Sr. Chef Manager - Catalina Island Marine Institute

We are seeking a dynamic and experienced Senior Chef Manager to lead our culinary operations with excellence, creativity, and strategic oversight. This role is ideal for a seasoned culinary professional with strong leadership skills, a passion for food innovation, and a commitment to delivering exceptional dining experiences.

As theSenior Chef Manager, you will oversee all aspects of kitchen operations, including menu development, food preparation, staff management, budgeting, and compliance with health and safety regulations. You will work closely with executive leadership to align culinary services with organizational goals, ensuring high standards of quality, efficiency, and customer satisfaction.

Key Responsibilities:

• Supervise, mentor, and develop kitchen staff, including sous chefs and line cooks.
• Foster a positive and collaborative work environment that promotes teamwork and professional growth.
• Conduct regular performance evaluations and provide coaching and feedback.
• Oversee daily food preparation and ensure consistency in taste, presentation, and quality.
• Develop and implement seasonal and specialty menus that reflect current trends and customer preferences.
• Ensure proper inventory management, portion control, and waste reduction.
• Manage food and labor budgets, monitor costs, and implement cost-saving strategies.
• Analyze sales and profitability data to optimize menu offerings and pricing.
• Ensure compliance with all local, state, and federal food safety and sanitation regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular inspections and audits to uphold standards.
• Collaborate with front-of-house managers to ensure seamless service and guest satisfaction.
• Address customer feedback and resolve issues promptly and professionally.
• Contribute to long-term culinary strategy and innovation.

Preferred Qualifications:

• Stay current with industry trends, techniques, and ingredients to enhance offerings
• A degree in Culinary Arts is preferred or equivalent professional experience
• At least five years of progressive culinary management experience
• Self-starter, innovative, and able to multitask
• Maintains a positive attitude under pressure and motivates the team
• Must possess a passion for excellence
• Must be knowledgeable on HACCP controls along with proper storage and use of food
• Purchasing, food storage and sanitation experience
• P&L and financial reporting experience
• Knowledge of budgets, labor costs, inventory controls
• Strong leadership, coaching, and training skills
• Computer skills: proficient in Microsoft Office and POS
• Excellent verbal and written communication skills
• Exceptional business etiquette and client relations
• Ability to lift, bend, and carry up to 40 lbs
• Knowledge of safe and sanitary food handling principles
• Conformity to the highest standards of personal integrity and ethical behavior
• ServSafe or Department of Health certification is a plus