Executive Chef at Seasons Catering – Ventura, California

Seasons Catering mission is where imagination and flavor have no boundaries.

The Executive Chef is responsible for leading the culinary operations of the catering company, ensuring that all food and catering services are consistent, safe, visually appealing, and of exceptional quality. This role also oversees the financial and operational success of the kitchen department. Key responsibilities include building and managing a skilled culinary team, controlling food and labor costs across all locations, and developing innovative recipes that keep the company competitive. The Executive Chef supervises kitchen staff, participates in weekly management meetings, and contributes to team engagement and operational problem-solving. In collaboration with the President, the Executive Chef also helps develop, set, and monitor event budgets, establish profitability goals, and ensure those goals are achieved.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Performs the following duties, but not limited to:

General Responsibilities

• Ensure that all food items are prepared to the highest standards of taste, presentation, and safety. Implement and maintain procedures to ensure consistency across all catering events.
• Develop and maintain recipes for all dishes, portion specifications, and ensure that they are followed accurately by the team. Create new recipes and dishes that keep the catering menu fresh, innovative, and competitive in the industry.
• Collaborate with the event planning team to design menus that align with clients' preferences and the company's culinary vision. Ensure that all menu items are feasible within budget and can be executed to the highest standard.
• Oversee food and labor costs for all catering locations, ensuring expenses remain within budget. Monitor inventory, purchasing, portion control, and purchasing specifications to optimize cost efficiency. Accurately estimate food requirements and manage budget allocations for all menu items.
• Responsible for all financial aspects of the kitchen operations; including, but not limited to, food cost, labor cost and other expenses.
• Stay current with industry trends, incorporating new techniques, ingredients, and presentation styles into the catering offerings. Continually seek ways to improve the culinary experience for clients.
• Participate in weekly meetings with management to plan team engagement strategies, solve problems, and collaborate on improving overall operations and team dynamics.

Supervisor Responsibilities

• Supervise between 15 to 25 staff members, ensuring that all team members are aligned with the company’s goals and standards Build and manage a culinary team that consistently delivers high-quality, safe, and visually stunning food that meets the company's standards. Provide training, guidance, and support to ensure the team's success.
• Evaluate event staffing levels for events and work closely with Event Directors to ensure that all needs are being met within the approved budget.
• Facilitate quarterly meetings with the kitchen staff to review scheduled events, communicate expectations, receive feedback, and troubleshoot potential challenges.
• Create, communicate, and execute Standard Operating Procedures and ensure staff is trained in all policies and procedures.
• Responsibilities include but are not limited to interview, hiring and training team members; plan, assign and direct work; appraise performance; motivate, reward and discipline team members; address complaints; and resolve problems.
• Mentor and develop culinary staff, fostering a culture of learning and continuous improvement. Conduct regular performance evaluations and provide opportunities for professional growth
• Ensure that the kitchen operates in a safe and efficient manner. Implement and enforce safety protocols and best practices to minimize risks and maintain a productive work environment. Which includes Health Department regulations; always maintains excellent kitchen hygiene conditions.
• Works with HR and Operations Manager to ensure compliance with all applicable HR laws and regulations.
• Efficiently create a staff schedule by anticipating workforce needs, managing employee requests, and ensuring shift coverage, all while maximizing productivity.
• Make periodic and regular inspections at events to observe food preparation and service quality, food appearance, cleanliness, and sanitation of production and service areas.
• Perform other duties and responsibilities as required or requested.

Required Skills & Knowledge:

• Strong English, written and oral, communication skills.
• Dependability and adaptability.
• Ability to multitask and prioritize daily workload.
• Must maintain a positive, friendly, supportive attitude and professional image at all times.
• Ability to work independently and within a team to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices.
• Strong culinary skills, excellent leadership abilities, and the ability to work well under pressure.
• In-depth understanding of food safety standards and kitchen operations.
• Proficiency with computers and common software tools, including Google Docs, Sheets, and related applications.
• Strong organizational, communication, and time management skills.
• Ability to manage inventory systems, budgets, and kitchen operations effectively.

Education & Experience

• Minimum of 5 years of experience in a high-volume culinary environment, with at least 2 years in a leadership role (preferably Sous Chef or higher). Catering experience is highly preferred.
• High School Diploma or GED preferred.
• Strong culinary skills, excellent leadership and management abilities, and a deep understanding of food safety regulations and best practices. Proficiency in budgeting, cost control, and recipe development.

Certificates, Licenses and Registrations:

• Valid Driver’s License required and proof of driver’s liability insurance.
• Relevant training certifications in industry topics helpful.
• Food Handlers Card.
• Food Manager Certification preferred.

Schedule:

This is a full-time position, and hours of operation vary based on business needs and events (which are normally held in the evenings or on weekends). Typical schedule will be Monday – Friday or Tuesday - Saturday 7AM to 4PM or 8AM to 5PM.

Travel Requirements:

Travel is primarily local during the business day, although some out-of-area travel may be expected.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position:

• While performing the duties of this position, the employee is regularly required to sit, talk, hear, observe, type, see, use hands to finger, handle, or feel; bend or stoop; reach with hands and arms. The employee is frequently required to walk and stand.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Work may occasionally require heavy physical exertion and may include lifting up to 40 pounds and as well as team lifting up to 60 pounds.

This description is intended to provide only basic guidelines for meeting job requirements. Responsibilities, physical requirements and working conditions may change as needed.

Disclaimer

This job description is not to be considered an offer of employment or a contract for employment. Employment with the company is at-will. This means that we may change the terms and conditions of employment at any time, with or without advance notice or cause. It also means that employees may terminate their employment with the company. All employees must comply with and adhere to our practice policies. Any concerns should be reported to my supervisor as soon as possible.