Executive Chef (FT)
EVANS HOTELS LLC · Bahia, San Diego, California, United States
LOCATION
Bahia Resort Hotel
Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America’s Finest City.
The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.
SUMMARY
The Executive Chef (“Chef Ejecutivo/a”) operates and directs the kitchen and kitchen personnel to achieve complete customer satisfaction through the production of the highest quality of food and to achieve an acceptable level of profit. Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.
PAY & PERKS
- Compensation: $115,000 - $130,000 DOE**
- Discounted Hotel Rooms for you, family and friends
- Free Employee Parking and/or discounted MTS Pronto card
- Free Meals & Refreshments during working shifts
- Career advancement opportunities!
- Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
- Discounts on cell phone bills, shoes, gym memberships, and more!
ESSENTIAL DUTIES
- Manage and supervise all aspects of culinary operations, including meal production for the hotel, maintaining high standards of food quality and presentation.
- Ensures the kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards.
- Control food costs and manage food inventory and purchasing through coordination with the purchasing agent, requisitioning and production control based on house count and banquets, and consistent utilization of food surplus.
- Optimize team member performance and productivity, implementing and upholding policies and procedures.
- Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent.
- Prepares employee schedules in accordance with business levels and to keep accurate control of payroll.
- Carries out all administrative functions related employee evaluations, record keeping and ensuring regular and predictable attendance for scheduled shifts.
- Develops and reviews budget while controlling costs and driving overall profitability.
- Creates and develops recipes, special dishes, and menus.
- Participates with the director of food and beverage in the development of exciting and attractive restaurant and banquet menus.
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and menu recency.
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
- Directs food apportionment policy to control costs.
- Sets up and continuously evaluate a control system to ensure the quality and consistency of the product.
- Supervises cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production.
- Collaborates with the Executive Steward to supervise the stewarding department and ensure its compliance with hotel standards and the Health Department's cleanliness and sanitation regulations.
- Observes methods of food preparation and cooking, portion sizes, and garnishing to ensure food is prepared in the prescribed manner.
- Meets with catering personnel to review daily functions, and to oversee banquet food production and presentation.
- Performs additional duties and responsibilities as directed by the leadership team.