Executive Chef in California

Job Summary

Summit Skywalker Ranch is seeking an experienced, dynamic Executive Sous Chef to lead the culinary operations for this unique experiential retreat. The ideal candidate will have multi-outlet experience, including luxury restaurants, short orders, banquets, offsite catering, and private estate events. This role requires strong leadership, with the ability to engage and present confidently to groups of all sizes, from 2 to 500 guests. The Executive Sous Chef will oversee the preparation of restaurant-quality meals for large groups, ensuring efficient service and consistency.

As a cross-functional leader, the Executive Sous Chef will collaborate with other departments, including the Winery, olive oil production, and Wagyu operations. In addition to kitchen responsibilities, the role involves assisting with client site inspections, creating customized culinary experiences, and contributing to Summit Skywalker Ranch's overall talent and culture. This is a unique...

Pay Range: $68,000/year to $105,000/year

JOB CULTURE

The Acacia Creek Senior Living Community is committed to a culture of Leadership.  Our culture is to provide superior service to members, residents and staff through a sound and progressive model of service and care which aligns our mission, vision and operations.  We demonstrate excellence in core services and place value on high quality job performance, professional development, effective time management, budget management, workplace safety and resident/employee satisfaction.  We are dedicated to disciplined innovation and continuous quality improvement – we are a learning company.  We are committed to sharing our knowledge and being an organization that attracts the best and brightest talent.  We are team-oriented, caring and honest.

JOB SUMMARY

Oversees the operation of the kitchen in accordance with current...

The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff.

The Chef de Cuisine is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.

***Luxury High Quality Vineyard Located in...