Executive Chef

The company is seeking an Executive Chef for Covenant Living Samarkand, in Santa Barbara, CA. While surrounded by all this natural beauty, city-lovers will enjoy our proximity to the cultural sophistication and year-round vibrancy of Santa Barbara. Nestled in the hills just above the town, Covenant Living at the Samarkand offers breathtaking views of the area, and our proximity is ideal. We're just minutes from all the great shopping, fine art, film festivals, live music, theatre, bistros and boutiques that this charming oceanside town is famous for. This is a fantastic quality of life position for a chef. No late nights, typically out by 8pm every day. Fantastic benefits and 401k available day one, 3 weeks paid vacation, and just minutes from the beach. Full P&L responsibility with knowledge of financial reporting, food ordering, inventory, employee scheduling, menu development, point-of-sale systems and marketing is needed. The ability to work with assigned chef and supervisors to achieve these goals is required, as is the ability to motivate staff to achieve a high-level of customer-satisfaction. Great communication and organization skills will assist the candidate in being successful in this environment. The successful candidate will: Work to develop and grow the menu while managing and controlling food costs and offering high quality service to the residents. Be responsible for full financial oversight of the account, including budgeting and reporting. Provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed. Work to obtain optimum client and customer satisfaction. Create a positive customer service driven environment, drives employee engagement and customer satisfaction through strong leadership skills. Integrate fully within our client's organization becoming a trusted adviser with a customer service focus. Work to achieve company and client financial targets and goals. Work to achieve high quality resident satisfaction. Ensure compliance to food safety, sanitation, and overall workplace safety standards. Meets (or exceeding) Sodexo standards of operations. Is this opportunity right for you? We are looking for candidates who: Have a passion for culinary arts, with a desire for creativity a strong production culinary background, ideally in a healthcare or retail setting. Are able to develop trust and build strong client relationships while meeting the expectation of the client as well as Sodexo. Demonstrate experience supervising a culinary team and exceptional human resource and supervisory/management skillset. Have exceptional professional communication skills. Possess a hands-on, innovative leadership approach to management. Have a passion for a high-level customer service and relationship oriented. Are able to work independently and make sound business decisions within company guidelines. Have the ability to manage multiple priorities. Have strong financial acumen and experience managing a food service operations budget. Are knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards. Position Summary: Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties Implements & coordinates the culinary function. Directs & trains cooks & utility workers. Ensures food preparation & production meets operational standards. Manages catering & retail areas. Customer & Client satisfaction. Financial management to include food cost & labor management. Manages food & physical safety programs. Basic Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years' work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. MUST HAVE Associate degree or equivalent experience. 2 years' work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Experience in financial reporting, food ordering, inventory, employee scheduling, menu development. Experience in food preparation & production. Experience in managing catering & retail areas. 2 Years of management experience.