As a member of the Post Ranch Inn and Sierra Mar Management Team, the Chef de Cuisine helps lead the culinary operations and menu development that support an exceptional dining experience. This role is responsible for supervising kitchen staff, maintaining high standards of quality and efficiency, developing creative menu offerings, documenting recipes and procedures, and overseeing kitchen operations in the absence of the Executive Chef. The Chef de Cuisine works closely with culinary leadership to ensure all dining experiences reflect the innovation, sustainability, and excellence that define Sierra Mar.
MINIMUM EDUCATION & EXPERIENCE: - High school diploma required; culinary school, apprenticeship, or college education preferred.
- Minimum of 3 years of managerial kitchen experience.
- Possess or obtain a valid CA Food Handler Card within 30 days of hire.
- Valid driver's license with a clean driving record required; must be at least 21 years of age.
- Ability to work weekends, holidays, and a flexible schedule based on business needs.
PHYSICAL REQUIREMENTS: - Ability to perform repetitive hand and body motions associated with computer work, food preparation, and kitchen operations.
- Ability to stand and walk for extended periods, including navigating stairs and varying terrain.
- Ability to work in varying temperatures and environments, including kitchens, walk-in refrigeration units, storage areas, outdoor spaces, and near cooking equipment.
- Ability to lift up to 50 lbs. from ground level to overhead.
- Ability to push and pull up to 50 lbs. of force.
Pay for the Chef de Cuisine position is $90,000 annually plus a quarterly incentive program based on restaurant performance.
This role has employee housing available.
This is a management position
This is a full time position
