Loquita

WHO WE ARE 

Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.
Loquita is a Spanish restaurant located at 202 State Street in Santa Barbara's Funk Zone/Lower State Street area, part of the Acme Hospitality restaurant group. It's known for wood-fired seafood and meats, tapas, and seasonal paellas, with a wine list built around Spanish varietals and a cocktail program centered on Spanish vermouths and gin-and-tonics. 

Loquita is seeking a skilled Executive Sous Chef to join our team. This is a remarkable opportunity to work alongside Executive Chef Cristian Granada, who brings a wealth of experience and a unique culinary perspective as a Colombian native with formal training in both Colombia and Spain.
Chef Granada is known for his ability to blend Latin American influences with refined global techniques, creating exceptional dining experiences. Before leading the kitchen at Loquita, he developed his expertise at several high-profile and Michelin-recognized restaurants. This role offers a chance to learn from a master and contribute to an innovative culinary vision.

MISSION & CORE VALUES 

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success. 

POSITION SUMMARY: 

Chef de Cuisine is responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Chef de Cuisine must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.  

RESPONSIBILITIES: 

• Develop and design menus that align with the concept, vision, and target market of the establishment. 
• Plan and execute creative and innovative dishes while ensuring they are cost-effective and meet quality standards. 
• Oversee the entire food preparation process, including ingredient sourcing, portioning, and cooking techniques. 
• Create and maintain standardized recipes and procedures to ensure consistency in taste, presentation, and quality. 
• Manage and lead a team of kitchen staff, including hiring, training, scheduling, and performance evaluations. 
• Foster a positive and collaborative work environment, promoting teamwork, communication, and professional growth. 
• Monitor food production and presentation to ensure adherence to recipes, portion sizes, and plating guidelines. 
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, safety, and compliance with health and sanitation standards. 
• Control food and labor costs by implementing efficient production and inventory management systems. 
• Collaborate with suppliers to ensure the availability of high-quality ingredients while controlling costs and managing inventory levels. 
• Stay up-to-date with industry trends, culinary techniques, and food regulations to continuously improve the menu offerings and operations. 
• Collaborate with the front-of-house staff to ensure a seamless and exceptional dining experience for guests. 
• Handle guest feedback and complaints related to the food, providing prompt and appropriate resolutions. 
• Develop and maintain relationships with vendors, farmers, and local producers to source fresh and seasonal ingredients. 
• Stay informed about dietary restrictions, allergies, and special requests, and accommodate them while maintaining high-quality standards. 

 REQUIREMENTS: 

• Proven experience as an Executive Sous Chef or  Chef de Cuisine  in a similar senior culinary role. 
• Extensive knowledge of culinary techniques, flavor profiles, and international cuisines. 
• Creativity and passion for food, demonstrated through innovative menu development and presentation. 
• Strong leadership and management skills, with the ability to inspire and motivate a team. 
• Excellent organizational and time management skills to handle multiple responsibilities and meet deadlines. 
• In-depth understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and safe kitchen environment. 
• Strong financial acumen, including budgeting, cost control, and inventory management. 
• Exceptional communication skills to effectively convey instructions, provide feedback, and interact with staff and guests. 
• Ability to work well under pressure and handle demanding situations with composure. 
• Culinary degree or equivalent professional training and certifications are preferred. 
• Proficiency in menu planning software, recipe management systems, and kitchen productivity tools. 
• Knowledge of sustainability practices and the ability to implement them in kitchen operations. 
• Flexibility to work in shifts, including evenings, weekends, and holidays. 
• Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform culinary tasks. 
• Dedication to maintaining the highest standards of food quality, taste, and presentation. 

REQUIRED AND WORK EXPERIENCE: 

• Culinary Degree preferred 
• 2-4 years in related positions 
• Advanced knowledge of food professional principles and practices. 
• Excellent knowledge of BOH Systems. 
• Excellent communication skills. 

REPORTING STRUCTURE: 

• The Chef de Cuisine reports to the Executive Chef. 

SUPERVISORY RESPONSIBILITIES: 

• The Chef de Cuisine oversees and manages all BOH team members.

IMPORTANT NOTICE: 

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.