Executive Chef

Who We Are 

JRDN Restaurant is Tower23 Hotel's 10,000 square foot award-winning contemporary oceanfront steak and seafood restaurant, featuring casually sophisticated cuisine for lunch dinner daily, and weekend brunch. The restaurant entices guests with a California-fresh menu that can be experienced in the modern lounge or on the oceanfront terrace.   

JRDN Restaurant is currently seeking a full-time Executive Chef to join our team. The ideal candidate will have experience working in a high-volume, up-market restaurant environment to continue the tradition of excellence and service for which JRDN is known. 

Our Chefs are held at a high standard, with clear expectations to lead the preparation and execution of all menus, oversee the full scope of kitchen operation, be the ambassador of our product and the executor of our hospitality. As the Executive Chef, you will work directly with the Director of Food & Beverage and serve as an integral member of our leadership team. You will be the expert on kitchen operations from the hiring, training, and development of the BOH positions, managing BOH labor within the budget and maintaining operational consistencies, managing the cost of goods within the budget, and working with vendors to produce the best quality and competitively priced product available.  

A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. 

Chef Qualifications: 

• Minimum 4 years’ kitchen management experience in a high volume, upmarket restaurant environment.  

• Required: Proven track record of being able to train and lead staff.  

• Required: Knowledge of ordering, inventory and receiving.  

• Required: Ability to work in a team environment.  

• Required: ServSafe Certification or CA Food Handlers’ Card.  

• Required: Ability to maintain a safe, healthful work environment for employees and customers and the willingness and drive to correct deficiencies.  

• Required: Experience effectively and confidentially handling HR / employee concerns.  

• A plus: Strong P&L knowledge.  

• Ability to work under pressure and deal with stressful situations during busy periods. 

• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. 

• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. 

Example of Duties and Responsibilities (this is a sampling and not an all-inclusive list of responsibilities): 

• Cleanliness and Kitchen Standards: Monitor and maintain temperature logs, cleaning checklists and daily inspections of kitchens, walk-ins, dry storage, and freezers. 

• Ensure opening and closing procedures are done by the BOH staff. This includes but is not limited to making sure restaurant is stocked and ready for daily service, dish operator stations are cleaned and broken down at the end of the night, all product is put away at the end of shift and all stations, kitchens upstairs and downstairs are clean and sanitized and the end of the shift. 

• Ensure daily product orders are placed in a timely manner and are tailored to restaurant/banquet needs and requests. Check in food deliveries. 

• Staff training and development: Direct, delegate and coach Sous Chefs, Line Cooks and Prep Cooks in preparation of food and work with servers and runners ensuring customers are served a quality product. 

• Collaborate and communicate with the Sales Team and banquet staff to guarantee an excellent guest experience within the restaurants and banquet events. 
  

• Maintaining food quality and consistency: ensure all dishes meet quality standards, including taste, presentation, and portion control. Handles expo duties during high volume periods to ensure plating and timeliness standards are met. 

• Maintain food in accordance with ServSafe and health code regulations. 

• Quality Assurance: Uphold the company’s’ standards for food quality and kitchen cleanliness. 

• Ensure that Line Cooks and Prep Cooks are seasoning and cooking food according to recipes, expectations and standards directed by Management. Ensure all recipes and menus are utilized according to company standards and policies as designated by Management. 

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, and reading thermometers 

• Maintain par lists, par levels, waste logs and requisition forms in accordance with management standards 

• Communicate effectively with upper management, HR, accounting and hotel through pass downs and email responsiveness. 

• Supervising kitchen staff: Manage and oversee all kitchen staff, assigning tasks, monitoring performance, and ensuring smooth operations. Lead and implement training programs correlating to the growth of Sous Chefs, Prep Cooks, Line Cooks, and Dish Machine Operators. 

• Financial Acumen: Have a direct oversight of the food cost and labor budgets for the BOH department. This includes knowledge and study of budgeting tools such as the hotel ledger, monthly snapshots, invoice coding, menu costing, scheduling and budget reviews. Expect to present the food cost, BOH labor and department productivity on a regular basis in the effort to maintain acceptable levels of all areas. 

• Inventory management: Work with Sous Chefs to monitor food inventory, place orders for supplies, and manage food costs to stay within budget. Ensure the quality of work and operations are consistent with the company’s mission of improving profit margins and overall cost of goods. Complete a monthly inventory for submittal within required deadlines, and at time conduct weekly or bi-weekly inventory counts of high value items. 

• Food preparation planning and direction: Collaborate with the F&B Director to plan menus, develop recipes, and direct food preparation process. This includes special events menus, at times with strict and timely deadlines. 

• Scheduling: Write the BOH schedules and assign tasks to all subordinates of BOH team. Ensuring proper coverage is dispersed for business and following budgetary guidelines. 

• Menu development: Conduct menu engineering through a multi-step process that includes, but is not limited to, Pmix reports, menu matrix, price audits, cross utilizing ingredients, comp set review, and incorporating new culinary trends as well as ingredients. 

• Participate in property operations and team meetings as needed and or assigned by upper management. 

• Perform other duties and responsibilities as assigned or required by management. 

**Flexible schedule **Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the company** This includes days, nights, weekends, and holidays. 

Additional Employment Benefits: PTO, paid sick time, health/dental/vision benefits, flexible schedule and access to the employee assistance program (EAP). You may also receive discounts to all our hotel/restaurant venues located in San Diego, Chula Vista, Catalina Island, Bakersfield and Lake Havasu City. 

If this sounds like you, please submit your application, resume and cover letter to this advertisement and be sure to let us know why you are the perfect candidate for this position. 

JRDN Restaurant offers qualified full-time managers health, dental and vision insurance in addition to paid vacation and sick time. Our company also offers a free employee assistance program and participates in Calsavers Retirement Savings Program. Team members enjoy employee discounts and perks at all Eat, Drink and Sleep operated locations in San Diego, Chula Vista, Catalina Island, Bakersfield and Lake Havasu. 

Our Company prohibits discrimination and harassment of any type and provides equal employment opportunities to all employees and applicants without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. 

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, transfer, leaves of absence, compensation and training. 

Salary : $95,000 - $110,000