Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $140,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid Time Off
401(k) plan with Company Match
Job Description
Terranea Resort is a prestigious luxury resort located on the California coast, known for its breathtaking ocean views, exceptional hospitality, and world-class dining experiences. This resort features multiple restaurants, banquet facilities, and catering services, offering guests an unparalleled culinary journey through diverse and innovative menus. The resort is dedicated to providing top-tier experiences through outstanding service, exquisite dishes, and a commitment to sustainability and community engagement. Terranea emphasizes fresh, local ingredients and seasonal offerings, supporting local farmers and maintaining high standards of quality and safety. As a leading luxury destination, it aims to create memorable moments for every guest by... Show More
Job Requirements
- Bachelor’s degree in culinary arts, hospitality management, or related field preferred
- minimum 3 years experience in culinary leadership at a luxury hotel or resort
- proven track record in menu development and innovative culinary program implementation
- strong organizational and multitasking abilities
- excellent communication and interpersonal skills
- knowledge of health and safety regulations
- demonstrated leadership and team-building capabilities
- proficiency with culinary cost controls and budgeting
- background in managing multiple culinary outlets
- ability to work flexible hours including nights, weekends, and holidays
- valid food handler certification and management sanitation certification
- proficiency with Microsoft Office applications
- fluent in English
- passion for sustainable food practices and community engagement
Job Qualifications
- 3-5 years prior experience as Executive Sous Chef, Chef de Cuisine, or in banquet leadership at a luxury or high-end resort
- ability to multi-task and oversee multiple property culinary departments
- strong leadership skills with proven ability to train and develop teams
- knowledge of 4 or 5 star standards and ability to implement them
- experience creating and launching new culinary concepts
- understanding of health department rules, liquor laws, and compliance
- proficient in Microsoft Excel, Word, and Outlook
- excellent verbal and written communication skills
- strong customer service orientation
- ability to motivate and maintain cohesive teams
- able to prioritize assignments and work effectively under pressure
- basic financial literacy and comfort analyzing business metrics
- proficiency in English language
Job Duties
- Provide visionary leadership and manage culinary research and development from product creation to implementation
- devise innovative product offerings for multiple venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering and themed events
- formulate and implement procedural guidelines, SOPs, policies and standards related to food and beverage operations including menu design, product specifications, cleanliness and sanitation, grooming, and cost controls
- monitor industry trends and collaborate internally and externally on culinary R&D efforts
- manage creation of menus, preparation instructions, and dish specifications by ingredients and portion sizes
- collaborate with Purchasing to identify and source required products
- develop standards, processes and tools to ensure consistent culinary products at all properties
- guide and support culinary team adherence to company standards, processes, and systems
- monitor guest and partner feedback and take corrective action to ensure high satisfaction
- develop and administer quality assurance processes including audits, secret shopper programs, focus groups, tastings, and surveys in partnership with Food and Beverage management
- collaborate with operational leaders to execute culinary operations
- maintain accurate menu and recipe databases
- support compliance with food safety and operational standards
- oversee financial performance of departments related to food and beverage
- act as community liaison
- develop and mentor culinary staff across all levels including top leadership
- partner with marketing and sales on new initiatives and special events
- assist in purchasing and receiving efficiency initiatives
- contribute to staff recruitment and educational outreach
- update culinary SOPs for safety and structure
- expose staff to local farm-to-table initiatives and sustainability programs
- promote adherence to Forbes standards
- create and update private event experiences
- train team on product knowledge and brand story
- assist banquet department to reduce costs and modernize menus
- conduct quarterly audits for certifications
- drive continuous culinary trend innovation
- develop culinary leadership and education programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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