Executive Chef

Job Description

Job Description

Executive Chef - Piatti Mill ValleyCompensation: $110,000–$120,000 annuallyCandidates should have 3+ years as an Executive Chef for a full service, high volume restaurant - previous working experience with inventory platforms/systems - Competent with Word Office - Basic computer competency. A flexible availability to work weekends and closing shifts is required.   Piatti Mill Valley - our flagship location - is looking for an Executive Chef to lead our kitchen and help define what "Piatti" tastes like everywhere. This is a hands-on leadership role for someone who believes that great hospitality starts in the kitchen, with a beautiful, consistent food product that tells the Piatti story the same way, every time, at every location.In addition to running the culinary program at Mill Valley, this Executive Chef will partner directly with our Director of Culinary to define and validate the recipes, techniques, and presentation standards that get rolled out across all Piatti properties. You'll help build the system - not just execute it. A LITTLE ABOUT USEstablished in 1987, Piatti is a fresh take on the neighborhood Italian trattoria offering Italian cuisine, finely-crafted, with authenticity. The soul of the menu is our house-made pasta that we roll, cut and cook by hand every day. Piatti combines a warm, inviting atmosphere, seamless service and a gourmet takeaway experience. Whether dining in or taking home, Piatti brings friends and family together.Piatti is a division of Palisades Hospitality, a Northern California-based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design, and development consulting services. POSITION SUMMARYThe Executive Chef is responsible for the daily operations of the kitchen, along with short- and long-range planning including menu execution, equipment and budget planning, cost control, and profit contribution to the restaurant. As the leader of our flagship kitchen, this role carries an added responsibility: ensuring that what Mill Valley produces is the standard the rest of the Piatti system is built on. The Executive Chef directly supervises kitchen staff with responsibility for hiring, training, coaching, and performance management, and is accountable for food safety, sanitation, and workplace safety standards at all times. The Executive Chef works hand-in-hand with the General Manager on the vision of the restaurant, and with the Director of Culinary on system-wide recipe, technique, and presentation standards. In this role, the Executive Chef is a role model and mentor to the kitchen staff and maintains a professional appearance and demeanor at all times.ESSENTIAL FUNCTIONSCuisine / Food ServiceOversee and personally work the line to support, observe, train, and direct staff during serviceEnsure every dish is prepared exactly to specification - recipe, technique, and presentation - with zero unapproved deviationServe as the final gatekeeper for all food leaving the kitchenStandardize production recipes to ensure consistent quality across every shiftEstablish and enforce presentation technique and quality standardsPlan and price menus in line with company standardsOversee the ordering, receipt, and storage of all food productsEnsure quality culinary dishes are served on schedule and resolve any issues that arisePartner with the Director of Culinary to develop, test, and validate recipes and presentation standards intended for system-wide rollout across all Piatti propertiesDocument and codify processes so that standards are transferable and repeatable across locations, not dependent on any one personLeadershipEnsure the kitchen is adequately staffed in all areasEnsure employees receive the training needed to consistently produce standardized dishesAssign food preparation and line duties to kitchen staffSpot problems and resolve them quickly and efficientlyDelegate kitchen tasks simultaneously while maintaining composureMaximize productivity of the kitchen staff; manage and direct the Sous Chef and kitchen leadership teamPromote cooperation and accountability in the kitchenHold the team - and yourself - to the same standard on every shiftAdministrativeMonitor weekly sales and adjust prep production levels accordinglyEnsure food safety and Health Department sanitation requirements are maintained at all timesEnsure accurate inventories, extensions, and menu price verifications are maintainedMaintain food cost and budgetary guidelines, with a working understanding of food costing formulas and yield percentagesEstimate food consumption and requisition or purchase food accordinglyEnsure proper equipment operation and maintenanceEnsure all supplies - food, dishes, utensils, cleaning products, cooking supplies - are ordered, stocked, and properly storedTrack and report kitchen expenses to the General ManagerMaintain and update repair & maintenance and temperature logsEnsure staff adherence to break compliance policyARE YOU THE EXECUTIVE CHEF WE'RE LOOKING FOR?This is not a role built around personal creative expression on the menu - it's a role for someone who takes real pride in building and protecting a consistent, repeatable standard, and who understands that consistency is the foundation of great hospitality. We're looking for someone who wants to help define what "Piatti" means across the whole company, not just at one restaurant.You should bring:A solid track record as an Executive Chef, Chef de Cuisine, or senior Sous Chef in an upscale, fast-paced, high-volume environmentA systems mindset - you value process, documentation, and consistency over improvisationA great palate and a keen sense of taste, used in service of matching a standard precisely, not reinventing itStrong leadership skills: the ability to direct a team, hold people accountable, and coach and train effectivelyA hands-on approach - you work the line and lead from the frontStrong organizational skills and composure under pressureExperience with budgeting, cost control, ordering, and inventory managementComputer literacy across recipe, ordering, and scheduling systemsClear, professional, and respectful communicationA collaborative approach to working with the Director of Culinary and cross-property peers to build standards that scale MINIMUM QUALIFICATIONSMinimum 5 years of experience as a Sous Chef, Chef de Cuisine, or Executive ChefBA or related culinary degree, with 8+ years of industry and culinary management experience preferredFood Safety CertificationFood Handlers CertificationPREFERRED QUALIFICATIONSConversational Spanish BENEFITSPalisades Hospitality offers the following benefits for eligible full-time employees:Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation, Voluntary Benefit Center for Ancillary Coverages like Critical Illness, Hospital Indemnity, Travel Insurance, Pet Wellness and more!Retirement: 401(k) Retirement savings program available for all full- and part-time employees over the age of 21Perks: 2 weeks Vacation for management and alll employees are eligible for a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.