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Executive Sous Chef - Kitchen

Company: Hotel Californian
Location: Santa Barbara
Posted on: November 25, 2022

Job Description:

Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a workplace culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our Talent is proud to work here.

The Executive Sous Chef is responsible for monitoring and ensuring the systems and standard operating procedures in the Kitchen operations are met. Working with the Executive Chef, they will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory and costs. The individual should possess a passion for food, the ability to lead, coach and train staff and a strong work ethic.



Monitor and ensure that company standard operating procedures are met

Oversee and systemize all food production; responsible for the inventory and purchasing of products

Set and meet production goals and food costs for the restaurant

Work alongside Talent + Culture to fill any open BOH positions

Assess performance and participate in all BOH hiring (dishwashers, cooks, chefs, etc.) in an effort to build and develop a team that exceed company standards and expectations


Oversee and manage the kitchens during prep and ensuring that service runs smoothly

Handle all guest concerns and suggestions

Promote safety and proper sanitation amongst all staff

Manage all kitchen employees including training, coaching, scheduling and disciplining

Develop ideas, recipes and menus for the restaurant

Work with Sous Chefs and mentor them to excel their leadership, mentoring, and technical skills


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

5+ years of BOH Management experience required

Experience in a high-volume kitchen is required

Must have thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale required

Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures

Adaptability to plan and modify menus to meet various requirements

Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing

Proven ability in teaching and mentoring kitchen talent

Exceptional communication and supervisory skills

Culinary Menu / Recipe Development


Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Kitchen management

Menu development


Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Foley Entertainment Group, LLC. is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a disability, please send an e-mail to to let us know the nature of your request. This employer participates in E-Verify EOE/AA/Disabled/Vets Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. Associated topics: catering, chef, commercial, deli chef, executive, lead, pastry chef, restaurant assistant chef, restaurant chef, sushi

Keywords: Hotel Californian, Santa Barbara , Executive Sous Chef - Kitchen, Other , Santa Barbara, California

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