In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.THE ROLE
The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations in the restaurant. The Executive Chef will report to the General Manager.
ESSENTIAL FUNCTIONS
- Responsible for managing/overseeing all production, operation, and sanitation aspects of all culinary and stewarding operations throughout property.
- Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
- Creates/develops recipes, dishes, etc. and any additional requirements of the property.
- Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
- Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity.
- Assists in ensuring schedules are complete based on a forecast.
- Regular quality assurance and quality control inspections to maintain cleanliness of all back of the house areas; keeps equipment in proper working order.
- Maintain food, labor, and other expenses at budgeted levels.
- Must communicate and work closely with General Manager.
- Maintain a consistent high level of food quality kitchen productivity, and line of supply.
- Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
- Cross-train those within your department while encouraging, reinforcing, and supporting your peers and team.
- Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
- Other duties as assigned.
QUALIFICATIONS
To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Thorough knowledge of hot, cold food and pastry preparation
- Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write and understand the English language to complete requisitions, read recipes and communicate with other associates and leaders.
- Ability to perform duties in confined spaces.
- Minimum seven (7) years of experience as an Executive Chef in a high-volume food industry.
- Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
- Must be able to work in a team environment.
- High Volume Banquet and Fine Dining Experience.
- Excellent Leadership and team development skills.
- Must have experience with P&L and budgeting processes.
- Proven track record in improving kitchen efficiency, quality, food and labor costs.
- Must have experience with Menu Development
- Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
COMPENSATION
Competitive salary range $105,000 - $115,000 commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
LOCATION
On Site - Sutter Health Park West Sacramento, CA
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
NOTE:
The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
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