Executive Chef - San Diego

Salary Range: $80,000 to $90,000 annually 

City Experiences is seeking an Executive Chef for our operation in San Diego.

About You:

This person will be adaptable, dynamic, and embody City Experiences’ RESPECT Service System.

About the Opportunity:

The Executive Chef works hands-on to successfully manage back of the house cruise execution to ensure consistently high levels  of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. The best applicant is technically competent in food preparation and production, contributes to all galley operations, is hospitable to coworkers and guests, and acts safely and responsibly.

Essential Duties & Responsibilities:

• Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention
• Ensure effective execution of each cruise so that guests receive a high quality, amazing experience on each cruise.
• Routinely execute cruises 2-3 shifts per week; Identify and deliver skills training opportunities for all kitchen crew
• Invest in kitchen management crew to evaluate performance/skills and provide necessary coaching
• Adhere to all health department sanitation codes and requirements to maintain the Company’s strict standards of sanitation
• Foster closer liaison between culinary and other departments to fortify collaboration within the organization
• Follow company recipes and product specifications to prepare and produce high quality food
• Establish department priorities and execute against them based on long-term vision
• Work closely with Food & Beverage Director(s) to manage labor and budgets according to company guidelines
• Work with Food & Beverage Director(s) to build career paths for kitchen management crew; Build bench strength
• Ride cruises to observe & coach Sous Chef and/or Kitchen Supervisors on effective preparation & management
• Maintain a routine cleaning schedule for galley including daily cleaning of equipment, sanitizing food preparation surfaces, and floors
• Coordinate weekly inventory and verify discrepancies
• Be an ambassador and active participant in our shared values and customer service program (RESPECT)
• Actively engage with guests whenever present: Table touches, description of dish components and allergens
• Order and maintain food and supplies at a rotating par level of 14 days
• Maintain uniform and personal grooming in compliance with appearance standards; Be an example for the crew
• Ability to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines
• Ability to establish and maintain effective working relationships
• Execute other projects as assigned by management
• Additional job duties as assigned.

Requirements & Qualifications:

• Minimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment required
• Three (3) years of culinary management experience with experience managing and writing prep lists
• Experience in managing inventory, cost of goods and overall control of financials
• Experience in managing a team, while identifying and developing employees for future leadership roles
• Experience in facilitating and effectively executing training
• Must be able to stand and walk for periods of eight to ten hours in length each shift
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At
  times it might be necessary to lift up to 50 lbs
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen
• High school diploma or equivalent required
• Must have ServSafe Certification
• Proficient computer skills including Microsoft Office applications (especially Word & Excel)
• Must be able to effectively understand and convey written and verbal information to coworkers and guests
• Must possess a service orientation – actively looking for ways to help others
• Will be required to be available for work on all major holidays
• Bilingual in English and Spanish (preferred)
• Previous front of house restaurant management experience (preferred)
• Culinary degree or culinary certificate (preferred)

About Us:

City Experiences’ passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25 brands that welcome upwards of 30 million guests/riders annually. If you’re an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you.

The RESPECT Service System embodies City Experiences’ mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader.

The Company is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and harassment against any applicants or employees based upon their race, color, religion, national origin, sex, age, sexual orientation, gender identity or expression, mental or physical disability, status as a protected veteran, or other characteristics prohibited by applicable law. 

Additionally, we encourage all qualified applicants including those with past arrest or conviction records to apply. The Company participates in the E-Verify program in certain locations. 

#priority-acq 

Salary : $80,000 - $90,000