Kitchen Manager | Palihouse Santa Barbara

Ventura, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $69,000.00 - $70,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

401(k) retirement plan

Paid Time Off

Holiday pay

sick pay

career advancement

Professional Development

Employee Discounts

hands-on training

collaborative work environment

Job Description

Palihouse Santa Barbara is a distinguished boutique hotel nestled in the vibrant, historic Presidio Neighborhood of downtown Santa Barbara. This enchanting coastal retreat offers 24 meticulously designed guest rooms and suites arranged around a tranquil Mediterranean-style courtyard complete with a swimming pool. Catering to discerning travelers who seek an authentic and intimate experience, Palihouse Santa Barbara combines the charm of its beautiful surroundings with modern comforts and sophisticated hospitality. The hotel features an all-day dining and drinks menu that highlights the finest Southern California cuisine, offering guests a culinary experience that complements their stay in this idyllic setting.

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Job Requirements

Minimum high school diploma or equivalent
prior kitchen management or supervisory experience
knowledge of food safety standards and OSHA regulations
strong leadership and communication skills
ability to work under pressure in a fast-paced kitchen environment
physically able to perform kitchen duties including prolonged standing and lifting
must be able to work flexible hours including weekends and holidays
familiarity with inventory and cost control processes
commitment to maintaining a clean and safe kitchen workspace

Job Qualifications

Understanding of inventory control
interest in the culinary industry and awareness of current trends
ability to adapt during varying service levels
effective team collaboration skills
accurate and efficient work performance
strong time management and resource coordination abilities
proficiency with Microsoft Word and Excel
clear, efficient communication skills
good decision-making based on analysis and experience
physical ability to stand or walk for minimum eight-hour shifts
flexibility to work weekends, AMs, PMs, and holidays
mobility including standing, walking, bending, and lifting up to 50 lbs

Job Duties

Running an efficient, productive, and professional kitchen on a day-to-day basis
developing a passionate and effective kitchen brigade through hands-on education and positive encouragement
ensuring the quality and consistency of all dishes prepared and served
learning steps of service, products, menu, and systems in depth
working collaboratively with all restaurant and hotel teams
abiding by all corporate SOPs and state and local labor laws
complying with food labeling, storage, and temperature control protocols
following all safety, OSHA, and health standards
participating in the property Safety Committee
conducting weekly walkthroughs and inspections of F&B spaces
mastering the entire menu to train other kitchen staff on preparation and flavor profiles
carrying out all tasks promptly to ensure smooth operations
demonstrating interest in industry trends
communicating clearly and professionally
maintaining accurate food and supply inventories and meeting deadlines
managing and controlling costs and labor according to budget
providing monthly cost variance commentaries
supporting and mentoring new team members

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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