs and identify opportunities to improve margins
Attend BEO meetings and update event production notes
Collaborate with Event Coordinators on service plans, kitchen builds, equipment needs, timelines, and documents
Work with Staffing Manager on culinary staffing requirements
Enforce rental company and kitchen build protocols for event consistency