Head Chef

Bodega Harbour Head Chef

The Bodega Harbour Head Chef is responsible for the overall leadership and operation of the kitchen, ensuring the highest standards of food quality, service, sanitation, and fiscal responsibility. This role plays a key part in enhancing the Bodega Harbour HOA lifestyle by delivering exceptional culinary experiences that support resident satisfaction, community engagement, and brand culture. The Head Chef works in compliance with FirstService standards and authentically delivering the Bodega Harbour HOA a positive Lifestyle environment. Compensation: $75,000 – 110,000 FirstService Residential will compensate the successful candidate in accordance with the posted range. The salary or wage paid to the successful candidate will be commensurate with experience, education, and specific job responsibilities. For positions designated at a client's property, the salary or wage will also be premised upon the client's directive. The base pay range is subject to change and may be modified in the future.

Key Responsibilities

Menu Development & Food Quality

• Plan menus and assist with menu pricing, taking into account resident preferences, marketing conditions, seasonal demand, holidays, food costs, and popularity of dishes.
• Develop, test, and standardize recipes and preparation techniques to ensure consistent quality, appealing presentation, and effective portion control.
• Cook or directly supervise the preparation of menu items requiring advanced culinary skill.
• Evaluate raw food products and monitor the quality of prepared foods to ensure established standards are consistently met.

Kitchen Operations & Sanitation

• Schedule, coordinate, and supervise the work of cooks and other kitchen staff to ensure efficient, economical, and technically correct food production.
• Visually inspect all kitchen and work areas to ensure cleanliness, organization, and compliance with sanitation standards at all times.
• Establish operational controls and monitor kitchen activities to minimize waste, loss, and theft.
• Approve requisitions for food, beverages, and kitchen supplies as necessary to support operations.
• Plan and manage the employee meal program.

Staff Leadership & Development

• Recruit, train, supervise, and evaluate kitchen staff, including performance management, compensation recommendations, discipline, and termination as necessary.
• Train food preparation employees on food safety, sanitation, accident prevention, and proper kitchen procedures.
• Foster a positive, respectful, and motivating work environment that supports staff engagement and retention.
• Communicate effectively with kitchen staff, management, and residents to ensure smooth daily operations.

Financial Management & Reporting

• Prepare budget-related data, including projections for annual food and labor costs.
• Monitor financial performance and take corrective action as needed to meet established budgetary and operational goals.
• Ensure accurate and timely submission of all required operational, financial, and budgetary reports.

Collaboration & Special Events

• Collaborate with the Food & Beverage team on food production planning for special events, resident functions, and community programs.
• Assist in the development and implementation of standard operating procedures (SOPs) to support operational excellence and resident satisfaction.

Compliance & Professional Development

• Ensure compliance with all company policies and applicable local, state, and federal health, safety, and labor regulations.
• Maintain knowledge of current and emerging industry trends through continuing education, trade publications, and professional associations.

Culture & Community Engagement

• Promote a workplace culture that supports an "I Love My Job" environment and enhances the Bodega Harbour HOA lifestyle.
• Contribute positively to the HOA's brand culture, community values, and overall resident experience.

Qualifications & Requirements

• Demonstrated leadership ability with a proven track record of developing teams and implementing high food quality and service standards.
• College degree preferred.
• Minimum of three (3) years of culinary experience, including supervisory and/or management responsibility; experience in a golf, club, or hospitality environment preferred.
• Current state food safety certification and/or ServSafe certification.
• Proven experience in budget development, fiscal management, strategic planning, and staff supervision.
• Strong written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; manage multiple priorities under pressure with minimal supervision; and work flexible hours, including nights, weekends, and holidays as required.
• Consistently positive attitude with a professional demeanor and appearance.
• Ability to perform mathematical calculations involving fractions, decimals, and percentages.
• Ability to retrieve, read, and interpret information from technical and operational resources.

Physical Requirements & Work Environment

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

Physical Requirements

• Ability to stand, walk, push, pull, grasp, bend, kneel, and perform repetitive motions for extended periods, up to five (5) hours at a time.
• Ability to lift and carry up to 50 pounds occasionally, up to 25 pounds frequently, and up to 20 pounds continuously.
• Ability to use hands and fingers for handling, feeling, slicing, chopping, and operating kitchen equipment and tools.
• Visual acuity sufficient to safely prepare food, read recipes, labels, schedules, and kitchen documentation.

Work Environment

• Work is performed primarily in a kitchen environment with exposure to heat, steam, noise, sharp instruments, and hot surfaces.
• Regular exposure to moving mechanical parts and conditions that may include wet or slippery floors.
• Schedule may include early mornings, evenings, weekends, and holidays based on operational needs.

What We Offer:

• Medical, dental, and vision plans (full time and those working 30+ hours)
• Part time 20+ hours qualify for dental and vision
• 401K match
• Time off including vacation, sick, and company paid holidays
• Pet insurance available
• Tuition reimbursement
• Legal services
• Free emotional wellbeing and daily life assistance support for all associates
• Domestic partner coverage
• Health savings account
• Flexible spending account