Executive Chef

Bayonet and Black Horse, located in Seaside, CA, is pleased to announce an excellent career opportunity for a Full-Time Executive Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.   Compensation Range: $90,000 to $100,000 per year (Depending on Experience) General Purpose:

Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories , catering and budgeting.

Essential Duties:

• Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections.

• Creates theme menus, ideas for ice sculptures, decorations, banquets and special events.

• Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.

• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.

• Maintains quality of food products and ensures consistency in food delivery and standards.

• Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.

• Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures.

• Ensures that a quality sanitation program is followed throughout the Kitchen operation.

• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.

• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

• Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards.

• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.

• Incorporates safe work practices in job performance.

• Regular and reliable attendance.

• Performs other duties as required.

Education/Experience:

Associate’s degree (AA) or equivalent from two-year college or technical school; or two to three years experience and/or training; or equivalent combination of education and experience.