This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
The Executive Chef will be responsible for menu planning, provisioning, food preparation, and galley sanitation. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.
Applicant should also work well under pressure, be organized, flexible, self-motivated, and able to supervise and train established staff of 25 on new techniques and implementation.
Requirements include a minimum of 5 years full-service, high quality restaurant experience with and emphasis on seafood, and also including sauces and pastries. Culinary degree or equivalent experience is also required.
Other pluses include, a positive mental attitude, well groomed, healthy lifestyle, grasp of kitchen Spanish and an outgoing personality.
Seafood restaurant in small beach town in Southern California, 30 miles south of Los Angeles. Established in 1970 by former dentist, Walter Babcock. Dr. Babcock is the owner of Babcock Vineyards located in Lompoc, Calif which is operated by his son an winemaker, Bryan Babcock. Dr. Babcock also owns Oysters Restaurant in Corona Del Mar. Walt's Wharf is an acclaimed and thriving business which has been recognized by both Zagut and Wine Spectator over the years for its excellent food and outstanding wine list. Our slogan, "If it's fresher, it's still swimming" applies also to using the freshest vegetables, homemade pasta and desserts and quality beef. Walt began 30 years ago by bringing in fresh fish from his boat, has grown fresh produce at the winery for the restaurant, and now is raising cattle with the hopes of serving it at Walt's Wharf.