What are the responsibilities and job description for the Executive Chef & Sous Chef position at Laguna Baja Club?
Job Overview
We are seeking a dynamic and passionate Executive Chef & Sous Chef positions to lead our culinary team in delivering exceptional dining experiences at this new restaurant concept. This dual-role position combines strategic leadership with hands-on kitchen management, ensuring the highest standards of food quality, safety, and service. As a vital part of our hospitality operation, you will oversee all aspects of food preparation, menu planning, and team supervision, fostering a vibrant culinary environment that delights our guests. Your expertise in polished casual, catering, and food industry best practices will drive excellence across all culinary functions, ensuring operational efficiency and guest satisfaction.
Responsibilities
- Lead and manage the entire kitchen operation, including supervising culinary staff, ensuring adherence to food safety sanitizing procedures, and maintaining high standards of food handling and presentation.
- Oversee menu planning and food production processes to create innovative dishes that meet quality standards and customer expectations.
- Supervise food service management during all shifts, ensuring smooth operations from food preparation to serving guests.
- Manage inventory control and inventory management processes to minimize waste while maintaining optimal stock levels for all kitchen needs.
- Coordinate catering events and banquet services, ensuring timely delivery of high-quality meals tailored to client specifications.
- Enforce strict compliance with dietary department requirements and health regulations to guarantee a safe and sanitary environment.
- Lead team management efforts by supervising staff performance, providing training on food safety procedures, cooking techniques, and hospitality standards.
- Implement cost control measures to optimize food costs without compromising quality or guest experience.
- Oversee kitchen management tasks including shift management, scheduling, and ensuring efficient workflow during busy periods.
- Foster a positive team environment that encourages professional growth, leadership development, and exceptional service delivery.
Experience
- Proven experience in a polished casual setting with a strong background in restaurant management or culinary leadership roles.
- Extensive banquet experience with a focus on catering events and large-scale food production.
- Supervising experience managing diverse culinary teams within fast-paced environments.
- Demonstrated expertise in food safety sanitizing procedures, inventory control, and cost management within the food industry.
- Strong background in menu planning, food preparation, and kitchen operations for hospitality venues or restaurants.
- Experience overseeing dietary departments or working with special dietary requirements is highly desirable.
- Knowledge of food service management principles including shift management, inventory control, and hospitality standards.
Join us as we elevate culinary excellence through leadership, innovation, and dedication to outstanding guest experiences!
Pay: $65,000.00 - $85,000.00 per year
Benefits:
- Food provided
Work Location: In person
Salary : $65,000 - $85,000