Executive Chef
$115,000–$128,000 year
On-sitePalo Alto, California, United States
Job Summary
Lead the transformation of the department into a best-in-class culinary operation by managing all food production, menu development, and banquet functions across multiple outlets. Recruit, hire, train, and supervise the culinary team while overseeing food preparation standards, monthly inventories, and vendor relationships to maintain low inventory levels and optimal food costs. Plan, create, and cost regular and special menus, ensuring compliance with safety programs, Health Department requirements, and sanitation laws. Collaborate with the event planning team to execute customized menus for up to 500+ person events, negotiate supplier contracts, and introduce new dishes to keep the menu fresh.
Required Qualifications
- A degree in Culinary Arts
- minimum of three years' experience as an Executive Chef
- Advanced Sous Chef experience in a high-volume environment
- Exceptional and diverse culinary skills
- Menu Development
- Banquet Planning
- ability to provide expert-level knowledge in Recipe Development
- create support material, i.e., recipe cards, descriptions, pictures
- Team member who can ensure productivity and performance of staff
- foster positive interaction with patrons
- Strong leadership skills
- manage a kitchen that services multiple outlets
- Creative
- current on food and industry trends
- Ability to assist in the creation of PR/Marketing campaigns and budgets
Desired Qualifications
- Preferably overseeing large, fast-paced, multi-outlet kitchens
- Bi-lingual English and Spanish
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