Terranea Resort Chef de Tournant will exhibit their culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions within your assigned areas of operation.

ALL AREAS

• Ensure exceptional quality of all ingredients, preparation and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management.
• Work closely with the kitchen manager on costing, production and control for proper recipe execution and waste management.  Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests and team members.
• Be visible in Our Café and specialty events providing recognition to guests, promoting food positive public relations, handling special requests.
• Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines.
• Assess the need for and report necessary kitchen repairs.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.
• Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with hiring policies.
• Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations.
• Maintain current kitchen schedules, staffing templates, and staff employee files and/or conduct ongoing training and professional development of kitchen staff.

OUR CAFÉ

• Develop Our Café structure that focuses on Health, Wellness and Sustainability.
• Create Seasonal menus with focus on quality and Health based initiatives. Create a schedule of special events that highlight diversity and inclusion.
• Training team members and standardizing practices based on Forbes criteria.
• Upgrade in sanitation and equipment upkeep of areas. Establish daily line ups and Health department audits.
• Creating an experience for our associates in the Café.
• Providing resources relating to healthy lifestyle highlighting our diversity and inclusion.
• Scheduling special events with Peoples Services to bring energy and emotion to the space biweekly.
• Mentoring, Training and Developing team members.
• Working directly with FOH and Our Café management team to gel the space

POOLS

• Develop Seasonal Menus upgrading the quality and perception of value with consciousness to dietary health including vegan, gluten free, dairy free options.
• Standardize menus and Ordering for team members.
• Train and develop team on fundamentals of inventory and Ordering.
• Conduct weekly audits and Walk throughs with team members and address safety and sanitation needs.
• Conduct daily line ups with the team members.

SPA CAFÉ/SOLVIVA

• Develop Seasonal Menus upgrading the quality and perception of value with consciousness to dietary health including vegan, gluten free, dairy free options.
• Standardize menus and Ordering for team members.
• Train and develop team on fundamentals of inventory and Ordering.
• Conduct weekly audits and Walk throughs with team members and address safety and sanitation needs.
• Conduct daily line ups with the team members.

BANQUETS

• Supporting Banquet operations during high business levels.
• Scheduling employees from restaurant outlets as needed for Banquet events based on overall resort occupancy to support the teams.
• Assist in menu development and continuing focus on Terranea Culinary Values factoring in Labor efficiency and Food Cost.
• Provide support and mentoring for Sous Chefs in department.
• Work closely with banquet department in the pursuit of continuing to drive the business and reduce labor and food costs through recipe revisions, research and development to continue the path of saving as well as continuing to stay modern in our culinary trends.

FARM

• Create Terranea Farmers Almanac (A Schedule of plantings and creation of catalog of recipes to showcase with the harvests).
• Farm Training and Harvesting schedule.
• Mentor and continue to expose our Culinary Staff to the importance and participation in the Terranea Gardens project as well as exposing staff to local farmers markets as well as area farms.

FARM/SEA SALT/PROGRAMMING/SUSTAINABILITY

• Drive Sustainability practices for all outlets and restaurants.
• Develop Amenity Catalog of our Terranea initiatives, Sea Salt, Honey, Sea Kelp.
• Programming and assisting with special event set ups and media needs. (Cider Press, Workshops, Television media opportunities).
• Lead organizing special request food photo shoots per Chef.

EDUCATION/TRAINING

• Standardize Cleaning Schedules and Health department audits for all restaurants.
• Manager Training in concert with Chef Mona Culinary Program.
• Develop Culinary staff, mentor cooks of every level, Sous Chefs, coach and train, hold quarterly trainings on fundamentals of technique, quality standards, overall well-being and professional behavior in all aspects of kitchens.
• Assist in development initiatives for the Purchasing and receiving further continuing to stream line and find efficient cost savings and assisting with high business level structures and building action plans.

Additional Duties & Responsibilities may include:

• Provides essential hands on leadership to ensure functional food & beverage operations throughout Terranea Resort with a view of improving guest satisfaction, brand presence and effectiveness.
• In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.
• Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production in all venues.
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Ongoing training and development of each individual to assist them in reaching their potential.
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future projects in the company.

• Must have a strong customer service aptitude
• Must have good verbal and written communication skills
• Ability to implement and uphold service standards
• Ability to prioritize and organize work assignments
• Ability to interact with all associates and guests of the resort
• Ability to work well in stressful, high-pressure situations
• Must be able to exert up to 50 pounds of force occasionally and able to constantly lift, carry, pull or push up to 20 pounds of force
• Must be able to stand or walk for long periods of time

Experience, Education, & Licensure:

• Must have a minimum of 3 years culinary management 5 experiences in upscale three meal restaurants; preferably with a focus on California coastal cuisine
• Must be able to speak, hear, understand, read, and write the English language
• Culinary Arts degree desired
• Serve Safe, Sanitation and HACCP proficiency

Compensation

Base Pay Start Rate: $64,480/Yr. - $78,000/Yr.