Monarch Bay - Executive Chef

Monarch Bay is looking to re-imagine its food and beverage offerings to create new product offerings, innovation, enhanced service, and strategic marketing to encourage growth. Monarch Bay has a unique opportunity to extend its appeal to the surrounding community, by elevating and positioning the food and beverage operation as a destination for casual dining.

Current Management (American Golf) and the facilities owner, City of San Leandro are committed to supporting this effort and the successful individual who will possess the creativity and drive to develop and implement a dining experience fitting of Monarch Bay’s extraordinary location…

Job Purpose

Monarch Bay Golf Course is seeking a dynamic and creative Executive Chef to lead the kitchen and elevate the food and beverage experience at our course. With a smaller kitchen space and a focus on delivering high-quality, innovative dishes, this role will require strong culinary expertise, flexibility, and the ability to manage operations efficiently. This is an exciting opportunity to shape the menu, create exceptional dining experiences for golfers and the local community, and contribute to the overall success of the food and beverage program.

Executive Chef leads a team of cooking staff and partners with other members of the front of the house team to ensure guests receive their orders in a timely manner. The ideal candidate has previous experience working as a chef in a bustling, fast-paced restaurant, or entertainment setting.

Key Responsibilities:

• Menu Development:
• Create and execute an innovative and diverse menu that caters to a wide range of tastes, with influences from California, Asian, and Hispanic cuisines.
• Work with the management team to design seasonal menus that incorporate fresh, locally sourced ingredients.
• Develop a limited menu for peak hours and create specials that align with current trends, customer preferences, and dietary needs (e.g., plant-based, gluten-free options).
• Kitchen Management:
• Oversee the daily operations of the kitchen, ensuring food quality, presentation, and consistency at all times.
• Manage inventory and work with local suppliers to source high-quality ingredients within budget constraints.
• Maintain cleanliness and organization of the kitchen and workspaces in compliance with health and safety regulations.
• Staff Leadership:
• Lead, train, and mentor a small but efficient kitchen team, fostering a culture of creativity, teamwork, and professionalism.
• Coordinate with the front-of-house team to ensure smooth service and clear communication.
• Provide ongoing training on food preparation, safety standards, and customer service.
• Cost Control & Budgeting:
• Work within a $150K kitchen upgrade budget, ensuring cost-effective purchasing and preparation methods while maintaining high culinary standards.
• Monitor food and labor costs and adjust menus and staffing levels to stay within budget.
• Customer Experience:
• Create an extraordinary dining experience for both golfers and non-golfers, enhancing the overall atmosphere of the golf course.
• Be visible and interact with guests to gather feedback and improve service.
• Ensure that the kitchen operates efficiently during peak hours, particularly during golf events and special occasions

• Event & Banquet Management:
• Collaborate with the Food and Beverage Manager to plan and execute events, private banquets, and special catering events at the golf course.
• Develop tailored menus for events that match client expectations, enhancing the course’s reputation as a venue for private events and group functions.
• Coordinate closely with front-of-house staff and management to ensure smooth event execution, meeting guest expectations for quality and service.
  
  
  

Additional responsibilities

• Keep up to date with industry trends
• Inform wait staff about daily specials or shortages
• Experiment with recipes and suggest new ingredients
• Receive feedback and make improvements where necessary
• Train new kitchen staff
• Follow all national, state, and local safety, health, and sanitation guidelines as specified by the venue

Qualifications

• Proven experience as an Executive Chef, Head Chef, or similar role, ideally in a high-volume or small-venue restaurant or golf course environment.
• Exceptional creativity and ability to work with a limited kitchen space while delivering high-quality, visually appealing dishes.
• Strong knowledge of food and beverage trends, with an ability to adapt and introduce seasonal, local, and international cuisines.
• Excellent leadership skills and ability to motivate and manage a team.
• Strong financial acumen and experience managing food costs and budgets.
• Ability to work well under pressure in a fast-paced, high-demand environment.
• Must speak English fluently and be able to write in basic English
• Familiarity with kitchen management software and POS systems.

Education

• High school diploma or GED
• Culinary school degree/diploma preferred

Skills/Abilities/Personal Characteristics

• Knowledge of Food Service Regulations
• Multitasking
• Delegation
• Time Management
• Organization
• Communication
• Teamwork
• Product Knowledge
• Dexterity
• Creativity
• Thoroughness

Working Conditions

• Days and hours of work vary by schedule and business needs
• Evening, weekend, and holiday work will be required
• Able to sit or stand for long periods of time
• While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus.
• Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions

American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law.