Managing Chef, Temporary

South Coast Botanic Garden is a renowned public botanical garden located on the Palos Verdes Peninsula in California. It is a horticultural treasure featuring a diverse collection of plants from around the world. Known for its beautiful landscapes, themed gardens, and commitment to environmental education, the Garden serves as a peaceful community hub and a venue for public events, weddings, and educational programs. As a nonprofit organization, South Coast Botanic Garden focuses on plant conservation, sustainability, and offering a serene natural space for visitors to explore and enjoy throughout the year.

The role of Chef and Food and Beverage (F&B) Operations Lead at South Coast Botanic Garden is a full-time, temporary position available through September 30, 2026, with an attractive salary range of $8,000 to $10,000 per month. This position reports directly to the Chief Impact Officer and Deputy Director and includes supervising key team members such as the Manager of Food and Back of House and Bar Lead. This role will play a vital part in leading the Garden’s food and beverage operations during a critical transition period, focusing on operational stability and excellence.

The Chef / F&B Operations Lead will be responsible for the comprehensive oversight of culinary execution alongside front and back-of-house operations. This leadership position demands daily engagement in staffing coordination, ensuring operational consistency, and administrative duties. The individual in this role will also support leadership in evaluating and planning the future direction of the Garden’s food and beverage program. The assignment aims to enhance accountability, improve operational performance, and maintain exemplary service standards while broader strategic planning is underway.

Specific operational responsibilities include managing concessions, beverage service, events, and seasonal programming to ensure the highest quality, cleanliness, presentation, and efficiency. The Chef will actively monitor daily workflows, promptly identify and address operational gaps, and support the execution of rentals, festivals, donor events, and other internal functions.

Team management is a significant component of this role, requiring the Chef to supervise both front and back-of-house team leads, establish clear expectations for performance, provide coaching and direction, and assist with hiring and scheduling processes. Maintaining continuity and quality in menus, recipes, food, and beverage offerings is essential. The Chef will also make recommendations to improve product mix, service models, and guest experiences, contributing to the development of seasonal and event-based culinary offerings.

Additionally, the Chef / F&B Operations Lead will support administrative and financial functions such as operational reporting, sales analysis, labor reviews, inventory controls, purchasing oversight, waste reduction, and vendor performance evaluations. Timeliness and accuracy in operational paperwork, invoices, and approvals are critical to the seamless functioning of the department.

The role also requires ensuring compliance with the Garden’s policies, food safety regulations, and California labor standards including wage and hour laws. The Chef must oversee the accurate use of business systems including Paycom and POS platforms, support proper timecard review, and maintain scheduling best practices.

Strategically, the Chef / F&B Operations Lead will collaborate with executive leadership during the ongoing food and beverage review, identifying opportunities and risks, and contributing recommendations for the long-term success of the food and beverage program. This role demands a proactive approach to resolving operational challenges and enhancing the visitor experience by providing stable and effective leadership throughout the Garden’s food and beverage operations.

Physical requirements include the ability to stand and walk for extended periods, lift and move up to 40 pounds regularly, and work in varying outdoor and indoor conditions. Flexibility to work evenings, weekends, holidays, and special events is also required. This unique opportunity is designed for a seasoned professional with extensive hospitality and culinary leadership experience seeking to make a significant impact in a vibrant public garden setting.