One Haus Hospitality

The Executive Chef establishes and oversees culinary programs, plans and directives, financial and operational goals and initiatives to be executed by all culinary teams in the Northern CA Region, which includes three music venues. This role is responsible for providing leadership and accountability with an aim at operational excellence, financial success and a systematic approach to company-wide policy and procedure.

Essential Functions and Responsibilities:

• Sets consistent expectation for culinary programs, policies and procedures; coaches all culinary management to administer programs, policies, procedures and guidelines including operational efficiencies, health, safety, loss prevention and human resources standards
• Oversees onsite teams and food program
• Develops culinary programs, menus, initiatives and goals; leads culinary leadership in execution of goals and programs
• Enforces food-service budgets and financial goals for all company businesses; works with Directors of

Finance and Operations to track and analyze results

• Regularly reviews operational standards and performance; works with team to develop action plans for improvement or continued success
• Approves account expenditures to ensure maximum utilization of resources (within procedurally-defined limits)
• Oversees culinary recruitment and development; ensures that culinary teams keep a developmental pipeline for future growth; create and review training and development plans and keep a forward eye on business needs
• Visits all client accounts as needed; support important events and meetings; maintains positive client relationships and provides coaching to culinary teams
• Supports new unit openings; works with executive team to complete all areas of the opening punch list opening and ongoing support as needed
• Regularly meets with team of directors to keep company values, vision and initiatives aligned
• Attends business-related conferences, meetings and conventions as needed to develop the growth of the company
• Works with the executive team to run the operations in a consistent manner, with all departments and venues working toward the same goals
• Works with the catering department to support special event business
• Develops, reviews and supports special projects and initiatives (approved by the Regional Director)
• Performs related duties and special projects

Qualifications:

• Must have experience directly managing multiple teams, businesses or departments in different locations
• Must have 5+ years of culinary leadership experience in a high-level role
• Must be able to effectively present information and respond to questions from groups of multi-level managers, clients, executives and industry leaders
• Ability to write reports, business correspondence and procedure manuals
• Ability to write, price and cost menus for multiple demographic and geographical situations
• Ability to write prep and line recipes, as well as training team members to execute proper portion controls, procedures and presentation
• Must be able to act as a mediator and resolve conflict in the workplace and with external parties
• Must be adept at Change Management and have the ability to communicate change and the benefits of
• change, as well as, demonstrate the vision for the future that the change represents
• Expert knowledge of health department and safety standards

Must be prepared to travel 50% of a full-time schedule.