Executive Chef

Hospitality Staffing Solutions•Sacramento, CA

22d•Onsite

About The Position

Hospitality Staffing Solutions (HSS), a division of KBS, is recognized as the largest hospitality staffing firm in the nation, supporting over 90 markets in 38 states. Our family of companies supports industry leaders in hotels & resorts, senior living facilities, hospitals & medical facilities, event venues, restaurants, convention centers and stadiums, colleges & universities, manufacturing & production facilities, and more. HSS is currently looking for an experienced Executive Chef for a busy American restaurant in the Sacramento area. We are looking for a dynamic and hands-on Executive Chef to lead all aspects of kitchen operations in a fast-paced, high-volume environment. The Executive Chef is responsible for the overall culinary strategy, daily kitchen operations, team leadership, food quality, financial performance, and compliance with food safety standards. This is a working leadership role that requires a strong presence in the kitchen, a passion for developing teams, and the ability to consistently deliver exceptional dining experiences.

Requirements

Previous Executive Chef experience in a high-volume restaurant, hotel, resort, country club, casino, or similar culinary environment.
Proven experience leading large culinary teams in a fast-paced operation.
Strong leadership, coaching, and team development skills.
Experience with menu development, food costing, budgeting, purchasing, inventory management, and labor controls.
Extensive knowledge of food safety, HACCP, sanitation, and health regulations.
Ability to thrive in a high-volume, hands-on culinary environment.
Excellent organizational, communication, and problem-solving skills.
Flexibility to work evenings, weekends, and holidays as needed to support business operations.

Responsibilities

Lead and oversee all daily kitchen operations to ensure efficient, high-quality food production and service.
Recruit, interview, hire, train, mentor, and develop culinary team members.
Create employee schedules and manage labor costs to ensure appropriate staffing levels.
Supervise Sous Chefs, Kitchen Managers, and culinary staff while fostering a positive and productive work environment.
Develop menus, recipes, and seasonal offerings that align with operational and financial goals.
Manage food purchasing, inventory, vendor relationships, and product quality.
Monitor food costs, labor costs, and waste while implementing strategies to maximize profitability.
Ensure compliance with all food safety, sanitation, and health regulations.
Coordinate equipment maintenance and communicate operational needs to management.
Oversee banquet, catering, and restaurant operations while maintaining consistency and quality.
Step in and work all kitchen stations as needed to support the team during peak business periods.
Maintain a clean, organized, and efficient kitchen while enforcing company standards and procedures.
Collaborate with ownership and management to achieve guest satisfaction, financial objectives, and operational excellence.