One Haus Hospitality

DESCRIPTION:

Renowned restaurant group with multiple concepts in California wine country including a farm to table concept with 3 Michelin stars is seeking a Corporate Chef. Under the direction of the Owner/Chef, the Corporate Chef is responsible for culinary operations across all properties including culinary standards and quality, team management and development, finance, health & safety, and supporting the overall business operations.

If you are a highly motivated and energetic chef who not only has experience in fine dining and running a tight and cost effective kitchen, but is also able to mentor staff and help them grow their culinary talent, we want to hear from you.

RESPONSIBILITIES (Culinary):

· Actively involved in menu development and maintaining updated and accurate costing of dishes.

· Performs purchasing responsibilities with outside vendors and interacting with the farm on a daily basis.

· Maintains quality levels of purchasing, receiving, and food storage standards.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Ensures all products are prepared in a consistent manner and meet appearance/quality standards.

· Manages compliance with food handling, temperature, and sanitation standards.

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and restaurant standards.

· Fills in where needed to ensure guest experience is never compromised as a result of operational or unforeseen challenges.

· Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.

· Works collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.

· Assists in achieving company objectives in quality, appearance of facilities, sanitation and cleanliness through effective training of employees and establishing a positive, productive working environment.  

· Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

· Ability to plan and execute events, both internal and external.

· Supports reservation and guest services teams.

Business:

· Works with financial team on budget planning, forecasting, expenses and purchasing.

· Advocates sound financial / business decision-making, demonstrates honesty, integrity, and leads by example.

· Reviews staffing levels to ensure that operational needs and financial objectives are met.

· Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner.

· Lead and attend all scheduled meetings and come prepared to contribute to ideation sessions.

Training, Development, and Employee Management:

· Prioritizes daily work schedules with the culinary management team.

· Schedules labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand.

· Displays exceptional leadership by providing a positive work environment, counseling employees timely and as appropriate, and demonstrating a dedicated and professional approach to management.

· Manages the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.

· Continually mentors and provides opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.

· Ensures all kitchen employees maintain required food handling and sanitation certifications.

· Ensures proper grooming and hygiene standards for all kitchen staff.

· Understands and effectively communicates all policies, procedures, standards, specifications, guidelines, and training programs to staff.  

· Administers prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.

· Responsible for interviewing, hiring, and termination of employees, in conjunction with HR

· Responsible for payroll management of all culinary teams.

· Works with the Director of HR to develop and maintain training manuals, safety programs, and to schedule and conduct periodic employee evaluations.

· Other duties as assigned and based upon business needs. 

REQUIREMENTS:

· Minimum 8+ years of culinary, management, and operations experience 

· Masterful organizational, communication, and leadership skills, backed by previous professional success

· Superior knowledge of multiple operational functions and principles, including finance, customer service, and employee management

· Proven ability to plan and manage operational processes for maximum efficiency and productivity

· Ability to streamline or implement structures and roles that boost speed and efficiency while supporting rapidly shifting business demands

· Strong working knowledge of industry regulations and legal guidelines

· Experience in developing budgets and business plans

· Superior negotiation skills for both internal and external purposes

· Excellent verbal and written communication skills with the ability to present information.

· Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism, and diplomacy.

· Tech-savvy with proficiency in the Microsoft Office Suite, Google Suite, POS, financial and similar programs.

· Must be able to work a varying shift, including evenings, weekends, and holidays.

KEY COMPETENCIES:

· Analytically minded: always thinking about how to use data to support decision-making. Brings an analytical perspective to conversations and can explain their quantitative viewpoint to others

· Independent, self-starter: can push projects forward completely independently, proactively offers next steps and prioritizes their work on their own, does not require significant oversight

· Collaborative: enjoys working with others towards a common goal and values cooperation

· Oriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members

· Decisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plans

· Motivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance

· Flexible: responding quickly and positively to changing environments

· Be a positive role model: demonstrate the ethos of the team

COMPENSATION & BENEFITS:

· Pay Scale: $160,000 - $180,000/year DOE

· Medical, Dental, Vision Plans

· Paid Time Off - Including Vacation, Sick and Mental Health Time Off

· 401(k) w/ company discretionary match

· Flexible Spending Account

· Employee Assistance Program - 8 free counseling sessions annually for you and your household members

· Employee Dining and Wine Discounts

· Daily Family Meal

· Customized Educational Opportunities

· Opportunity for Advancement within the company

· Referral Bonuses

· Uniform (Chef's coat and apron)