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Executive Chef
The Inn at Rancho Santa Fe
US - CA - Rancho Santa Fe
Executive Chef
The Inn at Rancho Santa Fe
 
Rancho Santa Fe
CA
92067
11/10/17 6:00 PM
12/10/17
Hotel/Resort
Chef - Executive Chef
No
 
Function

The Executive Chef is responsible for the management of all functions of the kitchen related to food service throughout the property while providing optimal service, quality and menu variety while operating within budgetary limitations. This includes but is not limited to our Morada restaurant, bar venues, all banquet and catering venues, in room dining, and employee cafeteria.



Qualifications

· Associate degree in culinary arts or equivalent apprenticeship


* Minimum five (5) years experience in a first class hotel/resort or restaurant
* Minimum (2) years experience as Executive Chef
* Supervise the kitchen and the preparation/presentation of foods by chefs, cooks and pantry personnel, overseeing that all food items are prepared according to specs
* Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort while maintaining budget and food costs
* Assure that purchases are made using specifications while making appropriate changes as warranted
* Inspect all storage and kitchen areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly
* Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintaining quality
* Assure that only the quantities of items scheduled for use are requisitioned from the storeroom
* Assure that all prime cuts of meat are broken down properly by weight, waste in trimming prime cuts is minimized, and meat scraps are properly utilized and the fat is retained for rendering
* Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned
* Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis
* Provide variety in menu preparation; within budgetary limitations
* Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met
* Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared
* Inventory excess production for use on menu or conversion into extenders
* Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner
* Ensure that requests and specifications in the function sheets are provided on a timely basis
* Hors d'oeuvres are served in an attractive manner and garnished and decorated properly
* Ensure that excess productions is recovered from the Banquet Room and properly stored
* Constantly coordinate with room supervisors so that production is scheduled as reservations dictate
* Make profit improvement recommendations
* Perform other related duties as requested


* Previous experience effectively managing all related kitchen functions and leading a team efficiently

Essential Kitchen & Menu Functions


* Prepare accurate recipe cards to include proper costing



Essential Supervisory Functions


* Responsible for staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas


* Responsible for maintaining adequate training programs for kitchen personnel
* Ensure the best and fastest performance of the kitchen staff so as not to impede service in food outlets
* Ensure that the kitchen staff is prepared to start service on a timely basis
* Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized
* Ensure that plates issued to servers are garnished properly and have good eye appeal
* Remain alert, courteous and helpful to kitchen staff, other property staff and guests at all times



Essential Safety & Sanitary Functions


* Practice and train staff in all essential safety and sanitary standards and report any unsafe conditions
* Ensure that plates and utensils used are clean
* Responsible for the sanitation of all food preparation areas, equipment and storage areas
* Inspect all equipment for proper maintenance and report deficiencies to Engineering.
* Ensure that an adequate supply of equipment is available
* Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained


* Responsible for care of all kitchen equipment



Environment & Physical Requirements


* Frequent to constant standing, walking on hard/uneven surfaces
* Frequent exposure to heat and cold kitchen elements
* Frequent use of machinery and motorized equipment
* Exposure to knives and other sharp objects
* Indoor/Outdoor exposure to elements
* Frequent work with flames, smoke, gas, cleaning agents
* Constant use of manual dexterity/ hand/eye coordination and use of all motor skills
* Constant use of near/far vision / hearing- exposure to loud elements
* Ability to lift/pull/push up to 50 pounds



About Us

The Inn at Rancho Santa Fe is a unique & charming hotel property and our Morada restaurant is located just minutes from the beach in the historical city of Rancho Santa Fe.

Locally sourced California cuisine and a comfortable sophistication carry on the feel, welcoming locals and guests to gather, share old stories and feel at home while enjoying the menu's fresh selections. We spotlight unique flavor profiles of fresh ingredients with a personal twist and a touch of the traditional.

We are located just minutes from the beach in the historic city of Rancho Santa Fe, California. Come join our amazing team and be part of our commitment to an outstanding and memorable guest experience.



The Inn offers a competitive compensation and benefits package, a warm, luxurious and unique property environment, vast property history and community sophistication. Our team strives to offer the best service and hospitality to our guests. We are honored to have received the 2015, 2016 & 2017 Certificate of Excellence award from TripAdvisor and have been rated as USA Today's top 10 Boutique resorts in Southern California.

EOE/AAEOE/AA/Disabled Veterans/E-Verify compliant



Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
See description above.
 
USD
https://recruiting.adp.com/srccsh/public/RTI.home?r=5000280811806&c=1098041&d=ExternalCareerSite&rb=???

HEI views our associates as our greatest resource, and we hire and develop the best. We have a culture of winning, we embrace change, thrive on challenge and always seek to surpass our personal bests. Defined by our unique business platform, our environment is fast-paced, expansive and ever-evolving, yet stable, consistent, enduring. It is a high-performance culture where innovation and entrepreneurial spirit are evident; initiative and results are rewarded.

Our people know they're in on the ground floor of a company with all the cornerstones of success in place: experienced leaders, steady investors, a strong track record and long - term career potential. And in turn, each of our associates thrive because HEI's distinctly advantaged infrastructure creates a supportive, educational culture as well as unlimited opportunities for personal and professional success on every level.

An engaging, high-energy environment, HEI presents a rare career opportunity: the chance to shape a powerful leader in the hospitality industry.



Function

The Executive Chef is responsible for the management of all functions of the kitchen related to food service throughout the property while providing optimal service, quality and menu variety while operating within budgetary limitations. This includes but is not limited to our Morada restaurant, bar venues, all banquet and catering venues, in room dining, and employee cafeteria.



Qualifications

· Associate degree in culinary arts or equivalent apprenticeship


* Minimum five (5) years experience in a first class hotel/resort or restaurant
* Minimum (2) years experience as Executive Chef
* Supervise the kitchen and the preparation/presentation of foods by chefs, cooks and pantry personnel, overseeing that all food items are prepared according to specs
* Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort while maintaining budget and food costs
* Assure that purchases are made using specifications while making appropriate changes as warranted
* Inspect all storage and kitchen areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly
* Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintaining quality
* Assure that only the quantities of items scheduled for use are requisitioned from the storeroom
* Assure that all prime cuts of meat are broken down properly by weight, waste in trimming prime cuts is minimized, and meat scraps are properly utilized and the fat is retained for rendering
* Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned
* Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis
* Provide variety in menu preparation; within budgetary limitations
* Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met
* Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared
* Inventory excess production for use on menu or conversion into extenders
* Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner
* Ensure that requests and specifications in the function sheets are provided on a timely basis
* Hors d'oeuvres are served in an attractive manner and garnished and decorated properly
* Ensure that excess productions is recovered from the Banquet Room and properly stored
* Constantly coordinate with room supervisors so that production is scheduled as reservations dictate
* Make profit improvement recommendations
* Perform other related duties as requested


* Previous experience effectively managing all related kitchen functions and leading a team efficiently

Essential Kitchen & Menu Functions


* Prepare accurate recipe cards to include proper costing



Essential Supervisory Functions


* Responsible for staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas


* Responsible for maintaining adequate training programs for kitchen personnel
* Ensure the best and fastest performance of the kitchen staff so as not to impede service in food outlets
* Ensure that the kitchen staff is prepared to start service on a timely basis
* Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized
* Ensure that plates issued to servers are garnished properly and have good eye appeal
* Remain alert, courteous and helpful to kitchen staff, other property staff and guests at all times



Essential Safety & Sanitary Functions


* Practice and train staff in all essential safety and sanitary standards and report any unsafe conditions
* Ensure that plates and utensils used are clean
* Responsible for the sanitation of all food preparation areas, equipment and storage areas
* Inspect all equipment for proper maintenance and report deficiencies to Engineering.
* Ensure that an adequate supply of equipment is available
* Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained


* Responsible for care of all kitchen equipment



Environment & Physical Requirements


* Frequent to constant standing, walking on hard/uneven surfaces
* Frequent exposure to heat and cold kitchen elements
* Frequent use of machinery and motorized equipment
* Exposure to knives and other sharp objects
* Indoor/Outdoor exposure to elements
* Frequent work with flames, smoke, gas, cleaning agents
* Constant use of manual dexterity/ hand/eye coordination and use of all motor skills
* Constant use of near/far vision / hearing- exposure to loud elements
* Ability to lift/pull/push up to 50 pounds



About Us

The Inn at Rancho Santa Fe is a unique & charming hotel property and our Morada restaurant is located just minutes from the beach in the historical city of Rancho Santa Fe.

Locally sourced California cuisine and a comfortable sophistication carry on the feel, welcoming locals and guests to gather, share old stories and feel at home while enjoying the menu's fresh selections. We spotlight unique flavor profiles of fresh ingredients with a personal twist and a touch of the traditional.

We are located just minutes from the beach in the historic city of Rancho Santa Fe, California. Come join our amazing team and be part of our commitment to an outstanding and memorable guest experience.



The Inn offers a competitive compensation and benefits package, a warm, luxurious and unique property environment, vast property history and community sophistication. Our team strives to offer the best service and hospitality to our guests. We are honored to have received the 2015, 2016 & 2017 Certificate of Excellence award from TripAdvisor and have been rated as USA Today's top 10 Boutique resorts in Southern California.

EOE/AAEOE/AA/Disabled Veterans/E-Verify compliant



Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled