Come join us.

+ Head Chef/Food Service Manager

ESSENTIAL DUTIES

Operations:

• Responsible for the daily operation and management of the food service department with a serving capacity of up to 150 guests, 3 meals a day, during retreats

• Direct the planning, development, and evaluation of the menu in accordance with guest needs and expectations and the annual budget

• Manage all purchasing of food inventory, beverages, supplies, and equipment

• Maintain systems for inventory control over food, equipment and other budgeted items.

• Maintain compliance with all county health and safety standards; ensure a safe working environment for all food service staff

Guest Experience: Establish standards for personnel performance and customer service

• Establish a department posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems.

• Anticipate and execute guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard.

• Establish a system for receiving guest group feedback and address complaints regarding food quality or service.

Finances:

• Plan and manage the department budget covering food cost, inventory, equipment costs, and maintenance work

• Establish and maintain systems for tracking food costs

• Manage and lead the food services staff in food cost tracking procedures and awareness of food costs impact on guest fees and property budget

• Track yearly trends to maximize food purchasing power and take advantage of bulk buy options

Staffing:

• Identify and ensure the hiring of quality candidates for staff positions

• Recruit, interview, and hire all food service employees; conduct annual evaluations of all employees to promote growth and development.

• Establish and execute training for all incoming food service hires both full time and part time

• Manage scheduling for all food service employees

• Promote a positive work environment focused on teamwork and healthy team dynamics

• Manage conflict as it arises within the food services team

Training Expectations:

• Must obtain California ServeSafe Manager Certification prior to serving guests unless already certified

• Must ensure all food service staff are certified food handlers with San Diego County

Job Specific Working Conditions:

• May be required to lift materials weighing 60 pounds waist high

• May be exposed to cleaning chemicals when training staff in the proper cleaning methods.

• Administrative work, as well as an active role in the kitchen leading shifts and preparing food for guests

Education & Experience:

• Some college education preferred or experience from a professional culinary institute preferred

• Work experience in the food service industry required

• Experience training and leading teams

• Experience in organizing and prioritizing tasks

• Experience in managing the administrative aspects of the Food Service department.

• Demonstrate professionalism in written and verbal communication with guests, vendors and staff

This description is not intended, and should not be construed, to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this job. It is intended to be an accurate reflection of the principal job elements essential for making compensation decisions. I have read the above job description and I believe I can perform the job.

+ Internship Program

The Oaks is looking for “people-minded” interns that will bring energy, enthusiasm, and creativity to our team. The Oaks Internship Program will provide you with hands-on event production experience and a wide variety of skill sets transferrable to businesses in any industry. The Internship Program at The Oaks will not only prove to be a valuable stepping stone in your career and connect you with amazing people across the country, but it is also a lot of fun!

We are looking for applicants who are:

• College-age students looking for experience in event execution and hospitality.
• Within driving distance of The Oaks and have their own lodging and transportation.
• Available May-August.
• Self-Starters who can commit to work some weekend and some weekday events.

Internships are unpaid.

Preferred applicants will contribute to The Oaks team with a desire to do whatever job needs to be done, a teachable spirit, a positive attitude, and the ability to collaborate with others. After the Internship Program is successfully completed, we are happy to sign off for course credit confirmation and/or provide a letter of recommendation based on quality and type of work provided.