Position: Executive Chef (New Restaurant within Hotel)
About:
Savory Hospitality is a restaurant and bar consulting firm based in Southern California. They are currently seeking an Executive Chef to lead the kitchen of a newly launched Californian-Mediterranean restaurant.
In this role, you’ll be expected to:
– Oversee kitchen operations
– Develop recipes, including innovative, seasonal dishes with a Mediterranean flair
– Manage food inventory and costs
– Train and supervise kitchen staff (including scheduling and performance management)
– Ensure food safety and quality standards are met
– Collaborate with other departments within the restaurant
– Develop vendor relationships and negotiate contracts to ensure profitability
Requirements: Several years of experience in a high-volume kitchen as a chef or sous; able to work at least 50 hours per week (including late nights, weekends and holidays); background in California and/or Mediterranean cuisine, fine dining or upscale-casual settings; proven ability to manage a kitchen team and maintain a high level of culinary excellence; ability to lead and manage all kitchen staff, strong communication and collaboration skills to work effectively with other departments; flexibility and adaptability to handle unexpected situations; creativity and passion for food and culinary trends, with a willingness to experiment and take risks; ability to manage inventory and food costs; knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environment; expertise in menu planning and development; ability to lift at least 50 pounds, stand for extended periods and work long hours
Benefits: Quarterly bonus potential, paid time off; medical, dental and vision insurance; dining, hotel and retail discounts
