Gusto Handcrafted Pasta & Pizza, Seaside, CA is looking to hire a talented and passionate individual for the position of Sous Chef/Executive Chef; long terms relation. We are seeking someone committed to achieving excellent results and developing team members to reach goals and achieve financial benchmarks. Hard work and a detail for excellence is a must, as is a willingness to create a joyful experience for our guests and team members. We believe in a positive work-life balance and strive for an encouraging and rewarding culture.
Our Sous Chefs are responsible for overseeing food quality and production, ensuring all recipes are followed to the standard set by the Executive Chef. You will work closely with Chef de Cuisine to deliver operational and financial results through controlled kitchen labor and food cost goals, strong safety standards, and internal mentoring and staff development. You will perform accurate daily, weekly and monthly restaurant inventories in order to ensure proper supply levels are maintained for business requirements, and to monitor and take appropriate action to control food cost.
Requirements: 2 years of high volume kitchen management experience, technical excellence in food preparation and production, passion for developing a team and mentoring people, history of achieving financial results, honest communication, integrity and service-oriented philosophy, Food Safety Management Certification.
Job Type: Full-time
Salary: TBD /year
Required license or certification:
Job Type: Full-time
Salary: $50K to $60K+, DOE
THE EXECUTIVE CHEF
This role is an incredible opportunity for the right individual. The Executive Chef role will oversee all operations of the kitchen from inventory to execution of the menu. It is paramount that this individual seek to "own" the kitchen and bring their absolute best to the restaurant, every single time.
Basil Seasonal Dining opened eight years ago and has received glowing reviews across the board.
The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Coordinate all training activities for kitchen, bakery, butcher, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
Perform other related duties incidental to the work described herein.
This position manages all employees of the kitchen and is responsible for the performance management and hiring of the employees within that department
The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
EXPECTED HOURS OF WORK
This position regularly requires long hours and weekend work. 55-60 hours per week is expected to be "normal"
EDUCATION AND EXPERIENCE
Culinary degree with major concentration in food preparation, management, nutrition or related field.
A minimum of two years of progressive experience in high-volume food production, fine dining or catering, or an equivalent combination of relevant education and/or experience.
Prior experience as an executive chef preferred. Will consider an experienced Sous or combination of experience and education.
Prior experience training, purchasing and managing budgets.
Must be authorized to work in the United States.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Job Type: Full-time