Bower Surf Club Head Chef

Head Chef

Location: Santa Monica, CA

Restaurant: Bower Surf Club 

Company: New School 

Bower Santa Monica is a new restaurant opening this August at the Colorado Center, a premier 15-acre office campus in Santa Monica. Bower, spanning 6,500 square feet, brings together California Coastal cuisine with influences from Australian cafe culture as well as Mediterranean and Southeast Asian flavors. From daytime espresso, grain bowls, and smoothies to evening shareable plates, whole-grilled fish, and cocktails. Founded by restaurateur Dave Harper (Bondi Harvest, Amigo Roasters, Likeminded Wellness Club) in partnership with BXP and New School Hospitality, Bower is rooted in a love of surfing, coastal living, and genuine community. With warm, earthy interiors, open-air accordion doors, and an outdoor patio, we're creating a laid-back yet vibrant gathering space for the people who work, live, and play on the Westside.

Position Overview: 

As the Chef of Bower, you will be a key leader in our culinary team. Working closely with the General Manager, Director of Operations and Ownership you will be responsible for overseeing all kitchen operations, ensuring the highest quality of food is consistently delivered to our Guests. Your leadership skills, culinary expertise, and dedication to excellence will drive the success of our kitchen team and enhance the overall dining experience. 

Key Responsibilities (but are not limited to):

Leadership and Team Management

• Collaborate with the General Manager and Ownership to maintain a menu that aligns with Bower's concept, showcasing creativity and meeting guest expectations.
• Direct and supervise food preparation activities, ensuring adherence to established recipes, quality standards, and food safety guidelines.
• Continuously monitor and maintain the presentation, taste, and consistency of all menu items, seeking ways to elevate the culinary experience.

Team Management and Training

• Provide strong leadership, guidance, and mentorship to the kitchen team, including Sous Chefs, Line Cooks, and other kitchen staff members.
• Participate in recruiting, training, and developing kitchen staff, ensuring they possess the necessary culinary skills and knowledge to excel in their roles.
• Conduct regular performance evaluations, provide constructive feedback, and implement training programs to enhance skills and promote professional growth within the team.
• Foster a positive and collaborative work environment, promoting teamwork and effective communication among kitchen staff.

Kitchen Operations

• Oversee day-to-day kitchen operations, including food production, inventory management, and equipment maintenance.
• Collaborate with the General Manager to optimize kitchen workflow, streamline processes, and improve operational efficiency.
• Ensure a clean, organized, and sanitary kitchen environment, adhering to food safety and sanitation standards at all times.
• Implement effective strategies for ingredient storage, rotation, and waste reduction to maximize freshness and minimize costs.

Quality Control

• Conduct regular quality control checks to ensure all dishes meet Bower’s high standards of taste, presentation, and portioning.
• Monitor and control food costs by effectively managing portion sizes, minimizing waste, and optimizing ingredient usage.
• Collaborate with the General Manager to identify areas for improvement and implement necessary changes to enhance overall kitchen operations.

Training and Development

• Understand effective learning models and techniques to inform training curriculum and developmental strategies.
• Invest in the development and growth of others with the ability to view long term company objectives.
• Demonstrate the value of positive and constructive feedback rooted in data when performing employee evaluations. 

Business Acumen

• Demonstrate an interest and intrigue in business operations and objectives, with the willingness to understand and learn metrics relevant to the organization and the industry.
• Demonstrate an understanding of how the role of Chef influences the company’s longevity
• Demonstrate a general eagerness to learn and develop food/menu and beverage knowledge keeping up to date with industry trends

Qualifications:

• Previous experience of 3+ years as a Chef de Cuisine or similar role in a fast-paced restaurant environment.
• Strong culinary skills with a focus on Southeast Asian and Coastal Californian cuisine. 
• Proven leadership abilities, with the capability to inspire and motivate a kitchen team.
• Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
• In-depth knowledge of food safety and sanitation regulations.
• Strong attention to detail and commitment to delivering dishes of the highest quality.
• Excellent communication and interpersonal skills, fostering effective collaboration and teamwork.
• Ability to thrive in a fast-paced and dynamic work environment.
• Strong experience and focus on events/catering and corporate partnerships

Compensation and Benefits 

• 100-115k plus bonus program
• PTO + Benefits (Medical, Dental, and Vision Insurance stipend) 
• Competitive compensation package and professional development support
• The opportunity to work hand in hand with a best-in-class F&B management company
• A collaborative, mission-driven team environment
• Direct access to thought leaders in culinary, hospitality, and design
• An entrepreneurial culture that celebrates creativity, autonomy, and grit
• Dining discounts available at managed location

Teaching and teamwork are the core of what we do on all levels. We look forward to meeting you.

Bower Businesses provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.