Position: Executive Chef (New Restaurant within Resort)
About:
Savory Hospitality is a restaurant and bar consulting firm based in Southern California. They are currently seeking an Executive Chef to lead the culinary team of a new Californian-Mediterranean concept.
Key Responsibilities:
– Menu development: Create new and exciting dishes that appeal to our clients.
– Procurement: Purchase food and supplies from company-approved vendors.
Inventory Management: Monitor and manage kitchen inventory.
– Quality control: Produce high-quality dishes that meet company standards and client requirements.
– Sanitation: Ensure the kitchen and surrounding areas are sanitized and comply with health code regulations.
– Staff management: Hire, train, and supervise kitchen personnel.
– Industry knowledge: Stay current on industry trends, techniques, and presentations.
– Discipline: Maintain order and discipline within the kitchen.
– Scheduling: Establish work schedules and organize kitchen operations for optimal efficiency.
Requirements: Prior experience in opening a restaurant; at least seven years of overall culinary experience, with at least three years in a leadership/managerial role (e.g., Executive Chef, Sous Chef or similar); previous experience in in-flight catering for private jets; demonstrated knowledge of various cooking methods (sautéing, grilling, baking, etc.), ingredients, equipment and procedures; ability to lift at least 50 pounds and stand for several hours a day and work long hours (including weekends); strong knowledge of state, local and federal food sanitation regulations; able to pass a 10-year background check; experience in training staff, purchasing and budget management; communication, teamwork and organizational skills
Benefits: Medical and dental coverage; paid time off; potential bonuses
