1440 Multiversity
  • Kitchen Table
  • Scotts Valley, CA, USA
  • 70000-82500 per year
  • Salary
  • Full Time

Medical, Dental, Vision, ADD Life Insurance, 401 Match, Meal Stipend, PTO, SICK, and more

Choose a fulfilling career that allows you to inspire and enrich the world. Located in the redwoods of the Santa Cruz Mountains, 1440 Multiversity is a 501(c)(3) nonprofit philanthropic campus and learning destination committed to creating hope for living well, and welcomes guests for weekend Rest & Renewal stays, private group retreats, immersive wellness weddings, luminary faculty program workshops, community learning events, and more. Our employees are the heart of this important work in fostering greater good in the world.

We are seeking team members who want to be a part of co-creating life-changing experiences while still having fun in their work, energizing, learning and growing with their colleagues. 1440 Multiversity is a workplace that welcomes your ideas, encourages collaboration with your team and embraces our employees as people first - providing opportunities for personal and professional growth while caring for our campus guests with "deep hospitality" from the heart. A Great Place to Work certified organization, we offer comprehensive benefits, a beautiful work environment and opportunities to participate in our learning experiences, as we all find new ways to Live, Lead, Love, Work and Wonder Well with the 1,440 minutes we are granted each day.

Position Summary

The Chef de Cuisine is responsible for planning, implementing, directing and maintaining all kitchen activities. The CDC must ensure that all goals are met while complying with state and federal health requirements. In addition, the CDC is responsible for the hiring, training and management of all back of house staff, always trying to ensure optimal staff utilization and efficiencies. The CDC will have full responsibility for the ongoing performance of back of house operations and report directly to the Executive Chef.


  • Create dynamic menus while keeping food and labor costs in line with P&L targets
  • Develop and update seasonal, farm to table menus and conduct tastings for approvals as needed
  • Maintain recipe files for all dishes
  • Track and audit food and labor costs
  • Ability to train and grow staff in a positive and productive manner
  • Manage hiring process, training, scheduling, termination, and all other day-to-day operations of back of house staff
  • Manage all back of house staff, making sure they comply with protocols
  • Provide culinary leadership to staff
  • Consistently execute and oversee production of menu
  • Oversee portion control and food presentation
  • Keep track of and manage average time from order to delivery during wine bar service
  • Oversee food purchases and inventory control
  • Expedite and manage back of house staff during preparation and events
  • Create all documentation of prep needed for each event and update "master prep sheets" as needed
  • Ensure that food business operates as per upper management's vision and standards
  • Responsible for maintaining back of house compliance with Department of Health standards
  • Conduct regular food safety walkthroughs
  • Act as point of contact for third party vendors, including pest control and dishwashing/chemical companies
  • Review upcoming events to ensure menu and timeline are accurate
  • Coordinate menu changes as needed
  • Ensure excellent and consistent guest experience for events
  • Oversee all food related inventory including food, plates, equipment, smallwares, etc.
  • Responsible for maintenance of all kitchen equipment including fire systems, refrigeration, and dishwashers. This includes ensuring regular
  • Must be available to work and maintain a flexible work schedule including nights, weekends, and holidays

Essential Skills and Experience

  • Demonstrates high level of knowledge and abilities in production of farm to table, natural foods cuisine, remaining current regarding food service and cuisine trends
  • Minimum of 8 years experience as a chef dedicated to farm to table cuisine and at least 3 years as an Executive Sous Chef or Sous chef preferably in a large scale kitchen environment
  • Proven track record of success creating a kitchen culture that is professional, respectful and compassionate.
  • Proven track record of successful relationships with both superiors and direct reports
  • Ability to foster strong relationships with local food purveyors and all suppliers
  • Energetic, flexible, collaborative, and proactive; a team leader who can positively and productively impact all areas of the food service department

AAP/EEO Statement

1440 Multiversity provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, 1440 Multiversity complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

1440 Multiversity expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of 1440 Multiversity's employees to perform their job duties may result in discipline up to and including discharge.

1440 Multiversity
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