With its rugged coastline and rolling vineyards, the Sonoma Coast has its roots firmly planted in the soil. The Lodge at Bodega Bay, poised atop a tranquil bluff, reflects the wild beauty of this romantic region. Consistently rated as the #1 Hotel in Bodega Bay and on the Sonoma Coast on TripAdvisor.com, our friendly, down-to-earth and knowledgeable team will ensure our guests have a memorable stay.

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.

SUPERVISORY RESPONSIBILITIES

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.
• Ability to communicate with guests and associates in a professional and gracious manner.
• Able to handle peak periods of activity, stay calm under pressure and create and maintain a positive and productive work environment.
• 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. Bi-lingual (Spanish) preferred.
• 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.
• Working knowledge of banquet and catering functions,
• Excellent knife and food handling skills, food costing and inventory controls, and correct food safety and sanitation protocols is required.
• Meets legal age requirements for the position.

TRAVEL

Any required travel is primarily local during the business day, although some out-of-the-area and overnight travel may be expected.

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 preferred and CPR/First Aid 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 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.

GROOMING

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

PAY SCALE

The salary range for this position is $83,000 to $95,000. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries 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.