EXECUTIVE CHEF

Who We Are :

Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, Palm Springs and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources.

Mission & Core Values :

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality's Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

Position Summary :

Executive Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.

RESPONSIBILITIES

• Develop and design menus that align with the concept, vision, and target market of the establishment.
• Plan and execute creative and innovative dishes while ensuring they are cost-effective and meet quality standards.
• Oversee the entire food preparation process, including ingredient sourcing, portioning, and cooking techniques.
• Create and maintain standardized recipes and procedures to ensure consistency in taste, presentation, and quality.
• Manage and lead a team of kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Foster a positive and collaborative work environment, promoting teamwork, communication, and professional growth.
• Monitor food production and presentation to ensure adherence to recipes, portion sizes, and plating guidelines.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, safety, and compliance with health and sanitation standards.
• Control food and labor costs by implementing efficient production and inventory management systems.
• Collaborate with suppliers to ensure the availability of high-quality ingredients while controlling costs and managing inventory levels.
• Stay up-to-date with industry trends, culinary techniques, and food regulations to continuously improve the menu offerings and operations.
• Collaborate with the front-of-house staff to ensure a seamless and exceptional dining experience for guests.
• Handle guest feedback and complaints related to the food, providing prompt and appropriate resolutions.
• Develop and maintain relationships with vendors, farmers, and local producers to source fresh and seasonal ingredients.
• Stay informed about dietary restrictions, allergies, and special requests, and accommodate them while maintaining high-quality standards.

Requirements

REQUIREMENTS

Specific Job Responsibilities and Tasks :

Financials :

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement.

Food Quality and Menu Planning :

The Executive Chef's job is to ensure that all food and beverage is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards, maintaining core recipes, changing menus seasonally, costing product

Kitchen Management :

As Executive Chef you are entirely responsible for the food coming out of the kitchen and the team members who work there. Utilizing the required systems and procedures to maintain consistency, build creativity and foster the growth of the team.

Staff and Scheduling :

As Executive Chef, you are responsible for proper staffing of all BOH positions of the operation. Oversight of hiring, training and performance management.

Training / Initial & Ongoing :

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

State of the Restaurant :

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the Acme experience. Management of maintenance and cleanliness in coordination with the GM. Following all Health Department requirements and standards.

Hospitality and Floor presence :

In addition to service, guests return when they enjoy the food. As Executive chef, we encourage you to get to know our guests and the greater community by participating in media events, taking time to meet and develop relationships with guests, leading by example.

Human Resources :

The Executive Chef will consistently hold team members accountable to the rules and standards of Acme while also delivering and fostering a supportive culture. The Executive chef will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

Marketing :

Support Marketing initiatives by collaborating on collateral, social media, local trends and special events with the Marketing team.

Required Education and Work Experience :

Reporting Structure :

Supervisory Responsibilities :

Travel Requirements :

Job Status : Non-Exempt

Important Notice :

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

ALL POSITIONS

GREET ALL YOU MEET

SELL THE PROPERTY

TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTION

PROMOTE SAFETY AND SECURITY

PRACTICE CONTINUOUS IMPROVEMENT

PROJECT A POSITIVE, PROFESSIONAL IMAGE

TAKE PRIDE IN ACME HOSPITALITY

PRACTICE TEAMWORK

RESPOND WITH A SENSE OF URGENCY

HAVE FUN

GUEST SERVICE STANDARDS

Always remember to practice the Guest Service Standards for both internal and external guests.

Systems you need to know :

CTUIT, Dropbox, Google Drive, Focus POS, Paylocity, TripleSeat, Excel, Word, InDesign

The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree of this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.

Physical Requirements :

Standing - Constant

Walking - Constant

Sitting - Frequent

Climbing - OCCASIONAL

Crawling - N / A

Kneeling - FREQUENT OCCASIONAL

Bending - OCCASIONAL FREQUENT

Reaching above Shoulder - Constant FREQUENT

Lifting : 10 lbs. - Constant

11 - 20 lbs. - Constant

21 - 50 lbs. - FREQUENT

50 - 100 lbs. - OCCASIONAL FREQUENT

Carrying : 10 lbs. - Constant

11 - 20 lbs. - Constant FREQUENT

21 - 50 lbs. - OCCASIONAL FREQUENT

51 - 100 lbs. - OCCASIONAL

Pushing - Constant

Pulling - Constant

Manual Dexterity - Constant

Bi-Manual Dexterity - Constant

Fine Motor Skills - Constant

Gross Motor - Constant

Eye / Hand Coordination - Constant

Near Vision - Constant

Far Vision - Constant

Color Recognition - Constant

Hearing - Constant

Other -

ENVIRONMENTAL FACTORS

Working Outside YES

Working Inside YES

Working alone YES

Working closely with others YES

Excessive cold / heat YES

Excessive humidity / dampness YES

Noise / Vibrations YES

Working above ground YES

Working below ground NO

Working with chemicals / solvents / detergents / cleaners YES

Working on uneven surfaces NO

Operating moving equipment or vehicles NO

Working around machinery or moving equipment YES

Climbing on scaffolds or ladders YES

Working under hazardous conditions NO