Head Chef/Culinary Director

As a seasoned professional in the culinary arts, you will oversee all aspects of back-of-house operations. This includes managing staff, ordering ingredients, preparing and serving meals, as well as maintaining a clean and safe environment.

• Main Responsibilities:
• Schedule staff to meet business needs
• Design menus that cater to diverse tastes
• Sourcing high-quality ingredients at competitive prices
• Maintain accurate inventory levels and manage kitchen equipment
• Implement quality control measures to ensure exceptional dining experiences
• Foster a positive work environment through effective communication and leadership
• Develop and manage budgets for food operations
• Collaborate with other departments to plan events and functions
• Perform other duties as assigned by senior management

Required Skills and Qualifications:

• Ability to prepare food according to health regulations
• Knowledge of food safety laws and regulations
• Proven leadership skills and ability to motivate team members
• Excellent written and verbal communication skills
• Bilingual in English and Spanish
• Detailed knowledge of food preparation techniques
• Experience in high-volume environments
• Ability to multitask and work extended hours when required
• Relevant certifications such as Ventura County food manager/SERVSAFE
• Minimum 5 years of supervisory experience