Executive Chef - New Restaurant + Dual Property in Mendocino by SCP Hotels - SCP Hotels
Little River, CA
About the Job
Executive Chef - New Restaurant + Dual Property on Mendocino Coast
Relocation and Housing Available
SCP is currently seeking an experienced Executive Chef for our newest SCP property.
This is an amazing full time-opportunity based in Mendocino, CA
Competitive Salary $70-85k
Opportunities to grow personally and professionally.
Out-of-this-world benefits!
Your Wellbeing is at the forefront of all that we do so we offer a variety of perks and benefits to take care of all of you. That includes generous Paid Leave plans, options to plan for your future, and health benefits for you and your pets!
10 weeks paid parental leave
1 month sabbatical after 3 years of service to explore on your terms in your 4th year
Generous 401k Matching
Travel perks to our incredible destinations just to name a few!
We value YOU, your mind, spirit, and the balance between work and LIVING. We want you to experience all that California has to offer.
If this sounds like YOU and you are looking to collaborate, grow, and work alongside holistic hospitality professionals, please apply today.
Your New Opportunity:
The Executive Chef is primarily responsible for overseeing all aspects of the hotel's food and beverage operations, ensuring the highest standards of quality, taste, and presentation.
The Executive Chef shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the SCP’s Culture & Core Values.
The Executive Chef is expected to spend more than 50% of their time performing the duties in bold below and is expected to exercise discretion and independent judgment in carrying out their duties. In exercising discretion and independent judgment, the Executive Chef is expected to compare and evaluate possible courses of conduct and act or make a decision after considering the various possibilities, including when the Executive Chef makes suggestions and recommendations to others. The fact that the duty is in bold does not necessarily mean it is of more or less importance than non-bolded duties.
You…
Are the “First Commander” in the kitchen. and food is your passion. You have an exceptional level of cooking prowess. You are quick-thinking, adaptable and calm under pressure. You don’t bat an eye at making changes on the fly and jumping in wherever needed.
What You Will Tackle:
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
Follow Hotel policies with lost and found items.
Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
Continuously promote sanitation, safety, and security efforts.
Culinary Leadership: Lead and manage the kitchen team, fostering a positive and collaborative working environment.
Develop and execute creative and high-quality menus that align with the hotel's overall culinary concept and guest preferences.
Maintain a strong focus on culinary trends, sourcing the finest ingredients, and implementing innovative techniques to elevate the dining experience.
Operational Excellence: Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to all health and safety regulations.
Implement and enforce standard operating procedures to maintain consistency in food preparation and presentation.
Collaborate with other departments to coordinate and execute special events, banquets, and catering services.
Menu Development and Cost Control: Design and update menus to meet the diverse preferences of hotel guests.
Monitor food costs, analyze variances, and implement cost control measures without compromising on quality.
Work closely with the procurement team to source high-quality ingredients at competitive prices.
Quality Assurance: Maintain high standards of food quality, consistency, and presentation across all outlets.
Conduct regular tastings and inspections to ensure compliance with established culinary standards.
Address guest feedback and implement corrective actions as needed.
Staff Training and Development: Provide ongoing training and mentorship to kitchen staff, promoting skill development and career growth.
Conduct regular performance reviews, set performance goals, and address any performance issues promptly.
Foster a culture of creativity, collaboration, and continuous improvement within the culinary team.
Make suggestions and recommendations regarding recruitment and selection of team members and participate in interview process of potential team members.
Make suggestions and recommendations regarding the advancement and promotion of team members.
Make suggestions and recommendations regarding recognition and reward programs, safety management, performance evaluations, and team member relations.
Assist with team member relations, including handling team member complaints and grievances and making recommendations and suggestions to GM and PS when necessary, regarding disciplinary action to be taken against a team member, up to and including termination.
Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
Adhere to relevant Food Safety Hygiene standards.
Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures.
Assist team members with their job functions to ensure optimum service to guests, but in no instance should the Executive Chef spend more than 50% of their time assisting team members with their job functions.
Other duties as assigned.
Job Requirements
Must be a United States citizen or possess a valid work permit.
Must be able to read, write, and speak English. Fluency in other languages is beneficial.
Must be able to accurately follow instructions, both verbally and written.
Ability to work a flexible schedule that may include evenings, weekends, and holidays.
Must be able to work in a fast-paced environment with urgency and empathy.
Outstanding coordination and multi-tasking abilities.
Professional in appearance and demeanor.
Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems.
Must have the ability to deal effectively and interact well with guests, vendors, and team members.
Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
Knowledge of food and beverage service operations preferred but not required.
Ability to calculate figures and amounts using basic math.
Supervision
Reports to the AGM/GM.
Manages BOH F&B Staff.
Education and Experience
2-Year Degree or Trade School.
Prior Hotel experience preferred.
2-Year or Culinary Institute.
Minimum of 5 years cooking experience.
Minimum of 3 years supervisory experience in a commercial kitchen required.
Or a combination thereof.
Previous Executive Chef experience preferred.
Strong knowledge of Local, State, or Federal food sanitation regulations.
Demonstrated knowledge of current restaurant industry trends
Excellent knowledge of BOH systems, ordering and inventory.
State Alcohol Serving Certificate and State Food Handlers Certificate.
Working Conditions
Must be able to stand and move freely about the property for the majority of the shift.
Must be able to lift, carry, push, pull 50 lbs.
Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis.
While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat).
Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat).
Must be able to work in variable room temperatures.
Noise level is usually moderate.
Dexterity in using kitchen equipment or utensils and carrying heavy trays.