Company description Cuyama Buckhorn was founded in 1952 as a roadside stop for weary travelers to enjoy a meal in good company and rest up before continuing on their journey. More than 60 years later, Cuyama Buckhorn has become a historic landmark nestled in the hidden valley of enchantment, filled with wonderful memories for locals and travelers alike.
 

Cuyama Buckhorn is under new management and our property is undergoing a full renovation that will breathe new life into The Buckhorn and the entire Cuyama Valley. Once complete the Inn will be a 22 - room boutique hotel with a coffee shop, full-service restaurant, and bar with a full outdoor patio for both locals and travelers.

Opened in 1952, The Buckhorn has been an institution for locals and driver’s by from Santa Maria to Bakersfield for decades, as well a destination for car and motorcycle clubs.

Job description

We are looking for an Executive Chef to run our restaurant and manage our kitchen; reinvigorate the Buckhorn menu; help build partnerships with local farms to source fresh food; train and excite the restaurant team on the restaurant changes, and restore/improve this iconic restaurant.
 

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Food and Beverage Manager or Team 

We are looking for someone/a pair with an entrepreneurial spirit/s, and a passion for creating memorable dining experiences. Our ideal candidate/s would possess strong leadership skills and previous experience managing and inspiring a FOH staff.  They should have a strong understanding of customer service and knowledge of how to create and maintain a smooth running operation.

(Since we are a destination location, we are open to a conversation regarding logistics and willing to assist in relocation for the right management candidate.)

Job Duties:

• Manage all aspects of operating a successful and profitable restaurant and bar while providing a memorable guest experience.

• Maintain our unique ambiance through daily implementation of SOPs, staff training, consistency in quality food and beverages. Detailed presentation to be consistent and implemented in all FOH areas of operation.

• Manage the floor, greet and seat customers, resolve any customer complaints or staff issues in a calm and professional manner. Generate incident reports as needed.

• Assist in planning/managing restaurant events

• Perform daily stand up meetings with staff at the beginning of each shift.  Observe and evaluate workers and procedures in order and raise the bar on quality and service.

• Schedule F+B staffing and monitor payroll and overtime according to business levels. Ensure that all regulated breaks are adhered to.

• Continuously train both new and old FOH staff

• Set a good example for staff with regards to professionalism, punctuality, personal presentation, attendance, and attitude.

• Advise staff of unavailability of food or beverage items, food or drink specials, wines, etc., and any other relevant information in order to ensure efficient operation of the Bar and Restaurant. Ensure staff is updated on all new menus items and can describe dishes appropriately.

• Update POS codes to reflect current menu offerings. Ensure all services delivered within the Restaurant and Bar operation are being charged correctly. Inspect voids and comps daily.

• Oversee all beverage related purchases to ensure that quality and inventory levels are in line with property needs. Manage cost and usage.

• Work with Exec Chef to Inspect supplies, equipment, and cleanliness and organization of FOH and BOH to ensure efficiency, organization, safety and sanitation standards.

• Perform Health Dept spot checks on a consistent basis and walk through with inspector as needed.

• Develop good relationships with surrounding neighborhood businesses and stay on top of industry trends. Assist in maintaining and building strong relationships with local farms.

• Develop departmental objectives, SOPs, budgets, policies, procedures and strategies and meet specified goals.

• MOD shifts as required.

JOB REQUIREMENTS include:

• Minimum 3-4 years’ experience in food and beverage supervision or management. Serv-Safe Certification required (within 30 days of hire).

• Must have excellent customer service and training skills. Ability to prioritize training as part of a busy work day. Ability to motivate all staff members to improve quality of service, and presentation on a daily basis.

• Previous bartending experience required and solid knowledge of beverages and current industry trends.

• Strong verbal and written communication skills.

• Solid experience with POS systems.

• Strong customer relations/hospitality skills.

• Team building spirit and ability to recruit like-minded individuals effectively.

• Creative approach to increasing revenue and enhancing our guest experience.

• Previous experience handling HR issues and managing staff in a professional and positive manner.

• Able to work late evening shifts and have flexibility in schedule including, weekends, events and holidays.

• Able to work extended shifts with long periods of standing/walking/lifting up to 50 lbs as needed.

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Executive Chef

We are looking for someone with an entrepreneurial spirit and a passion for creating memorable dining experiences. Our ideal candidate would be low-ego, talented, and possess strong leadership skills with previous experience designing menus and training kitchen staff. This candidate should be willing and eager to create their own farm-to table culinary experience.

The Ideal Exec Chef Candidate will possess:

• 3-4 years minimum as a CDC or Exec Chef

• Passion for food and entertaining

• An entrepreneurial spirit with strong leadership and organizational skills

• Culinary creativity/vision

• Ability to train a kitchen staff. There is heavy training involved in this position

• Experience with cost control, P&Ls;, and purchasing

• Enjoys building relationships within the food/supply industry

• Experience designing menus

• Experience utilizing seasonal products in unique, interesting ways

• Experience curating a culinary experience

Experience/Qualifications:

• California Food Handlers card (within 30 days of hire)

• 3-4 years minimum as a CDC or Exec Chef

• Past kitchen/restaurant training experience

• Experience with cost control, budgeting, P&Ls;, and purchasing

• Ability to create a menu that creatively manages food costs and waste, while utilizing product from the local farms and ranches in the area

• Advanced understanding of professional cooking and knife handling skills

• Understanding and knowledge of safety, sanitation and food handling procedures

• Knowledge of health department rules and regulations, liquor laws and regulations

• Must be able to work nights, weekends, events and some holidays

• Knowledge of kitchen operations and production

• Strong interpersonal and communication skills

• Ability to work in groups as well as lead a team and provide continuous training to subordinates

This is a very unique and special circumstance, where you can really make your vision into a reality. We are willing to be flexible and help out qualified candidates.

 

Compensation this position is : salaried, varies DOE, $25.00 - $70.00 Application instructions Deadlineno deadline