Job description

At the forefront of Sonoma's artisan craft food movement, our Bodega Bay signature restaurant, Drake's Sonoma Coast protects the heritage, tradition and culture of healthy food that respects the connection between plate and planet.

The Chef de Cuisine oversees the culinary program at The Lodge at Bodega Bay, crafting menus for everything from casual lounge bites, Drake's dining offerings to opulent banquets.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes and develops recipes.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Establishes and enforces nutrition and sanitation standards for all Food & Beverage outlets.
• All other duties as assigned by the supervisor

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel.Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities.

QUALIFICATIONS

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. Must have extensive knowledge of food and beverage preparation and food presentation service standards.

• Ability to equate units of measure as required by recipes.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• The ability to effectively deal with associates some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations.
• Excellent organizational skills.
• Ability to read, listen and communicate effectively in English.
• Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals.
• Able to work in a fast paced environment.
• Meets legal age requirements for the position.

SUPERVISORY RESPONSIBILITIES

Manages subordinate supervisors who supervise employees in the Kitchen. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. This position reports to the Director of Food and Beverage.

EDUCATION and/or EXPERIENCE

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. Three years prior culinary supervisory experience is preferred.

CERTIFICATES, LICENSES AND REGISTRATIONS
ServSafe certification is required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The associate frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The associate is occasionally required to stoop, kneel, crouch, or crawl. The associate must regularly lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly exposed to extreme heat and extreme cold. The associate is frequently exposed to moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually loud.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available.)

PAY SCALE

The pay scale for this position is between $85,000 and $95,000 per year. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual wage rates will be based on a number of factors, such as experience, type of hotel experience, and education.

The Lodge at Bodega Bay is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Referral program
• Vision insurance

Job Type: Full-time

Pay: $85,000.00 - $95,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Work setting:

• Hotel
• Resort

Ability to commute/relocate:

• Bodega Bay, CA 94923: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)

Work Location: One location

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