Chef at La Paloma Cafe

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

90000.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Planning, Financial Budgeting, Staff Training, Inventory Control, Food Safety Compliance, Leadership, Cost Control, Vendor Management, Recipe Development, Scheduling, Performance Reviews, Hospitality Management, Knife Skills, Multitasking, Team Collaboration

Industry

Restaurants

Description

Description WHO WE ARE Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. POSITION SUMMARY As the Chef you are responsible for all kitchen operations, including food, financial and BOH team members as they relate to the needs of the business. The chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. This is a 50 plus-hour a week position over 5 shifts, which involve weekends and holidays, particularly during the peak season. TEAM MEMBER QUALITIES A strong and committed work ethic with an ever-present enthusiasm. A passion for work and knowledge of food and beverage. Someone who can lead and takes pride in teaching others. Someone who is honest and has integrity. Ability to multitask under pressure with a smile. A true team player, proactive and always going above and beyond. An eye for detail, cleanliness and organization. Someone who is humble and always willing to learn and get better. Someone who has the ability to make appropriate decisions in adverse situations. Ability to question, bring ideas to the table, and desire to make changes to be the best we can be. THE OVERALL ROLE OF THE CHEF IS TO: Support the front of house management in running all BOH aspects of the restaurant. Increase overall sales and profitability and exceed budgeted financial benchmarks. BE a dynamic leader and role model of the restaurant. Maintain a level of professionalism that proudly reflects the Acme brand. Maintain a positive and respectful work environment at all times. Hire qualified team members who reflect our brand. Lead, train, motivate and mentor all team members. Maintain a positive relationship and establish open lines of communication between BOH and FOH. Maintain cleanliness, safety, and organization of the kitchen. Set the tone for the staff every shift for service. Follow all Acme systems and policies. Comply with all applicable laws and guidelines in respect to federal, state and local agencies. SPECIFIC JOB RESPONSIBILITIES AND TASKS: FINANCIALS: As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement in CTUIT. Ensure Ops statement is accurate. Take an active role to meet the financial goals of all F&B operations by working closely with the Front of House Management and Director of Operations. Meet and exceed sales goals. Meet and exceed overall BOH labor cost. Meet and exceed overall food cost. Comp review and accountability. Ensure proper coding and scanning of all food and paper good invoices in accordance with the chart of accounts. Monthly PMIX evaluation. FOOD QUALITY & MENU PLANNING: The chef’s job is to ensure that all food and beverage is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards. It is the Chef’s responsibility to maintain core recipes, develop brunch, lunch and dinner menus in keeping with the concept with emphasis on seasonality, quality, sustainability, and local Farmer’s markets. Create, cost and provide descriptions for seasonal recipes and daily specials. Maintain and update recipe books and ensure accessibility to team members. Routinely taste food items to ensure consistency and conformance to recipes and standards of appearance. Ensure every plate leaving the kitchen is properly executed, seasoned and visibly appealing. Constantly evaluate the menu and food for quality and consistency. Create and maintain FOH menu descriptions. Ensure food modules are accurate and up to date with Front of House Management. Ensure food plating is consistent with the food module. Ensure portion control. Manage all food borne Illness complaints in conjunction with Front of House Management and Director of Operations to company policy. Manage new changes, including new menu rollouts. KITCHEN MANAGEMENT: As chef you are entirely responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations. PURCHASES, INVENTORY, AND PRICING Coordinate all BOH purchases with proper systems and checklists. Maintain accurate and appropriate food inventory levels. Control food costs by maintaining prep sheets, storage and waste log procedures. Conduct weekly food inventories. Ensure weekly food prices are being updated on inventory sheets. Ensure we are purchasing from approved vendors. Review weekly price sheets from vendors and verify proper pricing on invoices. Hold vendors accountable for highest standards of quality and pricing. DAILY OPERATIONS: Properly checking in orders for quality, accuracy and missing items. Properly storing deliveries to health department requirements. Coordinate all daily prep needs with proper systems and checklists. Ensure all proper holding and cooling procedures are in place. Ensure we are 100% health department compliant. Maintain a clean and organized kitchen. Ensure BOH team maintain and execute proper par levels. Ensure daily line checks are conducted with the management team for taste, temperature and accuracy. Use daily kitchen checklists, forms and CTUIT manager log to communicate with the management team. Work with FOH managers to execute menu changes, specials and price changes. Communicate BOH issues that may affect service and inform the FOH team of any shortages in a timely manner. STAFF AND SCHEDULING: As chef, you are responsible for staffing all BOH positions of the business. Maintain proper staff levels with team members who are best suited to represent the brand. Ensure proper coverage is in place according to business volumes for each area of the kitchen. Interview and be the final say in hiring all BOH team members. Ensure completion and review of all schedules in CTUIT weekly. Develop labor forecasts for the BOH team with the Director of Operations. TRAINING/INITIAL & ONGOING: As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level. Maintain all appropriate training materials pertaining to production of food and company polices. Train cooks and BOH employees to follow recipes and food production principles on all menu items. Train entire BOH staff on health department compliance and all daily kitchen operating systems including checklists and forms. Train, mentor and inspire sous chefs and all BOH team members. Educate FOH team in daily specials, product awareness and cultivate long-term food knowledge. Lead by example and motivated through positive reinforcement. Follow designated training schedules to ensure successful learning. Attend quarterly service meetings to educate and motivate team members. STATE OF THE RESTAURANT: The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the Acme experience. The Chef is expected to coordinate all cleaning needs for the restaurant with the Cleaning Company and Director of Operations. Maintain a clean and organized kitchen including prep areas, walk ins and additional storage areas. Responsible for cleanliness and all repair of the entire kitchen and storage areas. Take the lead on making sure that the restaurant is both clean and in compliance with health department standards. STORE OPERATIONS: Our day-to-day systems are designed to make everyone’s job easier and the restaurant more efficient. THE CHEF IS EXPECTED TO: Maintain and ensure all daily checklists and forms are completed. Ensure CTUIT manager log is ready daily. Ensure proper daily reporting in CTUIT manager log. Communicate daily pre-shift updates to the management team on special instructions, policies, 86’d items. Ensure uniforms are clean and to standards. Opening and closing procedures are followed correctly. Manage repair and maintenance of the kitchen and storage spaces. Ensure health inspection checklist is completed daily and that we are health department ready at all times. Lead and attend weekly management meetings. Communicate small ware needs to the management team. Observe daily changes and figure out systems and procedures to permanently create solutions. HOSPITALITY AND FLOOR PRESENCE: As Chef, we encourage you to get to know our guests and participate in the culture of Acme Participate in media events. Assist and attend special events representing the Acme brand. Build relationships with guests, vendors and other team members. Take time to give special attention to guests with special needs. HUMAN RESOURCES: The chef will consistently hold team members accountable to the rules and standards of Acme. The chef will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team. Hold all BOH team members accountable. Orientate, motivate, train and educate BOH personnel in restaurant policies, procedures, and rules. Oversee that all restaurant specific employees are being treated as equals and that all HR duties are being executed in a timely fashion. Evaluate, discipline and reward according to Acme standards. Maintain all proper documentation of disciplinary actions and incident reports with the Director of HR. Report all necessary updates and corrections to HR and the accounting department. Maintain and manage clock-ins/outs, breaks, overtime and break violations. Ensure all hiring and firing procedures are in place including corrective counseling documentation. Perform annual BOH/FOH hourly performance reviews with the Director of HR. Follow proper Workman’s comp procedures. Ensure a safe work environment at all times. Adhere to company pay ranges by position and manage/plan pay raises with range. MARKETING: Most of our marketing is done through the food we serve and the connections we make with our guests. Maintain knowledge of local competition, local procedures and general industry trends. Meet with the marketing department creating executable ideas to increase sales. Create catering collateral with the marketing department. Coordinating social media with the marketing department and outside companies. Foster a culture in which guest satisfaction and Acme hospitality is the primary concern. Establish a role as spokesperson for the restaurant within the community. Oversee and execute all special events, buyouts and private parties. Requirements REQUIREMENTS: Follow all Acme management systems and policies. Comply with all applicable laws and guidelines in respect to federal, state and local agencies. Work in a fast paced environment with elevated temperatures. Work effectively with a team. Work quickly in a confined area and stand for extended periods of time. Have knowledge of weights, measurements, volume and cooking procedures. Able to lift up to 50lbs as needed. Valid food Handler’s Manager Card. Good knife and prep skills. Proper hygiene and uniform standards. SYSTEMS YOU NEED TO KNOW CTUIT, Dropbox, Microsoft Outlook, Toast POS, Excel, Word, PlatelQ The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.

Responsibilities

The Chef is responsible for all back-of-house operations, including food quality, financial performance, and team leadership. Key duties involve menu development, maintaining health department compliance, and managing labor and food costs to ensure profitability.