Top 7 Chef manager Jobs in Los Alamos Ca

Executive Chef
El Capitan Canyon Resort —Goleta, CA
- $95,000 a year
- Microsoft Outlook
- Computer literacy
- Basic math
- Paid parental leave
- AD&D insurance
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Kitchen Team Lead
Habit Burger & Grill —Buellton, CA
- $21.75 - $23.25 an hour
- ServSafe
- Basic math
- English
- Disability insurance
- Health insurance
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Lead Line Cook / Kitchen Supervisor
Lucky Penny Los Olivos —Los Olivos, CA
- $17 - $21 an hour
- Part-time
- Mid-level
- 3 years
- Mentoring
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Cook - Substitute, Head Start
Community Action Commission of Santa Barbara County —Santa Maria, CA
- $18 - $19 an hour
- Temporary
- Bilingual
- ServSafe
- Word processing
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Sous Chef
SKYVIEW HOTEL LLC —Los Alamos, CA
Ability to communicate effectively with guests and coworkers in a high-noise environment. Working closely with the Executive Chef, the Sous Chef helps recruit,…
$25 - $28 an hour
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13h
Sous Chef
FIRESTONE WALKER INC —Buellton, CA
Ability to utilize kitchen equipment such as digital tools. Ability to define problems, collect data, establish facts, and draw valid conclusions.
$26 - $29 an hour
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Kitchen Manager
East Pizzeria —Columbus, OH
Train, coach, and develop kitchen staff. We want someone who takes ownership, solves problems, develops staff, and helps build a kitchen that can scale.
$60,000 - $70,000 a year
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1d
Head Chef and Kitchen Manager
Hoggy's Restaurant and Catering —Columbus, OH
Lead, train, coach, and develop kitchen staff. A strong leader who can build and develop teams. Experience leading and developing kitchen teams.
$70,000 - $80,000 a year
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12d

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Executive Chef

El Capitan Canyon Resort -
Goleta, CA

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Job Details

$95,000 a year

Benefits

Paid parental leave
AD&D insurance
Disability insurance
Health insurance
Dental insurance
401(k)
Parental leave
Vision insurance
Life insurance

Qualifications

Financial forecasting
Computer operation
Staff supervision
Microsoft Outlook
Logistics management
Outdoor work experience
Computer literacy
Basic math
Employee relationship building
Toast POS
Managing kitchen staff
Business operations
Managing hospitality operations budgets
Kitchen stations

Full Job Description

General Responsibilities Include:

Manage, develop and train staff and ensure that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed.

Plan, direct, and supervise the food preparation and cooking activities of their kitchens, managing the varying volume levels to ensure quality and limit waste.

Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.

Craft culinary experiences that focus on elevating glamping, constantly seeking to maintain and improve quality.

Maintain superior knowledge in trends, industry demographics and market focus.

Determination of purchasing specifications and budgetary allotments for all menu items with preferred vendors

Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.

Collaborates with Resort General Manager on restaurant operations, menu planning, business/financial decisions, and supervisory responsibilities.

Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor budget, inventory control and hiring/counseling as well as California Labor Laws.

Monitors guest satisfaction, ensuring a memorable experience; Assists guests with special requests as needed.

Perform any other job-related duties as assigned.

Skills/Knowledge Required:

Strong computer literacy, with knowledge of Word, Excel, and Outlook, Toast

Read and employ math skills for following recipes

Exceptional communication skills, passionate, strategic and innovative

Able to develop strong work relationships with both Guests and Colleagues

Self-confident, proactive, and able to prioritize and make effective decisions

Comfortable with cooking outdoors, live-fire barbeque, and multi-tasking production within multiple cooking stations.

Qualification Standards:

Culinary Degree preferred but not required for the right candidate.

Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.

Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.

Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.

Must be able to occasionally lift, carry, push, or pull up to 50–60 pounds, including food supplies, kitchen equipment, and inventory items. Frequent lifting is typically under 25–30 pounds. Assistance or mechanical aids may be used when available.

Benefits:

We are looking to hire the most highly qualified people and provide a competitive benefits package which includes:

Paid Parental Leave

Health Insurance

Dental Insurance

Vision Insurance

Company Basic Life Insurance

Company paid Accidental Death & Dismemberment

Company paid Short-Term Disability

Company paid Long-Term Disability

401k Retirement Plan

Salary: $95k

EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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chef manager jobs in los alamos ca

Executive Chef

Kitchen Team Lead

Lead Line Cook / Kitchen Supervisor

Cook - Substitute, Head Start

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