{"id":13200,"date":"2025-11-03T18:32:14","date_gmt":"2025-11-03T18:32:14","guid":{"rendered":"http:\/\/kick-start.us\/?post_type=job_listing&#038;p=13200"},"modified":"2025-11-03T18:32:14","modified_gmt":"2025-11-03T18:32:14","slug":"california-390-executive-chef","status":"publish","type":"job_listing","link":"https:\/\/kick-start.us\/it\/vaga\/california-390-executive-chef\/","title":{"rendered":"Chef esecutivo"},"content":{"rendered":"<p>Descrizione completa del lavoro<br \/>The Architect of Mountain Dining&#8217;s Next Chapter<\/p>\n<p>We just bet $20 million on a vision. Now we need someone extraordinary to bring it to life.<\/p>\n<p>Picture this: You walk into work each morning knowing that what you&#8217;re building here at Sugar Bowl will ripple through the entire ski industry. That the systems you perfect, the standards you set, and the team you forge will become the blueprint for how mountain dining should be done. This isn&#8217;t just another F&amp;B management role. This is your chance to rewrite the rulebook.<\/p>\n<p>The challenge that awaits you<\/p>\n<p>We&#8217;ve doubled the size of our kitchen. We&#8217;ve reimagined four distinct dining experiences. We&#8217;ve invested in technology that lets guests order from firepits while watching the mountain come alive. Now we need someone who can take all of this potential and turn it into something that makes people say, &#8220;I&#8217;ve never experienced anything like this on a mountain.&#8221; You&#8217;ll be orchestrating four completely different venues, each with its own personality:<\/p>\n<ul>\n<li>The Belt Room \u2014 The heartbeat of our village. High-energy, social, alive. Where locals and guests collide over craft cocktails and plates meant for sharing.<\/li>\n<li>The Lodge Deck \u2014 Our crown jewel. QR code ordering, firepits, communal tables, and mountain views that stop conversations mid-sentence. This is where we&#8217;re proving that innovation and hospitality can dance together beautifully.<\/li>\n<li>The Dining Room \u2014 Classic meets contemporary. Lunch that celebrates alpine comfort food, dinner that creates memories. Indoor elegance, outdoor charm, and standards that never waver.<\/li>\n<li>The Stammtisch \u2014 Our love letter to homeowners. Walk-in buffet, no checks, pure trust. Where familiarity meets excellence and our closest community feels truly at home<\/li>\n<\/ul>\n<p>Here&#8217;s what success looks like<\/p>\n<p>The culture of the kitchen is one of perfection. Everything in it\u2019s place, spotlessly clean and organized. You walk through the kitchen and your team are on point prepping the same way each day in accordance with the impeccable training you have given them.<\/p>\n<p>The communication is clear and concise everyone knows what is happening. As the food is weighed, measured and cooked you check it to make sure you are proud to put your name on it. The food is fresh and seasonal celebrating the individual ingredients without over complication or distraction. The plates are warm, the food is piping hot, delicious and delivered with efficiently.<\/p>\n<p>You visit the Stammtish and make yourself known to the homeowners who are your most important constituency and should be your biggest fans. You recognize the names on the reservation list and know who their children are. You are a critical part of their Sugar Bowl lives.<\/p>\n<p>Throughout your day you are acutely aware of how the team are performing. Guiding, challenging and above all inspiring them.<\/p>\n<p>Why Sugar Bowl?<\/p>\n<p>Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to \u201csunny California\u201d since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts a like.<\/p>\n<p>Who you are<\/p>\n<p>You&#8217;ve spent years in multi-unit F&amp;B management, but you&#8217;re restless. You&#8217;ve seen how things are usually done, and you know they can be done better. You understand that speed and quality aren&#8217;t enemies, they&#8217;re dance partners when you&#8217;ve got the right systems and the right team.\u00a0<\/p>\n<p>You&#8217;re the person who gets excited about revenue opportunities, who sees bottlenecks before they happen, who can train a team member in the morning and strategize with leadership in the afternoon. You think in systems but lead with heart.<\/p>\n<p>When not in the kitchen you are ahead of the game planning for the next event. Creating menus that leave a lasting impression that you are inspired to deliver on. You manage your business with the same tenacity as you do your hot line and deliver results. You&#8217;ve got the technical skills, the financial acumen, the operational discipline, the ability to hire and develop talent. But more importantly, you&#8217;ve got the vision to see what&#8217;s possible and the grit to make it happen.<\/p>\n<ul>\n<li>Excellent knowledge of culinary styles and techniques and the passionate ability to prepare them professionally.<\/li>\n<li>ServSafe Manager Food Handlers certified in proper food handling techniques.<\/li>\n<li>3 years or more of Chef or Kitchen Manager leadership role or comparable experience.<\/li>\n<li>Ability to train kitchen employees in the proper use and cleaning techniques of all equipment and maintain a clean and sanitary facility at all times.<\/li>\n<li>Office 365 capable.<\/li>\n<li>Positive \u201ccan do\u201d attitude and team spirit.<\/li>\n<\/ul>\n<p>Why this matters<\/p>\n<p>The ski industry has been serving the same mediocre mountain food for decades. Guests have lowered their expectations because that&#8217;s all they&#8217;ve known. We&#8217;re changing that conversation entirely.<\/p>\n<p>When you succeed here, you&#8217;re not just building a career, you&#8217;re building a reputation. You&#8217;re becoming the person who proved that mountain dining can be fast, efficient, innovative, and absolutely excellent all at the same time.<\/p>\n<p>What you will do<\/p>\n<p>Daily Operations Excellence<\/p>\n<ul>\n<li>Achieve kitchen operational objectives by implementing production, productivity, quality, and guest-service standards. Plan menus, estimate food costs and profits.<\/li>\n<li>Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu pricing.<\/li>\n<li>Monitors all food preparation, portioning and plate appearance.<\/li>\n<li>Support controls to minimize food and supply waste and theft.<\/li>\n<li>Oversees all food ordering, assists in receiving, rotation and storage. Maintains storage facilities and receives food in a manner consistent with company, state and federal policies and laws, including but not limited to, random temperature checks, FIFO rotation, labeling, dating and waste tracking.<\/li>\n<li>Stay abreast of and embrace culinary and dietary trends.<\/li>\n<li>Embrace allergen awareness and cater menu offerings to our guests with allergies.<\/li>\n<li>Ensures that daily prep and production lists are completed and that all culinary operations and events are adequately prepped and prepared for service.<\/li>\n<li>Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area<\/li>\n<li>Ensure execution of all banquets and events.<\/li>\n<li>Constantly evaluate food products to assure that quality standards are consistently attained. Maintain and foster excellent vendor relations.<\/li>\n<li>Continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology, and aligns resources to meet goals.<\/li>\n<li>Able to communicate effectively and professionally in writing and verbally across all levels of the organization. Able to present information to the executive team, management, employees, and guests.<\/li>\n<li>Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Exceptional organizational and problem solving skills with the ability to handle multiple tasks under pressure.<\/li>\n<li>Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.<\/li>\n<li>High level of interpersonal skills required to handle sensitive and confidential situations and documentation.<\/li>\n<li>Working knowledge of computers including Microsoft Office (Word, Excel, Outlook, Teams, etc).<\/li>\n<li>Able to produce a high volume of work in a timely manner which is accurate, complete, and of high quality.<\/li>\n<li>Overarching awareness and attention to detail, front and back of house.<\/li>\n<li>Assist with snow removal including shoveling and clearing snow from walkways, stairs, equipment and other areas as needed<\/li>\n<\/ul>\n<p>Team Leadership &amp; Development<\/p>\n<ul>\n<li>Manage a team of 30-50 employees across all F&amp;B departments.<\/li>\n<li>Arrives on time, clean, in proper uniform including non-slip shoes. Is the model for all grooming standards.<\/li>\n<li>Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments and staff.<\/li>\n<li>Exercise excellent listening skills with both team members and guests<\/li>\n<li>Responsible for all hiring, scheduling, training, development and discipline\/coaching of all Village culinary staff.<\/li>\n<li>Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Support and foster safe work habits and a safe working environment at all times.<\/li>\n<li>Enforces 100% adherence to all sanitation standards outlined by the company, state and federal policies and laws.<\/li>\n<li>Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment as well as perform monthly sanitation walkthroughs.<\/li>\n<li>Maintains current log of safety SOP sign offs and CA food handlers cards for all staff.<\/li>\n<li>Work with team to develop their skills in new menu ideas, concepts and cost outs.<\/li>\n<li>Acts with integrity at all times in sensitive and confidential matters.<\/li>\n<li>Trains staff on allergen accommodation through menu ingredient training, safe food handling practices and professional and caring guest interaction.<\/li>\n<li>Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.<br \/>Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.<\/li>\n<li>Attend all food and beverage staff and management meetings.<\/li>\n<li>Attend all BEO meetings.<\/li>\n<li>Schedule and lead weekly culinary meetings, execute 1:1\u2019s with chefs and kitchen managers.<\/li>\n<li>Cook or directly supervise the cooking of items that require skillful preparation.<\/li>\n<li>Interact with food and beverage management to assure that food production consistently exceeds the expectations of internal and external guests.<\/li>\n<li>Assist in developing and monitoring J1 and H2B programs.<\/li>\n<li>Participate in all international and domestic culinary recruiting and hiring.<\/li>\n<\/ul>\n<p>Financial Management<\/p>\n<p>Schedules staff to budgeted percentage, manages California Meal Break laws and overtime to department standards by working with the Village General Manager.<br \/>Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies &amp; procedures.<br \/>Maintains food cost at or below budget through constant portion control and plate review.<br \/>Will take part in &amp; perform all inventories to ensure that all products are accurately counted and recorded.<br \/>Drive cost effective sourcing of food products and other necessary food supplies.<br \/>Help to ensure proper staffing for maximum productivity and high standards of quality while achieving budgeted labor.<br \/>Oversee purchase and maintenance of all new and existing equipment, submit capital asks for needed equipment and supplies. Ensure work requests are submitted for all repairs.<br \/>Participate in all budgeting and business planning.<\/p>\n<p>Guest Experience &amp; Standards<\/p>\n<ul>\n<li>Works with Village General Manager to teach servers about the food with everyday stand ups.<\/li>\n<li>Ensure exceptional customer service across all internal and external interactions<\/li>\n<li>Work dining rooms and monitor guest satisfaction, public, hotel and homeowner.<\/li>\n<li>In conjunction with F&amp;B management team, assist in maintaining a high level of service principles in accordance with established standards.<\/li>\n<li>Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards.<\/li>\n<li>Meets or beats Guest Service score targets and responds to feedback in a timely and professional manner.<\/li>\n<\/ul>\n<p>Strategic Partnership<\/p>\n<ul>\n<li>Foster professional working relationships with HR and adhere to all policies and procedures<\/li>\n<li>Embraces and leads all efforts in composting, recycling and \u201cgreen\u201d department policies and goals.<\/li>\n<li>Collaborate with leadership on continuous improvement and innovation<\/li>\n<\/ul>\n<p>Education and Experience:<\/p>\n<ul>\n<li>Bachelor\u2019s Degree, or Culinary School graduate or equivalent with progressive growth in the culinary field.<\/li>\n<li>Five years high volume Chef\/Kitchen Manager experience, multi-outlet\/unit preferred<\/li>\n<li>Must have or be able to obtain CA Food Managers Card<\/li>\n<li>Valid Driver&#8217;s License.<\/li>\n<\/ul>\n<p>Vantaggi<\/p>\n<ul>\n<li>Flexible Time Off<\/li>\n<li>Employer sponsored 401k plan after 1000hrs (and 1-yr)<\/li>\n<li>Excellent medical benefits<\/li>\n<li>Employer-paid life insurance<\/li>\n<li>Additional voluntary benefits (AD&amp;D, critical illness, etc.)<\/li>\n<li>Employee Assistance Program<\/li>\n<li>Telehealth urgent care<\/li>\n<li>Discounted prescriptions<\/li>\n<li>Excellent professional and training development<\/li>\n<li>Free ski and tubing passes for employees<\/li>\n<li>Free ski passes for dependents<\/li>\n<li>50% off food at our cafeterias<\/li>\n<li>Free group ski and snowboard lessons for employees<\/li>\n<li>Employee discounted lift tickets for family and friends<\/li>\n<li>Lift ticket discounts at tons of resorts including 24 destinations thanks to the Mountain Collective Hotel discounts<\/li>\n<li>Employee ski reciprocal programs<\/li>\n<\/ul>\n<p>Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.<\/p>","protected":false},"author":10,"featured_media":0,"template":"","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"pmpro_default_level":"","_promoted":"","_job_location":"California","_application":"https:\/\/www.indeed.com\/viewjob?jk=a36a949274b17864&tk=1j95bkf0ugml382u&from=serp&vjs=3","_company_website":"","_company_tagline":"","_company_twitter":"","_company_video":"","_filled":0,"_featured":0,"_remote_position":0,"_job_salary":"","_job_salary_currency":"","_job_salary_unit":"","_joinchat":[]},"job-types":[390],"class_list":{"0":"post-13200","1":"job_listing","2":"type-job_listing","3":"status-publish","4":"hentry","5":"pmpro-has-access","7":"job-type-j1"},"_links":{"self":[{"href":"https:\/\/kick-start.us\/it\/wp-json\/wp\/v2\/job-listings\/13200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kick-start.us\/it\/wp-json\/wp\/v2\/job-listings"}],"about":[{"href":"https:\/\/kick-start.us\/it\/wp-json\/wp\/v2\/types\/job_listing"}],"author":[{"embeddable":true,"href":"https:\/\/kick-start.us\/it\/wp-json\/wp\/v2\/users\/10"}],"wp:attachment":[{"href":"https:\/\/kick-start.us\/it\/wp-json\/wp\/v2\/media?parent=13200"}],"wp:term":[{"taxonomy":"job_listing_type","embeddable":true,"href":"https:\/\/kick-start.us\/it\/wp-json\/wp\/v2\/job-types?post=13200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}