Executive Chef | Sutter Health Park

Legends Global•West Sacramento, CA

7d•Onsite

About The Position

Legends Global is the premier partner to the world's greatest live events, venues, and brands, delivering a fully integrated solution of premium services. The company culture is one of respect, ambitious thinking, collaboration, and bold action, committed to building an inclusive workplace. Legends Global is renowned for its exceptional dining experiences, offering fresh, creative cuisine, candy walls, in-house bakeshops, and a warm welcome. The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations in the restaurant.

Requirements

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.

Responsibilities

Managing/overseeing all production, operation, and sanitation aspects of all culinary and stewarding operations throughout property.
Overseeing all culinary employees to achieve budgetary, food quality, and customer service expectations.
Creating/developing recipes, dishes, etc. and any additional requirements of the property.
Managing the hiring, scheduling, training, mentoring, and disciplinary action, if required, for all employees.
Making effective use of available resources, including time, labor, and materials, and adjusting methodologies to maximize productivity.
Assisting in ensuring schedules are complete based on a forecast.
Performing regular quality assurance and quality control inspections to maintain cleanliness of all back-of-house areas; keeping equipment in proper working order.
Maintaining food, labor, and other expenses at budgeted levels.
Communicating and working closely with the General Manager.
Maintaining a consistent high level of food quality, kitchen productivity, and line of supply.
Ensuring team members clean their areas as they perform their duties and assisting with cleaning in other areas.
Cross-training individuals within the department while encouraging, reinforcing, and supporting peers and the team.
Demonstrating competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
Performing other duties as assigned.