Executive Chef

Solera & Co. is a premium, food-focused catering company rooted in the culinary-rich region of Santa Barbara. Established through the merger of two highly respected local catering companies, Pure Joy Catering and Catering Connection, Solera & Co. combines the legacy craftsmanship and culinary excellence of its origins with the operational expertise of its sister company, Schaffer LA. This unique blend positions Solera & Co. as a leader in delivering exceptional social, corporate, and wedding events throughout the area. Committed to a philosophy centered on culinary artistry and outstanding hospitality, Solera & Co. values the people who bring their vision to life and is dedicated to fostering a culture that celebrates innovation, collaboration, and superior guest experiences.

The role of Executive Chef at Solera & Co. carries the vital responsibility of leading all culinary operations, overseeing food production, kitchen environment, and the performance of the culinary team. This full-time, exempt position requires a hands-on leader who ensures that every event showcases exceptional quality food prepared to the highest standards. The Executive Chef will work closely with various departments including sales, staffing, and event coordination to align culinary execution seamlessly with event demands from initial planning stages to post-event breakdown. A key aspect of the role is the stewardship of labor, food, logistics, and operational costs, ensuring that budget targets are met without compromising quality. This position demands a strategic thinker and creative culinary expert who can balance innovation in menu development with the pragmatics of operational efficiency and business acumen.

As the culinary leader for Solera & Co., the Executive Chef is responsible for cultivating a professional and supportive kitchen culture, fostering team development through training programs and documented standard operating procedures for food preparation, sanitation, safety, and event setup. The role involves regular on-site leadership during events, adapting production workflows to meet event formats while maintaining impeccable standards for food consistency and presentation. The Executive Chef is also involved in menu creation and ongoing culinary innovation geared towards reflecting current trends, seasonal ingredients, and client preferences, all while preserving the company’s premium culinary reputation.

Operational responsibilities extend to managing kitchen production systems, ensuring compliance with health and safety regulations, overseeing vendor relationships, and controlling inventory to maximize profitability. Collaboration with other departments is essential to ensure smooth cross-functional coordination, including event logistics, staffing, and equipment management. The Executive Chef also leads the culinary and warehouse teams, guiding their training, scheduling, and overall performance.

This role operates in dynamic environments, involving professional production kitchens and off-site event locations. It requires physical stamina and the ability to work in fast-paced, demanding conditions, with the ability to lift up to 50 pounds and stand for extended periods. Evening and weekend availability is typically required to meet the scheduling needs of high-profile events. Occasional travel within California and potentially broader North America may be necessary, requiring a valid California Class C driver’s license. Fluency in English and conversational Spanish enhances communication across diverse teams and clients.

In summary, the Executive Chef position at Solera & Co. offers a challenging and rewarding opportunity for a skilled culinary professional eager to lead and innovate within a leading catering company. The role demands a blend of superior culinary skills, leadership capabilities, strategic insight, and operational excellence to contribute meaningfully to the success of Solera & Co. and its distinguished events.