Back of House

Executive Chef


One Haus

Salary: $120000 – $150,000


A legendary resort set in the rolling hills of the Santa Ynez Valley known for its great food and outdoors adventure opportunities seeks a talented Executive Chef to be a hands on leader of multiple outlets (remote and on site) and events. 


This is a creative role in which the Exec Chef creates menus, purchases food, and develops recipes for all outlets.

The Executive Chef is responsible for overseeing all kitchen-related operations including food preparation for restaurants, banquets, and other dining outlets. This role oversees department financial performance and kitchen staff. In addition:

  • Supervise kitchen staff, including subordinate supervisors, ensuring staff is trained and maintaining high standards of food quality.
  • Develop and monitor food and labor budget for the department.
  • Maintain food quality and sanitation standards.
  • Develop and implement creative, high-quality recipes and menus and review and update as necessary.
  • Oversee all food preparation, production, and presentation ensuring that recipes are followed and preparation and presentation standards are adhered to consistently.
  • Possess and maintain knowledge of wines offered in the restaurants while keeping in mind food and wine parings.
  • Oversee ordering, inventory and cost controls.
  • Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines.
  • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
  • Prepare necessary data for applicable parts of the budget. Project annual food, labor, and other costs and monitor actual financial results taking corrective action as necessary to help assure that financial goals are met.
  • Approve and requisition of food, products, and other necessary supplies including linens and tableware.
  • Schedule and coordinate work of chefs, cooks, and dishwashers to assure that food preparation is economically and technically correct and within budgeted labor cost goals.
  • Work with F&B management teams to assist in maintaining a high level of guest service. Interact with F&B management team to assure that food production consistently exceeds the expectations of guests.
  • Participate in media events. Assist and attend special events representing the brand. Build relationships with guests, vendors, and other team members.
  • Take time to give special attention to guests with special needs.
  • Oversee all hiring, training and continual development of staff
  • Maintain all appropriate training materials pertaining to production of food and company policies. Train chefs and cooks to follow recipes and food production principles on all menu items.
  • Lead by example and motivate staff through positive reinforcement. Complete and deliver written performance evaluations to members of staff at the appropriate time.
  • Schedule and conduct quarterly staff and safety meetings
  • Attend weekly BEO meetings to review upcoming groups and events. Attend weekly operations meeting with executive management staff.


To perform the job successfully, an individual should demonstrate the following competencies:

  • Must have experience overseeing multiple F&B outlets. This role oversees 6 outlets and a busy event schedule so must have comfort in overseeing multiple events at once
  • Analytical – Synthesizes complex or diverse information; Collects and researches data; uses intuition and experience to complement data; designs work flows and procedures.
  • Design – Generates creative solutions; translates concepts and information into images; uses feedback to modify designs; demonstrates attention to detail.
  • Problem Solving – Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in group problem solving situations; uses reason even when dealing with emotional topics.
  • Project Management – Develops project plans; coordinates projects; communicates changes and progress; completes projects on time and budget; manages project team activities.
  • Technical Skills – Assesses own strengths and weaknesses; pursues training and development opportunities; strives to continuously build knowledge and skills; shares expertise with others.
  • Customer Service – Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
  • Interpersonal Skills – Focuses on solving conflict, not blaming; maintains confidentiality; listens to others without interrupting; keeps emotions under control; remains open to others’ ideas and tries new things.
  • Oral Communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings.
  • Written Communication – Writes clearly and informatively; edits work for spelling and grammar; varies writing style to meet needs; presents numerical data effectively; able to read and interpret written information.
  • Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone’s efforts to succeed.
  • Visionary Leadership – Displays passion and optimism; Inspires respect and trust; mobilizes others to fulfill the vision; provides vision and inspiration to peers and subordinates.
  • Technology: To perform this job successfully, an individual should have knowledge of Microsoft Word, Excel, Outlook and the Internet.
  • Must have valid, insurable driver’s license. Must maintain a valid California Food Handler card. Other


  • Requires 10+ combined culinary and supervisory experience. Must have vast knowledge of fine dining, food, and wine in addition to strong multitasking and management skills.


  • Competitive Salary
  • up to 20% bonus
  • PTO
  • EOE:– We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Tagged as: Executive Chef