Job Description

Title: Head of Culinary Operations / Executive Sous Chef
Location: Santa Barbara County, CA (On-Site & Event Venues)

Compensation: $80K -$115 (DOE) + Benefits
Work Authorization: Applicants must be legally authorized to work in the United States at the time of application and throughout employment. The company does not sponsor work visas.

This is a confidential search for a key leadership role driving quality, innovation, and operational excellence as the company scales. We are a high-end catering company in Santa Barbara that is seeking an experienced culinary leader to oversee kitchen operations for upscale weddings, corporate events, and social celebrations. This role offers the opportunity to shape menu design, manage a talented team, and drive culinary innovation in a fast-paced, creative environment.

Key Responsibilities

• Lead kitchen production from prep to plating for high-volume, off-site events.
• Manage and mentor staff; recruit and train culinary team members.
• Control food & labor costs, vendor ordering, and inventory.
• Collaborate with leadership on menu development and event execution.

Qualifications

• 5+ years in a senior culinary leadership role (Executive Sous, Chef de Cuisine, or Executive Chef).
• High-end catering or banquet experience strongly preferred.
• Strong leadership, communication, and organizational skills.
• Flexible schedule, including evenings/weekends as required by events.

Join a creative, dynamic team and help define the next chapter of Santa Barbara’s event dining scene.

To Apply : Submit résumé and brief cover letter highlighting catering leadership experience.

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