We're Pacific Coast Hospitality...we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Market: San Francisco, CA

JOB DESCRIPTION: Executive Chef

As the Executive Chef Events & Catering, you will be managing a cohesive kitchen team, contributing to the continued menu development, overseeing the efficient operations of the kitchen with optimized labor productivity, leading all training and execution of the menu, managing inventory, and upholding safety and sanitation standards. The right candidate will possess both culinary passion creativity for new ideas and a demonstrated executive level management skill set. We are a GREEN business – it’s a big plus if your professional values align with our GREEN business practices.

Requirements: Ideal Candidate Will Have the Following

• Define and supervise definition of menus for production.
• Develop new menus to drive business and food trends with a goal of increasing business/profitability and ensuring repeat business.
• Create seasonal menu changes.
• Supervise staff and kitchen management to ensure quality, efficiency and product consistency.
• Cultivate and guide staff to encourage growth, goal achievements,
• Prepare and assign production and prep work for the culinary team to complete, review priorities.
• Clarify with Sales when necessary to create menus and plans to best suit clients’ needs.
• Maintain updated and accurate costing of all dishes prepared and sold in the food and beverage operations.
• Obtain menus from Sales within the time frame set by the kitchen Menu Deadlines.
• Create menus for Sales when requested and advise Sales on production issues and pricing.
• Educate on sustainable food sources
• Manage the day-to-day operations and assignments of the kitchen team, communicate goals and assign/prioritize work.
• Lead, train and monitor performance of kitchen team to establish and maintain effective employee relations in conducting formal and on-the-job training sessions for kitchen employees.
• Ensure the kitchen team is properly trained and has the tools and equipment needed to effectively carry out their job functions.
• Create relationships with new purveyors to provide better and more interesting products to BZC’s clients.
• Maintain up to date accounting of food and labor costs for each event
• Make onsite visits to communicate with Site Chefs and ensure optimum food quality.
• Certification as 'Executive Chef' or culinary degree from a recognized culinary institute.
• 5 years' experience as an Executive Chef or Chef De Cuisine at a similar establishment.
• Effective and mindful communication skills
• Effective written and verbal communication skills.
• Strong leadership and interpersonal skills.
• Proficiency with word processing and spreadsheets.

Salary Range & Benefits

• Starting salary $110k - $125k based on past experience and salary history.
• Obtainable Bonus Program
• Health & Dental Insurance Plans
• Vacation & PTO Program

TEXT Steve Weber 415-794-7501 or steve@pacificcoasthospitality.com