Executive Chef

Welcome to the Santa Ynez Valley Marriott. Conveniently located 30 minutes north of Santa Barbara and 3 miles from Solvang, the Danish Capital of America. The Marriott is in the heart of Santa Barbara Wine Country that is famous for its 80 vineyards and wineries, cycling, golf courses and Vandenberg Air Force Base.

Our management company, Harrell Hospitality Group (HHG), foundation is built on being knowledgeable, accountable, responsive, honest, ethical, innovative, fair, professional and efficient. Goals are pursued with a steady determination, but HHG remains flexible in finding solutions through constant reexamination and retooling.

We are currently searching for a Executive Chef for the Santa Ynez Valley Marriott in Buellton, CA.

WE OFFER:

• Competitive pay
• Paid Vacation
• Paid Sick Leave
• Paid Holidays
• Medical, Dental, Vision, and Life Offered
• Leadership Incentive Plan
• Banquet Gratuities up to 4% of Salary

HHG’s Guiding Principles:

• Serve the Community
• Do the Right Thing
• Be Accountable
• Grow & Learn
• Work Life Balance
• Celebrate Achievements & Diversity

Requirements:

• English language and professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Basic understanding of professional cooking and knife handling skills.
• Understand and knowledge of safety, sanitation and food handling procedures.
• Supervisory experience.
• Prep or Line Cook experience.

Job requirements:

• Must be willing to work nights, weekends and holidays.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Requires good communication skills, both verbal and written. Must be able to speak, read, write and understand English. Must possess computer skills, including but not limited to use of Microsoft Word and Excel.

Job Duties:

• Responsible for maintaining food costs/controls according to budget.
• Write/create/revise yearly banquet menus.
• Ensure freshness and quality of food.
• Ensure we create meals from scratch.
• Stay up to date with and adhere to Marriott culinary standards.
• Keep up to date with culinary trends and food creativity, and make suggestions for changes or additions.
• Participate in and promote energy conservation program.
• Ensure proper completion of all charts (steak, roast meat, production, taste panels, etc.)
• Assist in hiring and training of new employees.
• Ensure coverage for event food production.
• Meet or exceed skills training goals.
• Conducts employee meetings.
• Maintain control and security of all food items in storage.
• Thorough use of menu counts, controls and adjusts productions to “peaks and valleys” to provide quality product.
• Monitor purchasing procedures to ensure adherence to policies and specifications.
• Ensure compliance with all health and safety issues.
• Ensure presentation and attractiveness of all food and dishes.
• Follows and adheres to recipes, portion controls and presentation specifications.
• Supervise kitchen area, including adequate staffing levels while adhering to standard labor guidelines.
• Supervise and assist Dishwashers and Pantry staff.
• Prepare weekly schedules.
• Conduct monthly inventory.
• Train and develop staff.
• Supervise all cooking operations.
• Prepares food items as directed in a sanitary and timely manner.
• Prepares sauces, soups and other dishes for breakfast, lunch and/or dinner menus.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation and organization of kitchen, walk-in coolers and all storage areas.
• Ensures that stations are maintained in a clean, safe, sanitary and organized manner.
• Practice and observe all safety rules and procedures and encourage others to do the same.
• Attend meetings: EO (Event Order), Department and/or Staff.
• Performs other reasonably related duties as assigned.

Job Type: Full-time

Pay: $90,000.00 - $105,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $90,000 - $105,000