We are seeking an outgoing Chef for our newly built restaurant in Thousand Oaks CA. The ideal candidate will possess experience in Mediterranean & California cuisine, open to building new relationships with local farms within the area. www.selvins.com
Essential Functions and Duties:
The Executive Chef oversees kitchen operations, developing recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, and collaborating with other departments within the restaurant.
A genuine passion for providing the highest level of food to all of our guests while maintaining a standard of excellence.
Availability to work 10 – 12 hours per day, including late nights, weekends, and holidays
- Experience in managing high-volume kitchen operations with a focus on quality and efficiency in a sous or chef role.
- Ability to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
- Strong communication and collaboration skills to work effectively with other departments, such as front-of-house, bar, and events
- Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages
- Creativity and passion for food and culinary trends, with a willingness to experiment and take risks to create unique and memorable dining experiences
- Ability to manage inventory and food costs develop vendor relationships and negotiate contracts to ensure profitability
- 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, including the ability to create dishes that are both innovative and cost-effective
- Work a minimum of 50 hours/per week
Perks & Benefits:
- Competitive Compensation
- Quarterly Bonus Potential
- Paid Time Off
- Insurance – Health, Dental, Vision
- Dining, Hotel, and Retail Discounts
Requirements
Job Requirements:
- Several years of experience in a high-volume kitchen as a chef or sous
- Experience managing a kitchen team of 25+
- Ability to work long hours and handle high-pressure situations
- Knowledge of food safety regulations and health codes
Basic Skills:
- Strong leadership and communication skills to manage and train kitchen staff
- Organizational and time management skills to ensure efficient kitchen operations
- Financial management skills to manage inventory, food costs, and budgeting
- Flexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferences
- Expertise in food preparation, cooking techniques, and flavor combinations
- Ability to develop unique and innovative dishes
Physical Requirements:
- Ability to stand for extended periods of time
- Ability to lift and carry up to 50 pounds
- Ability to reach, bend, stoop, and climb stairs
- Manual dexterity in using kitchen equipment and tools
- Ability to work in a hot, noisy, and fast-paced environment
Pay Rate 80-90k, plus bonuses and benefits
More detail about Savory Hospo, please visit https://culinaryagents.com/entities/539105-savory-hospo