El Encanto, A Belmond Hotel, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows dot the lush, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for today’s luxury-seeking guest.

The Chef de Cuisine is Responsible for delegation of main kitchen line management and technical food production implementing direction of Executive Chef

Requirements

DEPARTMENTAL ORGANIZATION:

Departmental Labor Scheduling

• Kitchen and food production sanitation, storage and handling procedures.
• Food quality and nutritional control standards.
• Technical culinary food production, portion control and service standards.

• Complete food-ordering schedule and approve requisitions.
• Organize and maintain food storage, rotation and utilization.
• Technical line food production supervisory management.
• Oversee food production and smooth interaction between:
• Bakery/Pastry Shop
• Butchery
• Garde Manger
• Main Kitchen
• Room Service

OPERATIONAL TROUBLESHOOTING RESPONSIBILITIES:

• Product and labor scheduling revisions.
• Daily “special” menu planning to facilitate product utilization.
• Conduct inspections of all kitchens.
• Coordinate inventory.
• Ensure appropriate rotation of all stored products.

• Conduct primary hiring interview process.
• All work safety and emergency procedure training, and response according to Hotel Safety and Emergency Procedure Manuals.
• Staff technical training, review, and development.
• Reinforcing job descriptions.
• Approve line performance reviews.

• Complete necessary management assignments to include:
• Inventory Par Levels & Inventory Supervision
• Conduct Yield testing
• Individual Recipe Costing
• Recipe Standardization
• Photographic Plate Presentations
• Routine equipment/kitchen inspections
• Manage documented banquet culinary employee files

Manages subordinates and kitchen supervisors.

Is responsible for the overall direction, coordination, and evaluation of these units.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include: Interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

Benefits

El Encanto offers a full array of benefits, including medical, dental and vision coverage. In addition, the company pays for basic life and AD&D as well as short term disability. Team members can choose additional coverage to include voluntary life/AD&D, spouse life/AD&D, dependent life, critical care, hospital indemnity, accident and flexible spending.

The Company offers paid time off, sick pay, a 401(k) program with Company matching, and an employee assistance program. Team members enjoy free cafeteria meals and discounts on food and beverage, spa treatments, and retail boutique items.

The Discovering Belmond program offers complimentary accommodation for team members while on leisure travel outside their region at any Belmond hotel and resort. It also offers food and beverage at a discounted rate. In addition to the complimentary offerings, discounted rates are available for safaris, trains and cruises.

Location:

United States, Santa Barbara

Department:

Food & Beverage

Employment type:

Full-time

Experience:

Mid-Senior level