Top 6 Chefs Jobs in Fort Bragg, Ca

Executive Chef
Little River Inn —Little River, CA
- $100,000 a year
- Full-time
- Recruiting
- Organizational skills
- In-person
- Health insurance
- Dental insurance
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5d

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Executive Chef
Little River Inn —Little River, CA
Supervise menus, food preparation and presentation for all food outlets- dining room, bar, room service, banquets, cafe, grab and go, and special events.
$100,000 a year
Quick Apply
5d

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Executive Chef
Confidential —Columbus, OH
Culinary degree or relevant certification preferred. Excellent leadership qualities with the ability to motivate and develop culinary teams.
From $90,000 a year
Quick Apply
2d
Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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2d

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Executive Chef

Little River Inn -
Little River, CA

Quick Apply

Job Details

Full-time
$100,000 a year
5 days ago

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
Food provided

Qualifications

Food and beverage product quality management
Menu design
Kitchen health and safety standards
Staff supervision
Food service health code compliance
Fine dining experience
Food Safety Manager Certification
Managing catering events
Kitchen cost control
Food safety sanitizing procedures
Hospitality industry experience
Bar management
Production management
Materials management in food and beverage
Managing kitchen staff
Restaurant cost management
Managing hospitality operations budgets
Meal planning
Team motivation (leadership skill)

Full Job Description

Job Summary

We are seeking a dynamic and highly skilled Executive Chef to lead our culinary team and elevate our food service offerings. In this pivotal role, you will oversee all aspects of kitchen operations, ensuring the delivery of exceptional dining experiences across various settings, including fine dining, catering, and banquet services. Your leadership will drive culinary excellence, maintain rigorous food safety standards, and foster a vibrant team environment that inspires creativity and efficiency. If you thrive in a fast-paced, hospitality-focused environment and possess a passion for innovative cuisine, this is your opportunity to make a lasting impact.

Duties

A. Design innovative menus that align with Inn’s identity and seasonal availability:

Supervise menus, food preparation and presentation for all food outlets- dining room, bar, room service, banquets, cafe, grab and go, and special events
Document all recipes to ensure consistency across shifts
Oversee kitchen line
Oversee orders of food and kitchen supplies
Oversee reception, inspection, and stocking of all deliveries
Maintain food stock rotation
Maintain control of products to eliminate loss due to waste, theft, and spoilage
Create seasonal and special menus in time for planned distribution

B. Maintain acceptable profit margins as specified by owner

Maintain food & labor costs in line with revenue
Review restaurant invoices; make changes to inventory computer program.
Establish program to seek out the best prices and quality on all food and supplies.
Oversee written monthly inventory of all food; maintain appropriate amount of stock on hand depending on seasonal business
Account for all food usage…sales, employee meals, spoilage
Submit annual capital and operating budget

C. Oversee the food needs for special events; food ordering, kitchen staffing, preparation, and presentation both on and off site

D. Safety and Compliance

Schedule and follow through on daily cleaning
Maintain kitchen to conform with health department standards
Schedule routine cleaning of the kitchen
Oversee the upkeep of all kitchen equipment and report any issues

E. Supervise staff

Schedule kitchen staff
Participate in hiring of kitchen staff
Provide ongoing training and motivation for all kitchen staff
Maintain a positive healthy work environment
Maintain our employee safety program
Conduct job evaluations regularly with all kitchen employees
Track and schedule kitchen staff vacations

F. Coordinate & communicate with other departments and individuals

Keep a current schedule posted
Respond promptly to inter-departmental communications
Attend regular meetings with supervisor, dining room manager and group coordinator
Analyze numbers with dining room manager and make recommendations to supervisor

Requirements

Extensive culinary experience with a strong background in fine dining, catering, banquet operations, and restaurant management.
Proven supervising experience leading diverse culinary teams in high-volume settings.
Demonstrated expertise in food production, menu planning, cost control, inventory control, and food management systems.
Knowledge of food safety protocols including sanitizing procedures and proper food handling techniques.
Strong leadership skills with the ability to motivate teams while maintaining high standards of quality and service excellence.
Experience managing kitchen operations within the hospitality or food industry sector is essential.
Familiarity with dietary department practices and accommodating special dietary needs is preferred.
Excellent organizational skills with the ability to oversee multiple projects simultaneously while maintaining attention to detail.

Join us as an Executive Chef where your culinary mastery will inspire our team to deliver memorable dining experiences! We value energetic leaders who are passionate about hospitality excellence and eager to shape the future of our culinary offerings.

Pay: $100,000.00 per year

Benefits:

401(k)
Dental insurance
Food provided
Health insurance
Paid time off
Vision insurance

Application Question(s):

Are you located along the Mendocino Coast or are you willing to relocate before beginning work?

Experience:

Executive Chef: 1 year (Required)

License/Certification:

Food Handling Managers Certification (Required)

Work Location: In person

Quick Apply

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chefs jobs in fort bragg, ca

Executive Chef

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