executive chef

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. 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.

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.

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

THE IDEAL 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

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 subordinatesWe value the right personality for our company and are willing to teach if there is interest or passion.

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.

Please send your resume and cover letter to savannah@cuyamabuckhorn.com.