Executive Chef
$98,000–$112,700 year
On-siteFoster City, California, United States
Job Summary
Manage day-to-day kitchen and dining operations, including staffing, scheduling, and acting as manager on duty. Interview, hire, train, and develop culinary staff while maintaining monthly budgets and inventory levels for food, supplies, and labor. Ensure all food preparation, storage, and service meet company standards, legal requirements, and health survey targets. Build strong vendor relationships and conduct regular meetings to drive customer satisfaction and staff engagement. Plan and execute special events, banquets, and Engage Life activities while collaborating with sales and community leadership to market the venue. Maintain department cleanliness, safety, and equipment standards through daily oversight and staff training.
Required Qualifications
- High School Diploma or General Education Degree (GED)
- Five (5) or more years Culinary Experience in the hospitality industry
- Demonstrated experience in supervising staff and working in a team setting
- Food handlers permit as required by applicable law and/or Company standards
- HACCP certification may be required
- Adherence to Company appearance and dress code policies
- Strong organization, detail orientation, and time management skills
- Basic computer skills – Microsoft Word, Outlook, and Excel
- Must possess valid driver's license
Desired Qualifications
- Culinary Arts Degree and/or Chef Certification strongly preferred
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