Kitchen Manager

3 years

Company Overview
The Surfrider is a luxury boutique hotel located in Malibu, California, opposite the iconic and internationally renowned Surfrider Beach, at the base of the Santa Monica Mountains and at the intersection of city and coast. Originally built in 1953, The Surfrider is an icon in Californias history; the Golden Era, the 60s and 70s, the PCH road trip, surfin in the USA, the California Dream. Completely renovated over the last 6 years,The Surfrider has recently reopened as an international hub for those looking for a hotel that truly embodies California and offers a high end, design-forward local experience from the physical design, the food and beverage program and the hospitality.The hotel includes a roof deck bar and restaurant overlooking Malibu Pier and First Point, 20 guest rooms each with ocean views and private balconies, a living room, library and quiver full of custom surfboards.Designed to feel like an architecturally forward Californian beach house, make yourself at home is a common theme

Job Overview
We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a passion for food, exceptional leadership skills, and a strong background in the food industry. As an Executive Chef, you will be responsible for creating innovative menus, ensuring high standards of food quality, and managing kitchen staff to deliver an outstanding dining experience for our guests.

Duties

• Develop and design creative menus that reflect seasonal ingredients and current culinary trends.
• Oversee all aspects of food preparation and presentation to ensure quality and consistency.
• Manage kitchen operations including inventory control, ordering supplies, and maintaining food safety standards.
• Supervise kitchen staff, providing training and guidance to ensure efficient workflow and high performance.
• Coordinate catering services for special events and banquets, ensuring exceptional service delivery.
• Maintain cleanliness and organization of the kitchen, adhering to health regulations and safety standards.
• Collaborate with restaurant management to optimize operational efficiency and enhance guest satisfaction.
• Work with Director of Food & Beverage for all events, menus.
• Weekly meetings with Director of F&B and General Manager for updates, budget goals, etc.

Skills

• Strong expertise in kitchen management with a focus on food preparation techniques.
• Proven experience in catering services and banquet management.
• Knowledge of food handling procedures and safety regulations within the food industry.
• Excellent supervisory skills with the ability to lead a diverse team effectively.
• Proficient in inventory control practices to minimize waste and manage costs efficiently.
• Exceptional culinary skills with creativity in menu design and execution.
• Strong communication skills to interact with staff, vendors, and guests professionally.

Join us as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Supplemental Pay:

• Bonus opportunities

Work Location: In person

Compensation: Salary ($70,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Leadership and team management

Creativity in Culinary Arts

Attention to Detail in Food Presentation

Problem Solving in Kitchen Operations

Time Management in a Fast Paced Environment

Customer Service Orientation

Adaptability to Culinary Trends

Collaboration with Management

Training and Development of Staff

Organizational Skills in Kitchen Maintenance

Strategic Planning for Menu Development

Budget Management and Cost Control

Health and Safety Compliance

Event Coordination and Planning

Interpersonal Skills for Vendor Relations

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