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Chef de Cuisine at ETC
Santa Monica, California, United States -
Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

107000.0

Posted On

11 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Excellence, Menu Development, Kitchen Management, Staff Leadership, Budgeting, Food Cost Control, Inventory Management, Safety Compliance, Sanitation Standards, Staff Training, Guest Engagement, Banquets Operations, Communication Skills, Fine Dining

Industry

electrical;Appliances;and Electronics Manufacturing

Description
Chef de Cuisine at Shutters on the Beach Core Responsibilities * Culinary Excellence & Production: Ensures all food products consistently meet high-quality standards for taste, presentation, and recipe adherence. * Menu Development & Creativity: Develops and creates new menu items, culinary workshops, and special culinary events for guests * Available to help in banquets operations * Able to work all over the kitchens * Leadership & Staffing: Leads, trains, and coaches kitchen staff, including supervising daily line-up meetings and managing employee performance * Operational Control: Manages kitchen costs, inventory, and purchasing while adhering to budgets * Safety & Sanitation: Ensures compliance with all safety protocols, Public Health Standards, and ETC sanitation guidelines * Guest Engagement: Interacts with guest to improve satisfaction, solicit feedback, and provide high-quality, personalized service. Job Requirements *Education: High School diploma or GED; 4 years of culinary experience, or a 2 year culinary degree with 2 years of experience * Experience: Previous experience in a luxury, upscale, or fine dining setting is typically expected * Skills: Strong communication skills, leadership abilities, proficiency in cooking techniques, an financial awareness (budgeting/food cost) This position will report directly to the Executive Chef.
Responsibilities
The Chef de Cuisine is responsible for maintaining culinary excellence, developing new menu items, and managing kitchen operations including costs and inventory. They also lead and train kitchen staff while ensuring compliance with safety and sanitation standards.