Executive Chef- Redwood City
$84,000–$90,000 year
On-siteSan Carlos, California, United States
Job Summary
Lead a full scratch kitchen by crafting seasonally curated, guest-focused menus and executing flawless dishes in a timely manner. Manage fixed food, labor, and product costs while developing relationships with staff, guests, and residents. Drive results through innovative, trend-driven cuisine that leverages next-generation technology for solutions. This role requires experience leading a full scratch kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef. Candidates must be ambitious, results-oriented, and passionate about hospitality and creating exceptional food experiences for seniors. The position offers a competitive salary of $84,000–$90,000 DOE, comprehensive benefits including medical, dental, and vision, and complimentary meals. Oakmont Management Group, a leader in senior living, seeks an innovator to join their team of chefs who set industry standards.
Required Qualifications
- Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef
- Experience crafting seasonally curated and guest-focused menus
- The ability to manage fixed food, labor, and product costs
- Ability to lead a kitchen to execute flawless dishes in a timely manner
- Ability to develop relationships with staff, guests, and residents
- Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests
- Must be vaccinated, participate in daily screening, surveillance testing, and wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases
Desired Qualifications
- The ability to learn, grow and evolve
- Passionate about service to others and creating exceptional food experiences
- Innovators who don't follow the standard, they set it
- Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding
- Chefs that want to be rewarded for the results of their hard work
- Chefs that are food-focused, trend-driven, and customer savvy
- Results-oriented performers who drive and thrive on their own merits
- Forward-focused culinarians who thrive in collaborative environments
- Chefs who don't shy away from next-generation technology but leverage it for solutions
- Leaders who create flexible, contemporary work environments
- Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences
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