Executive Chef (Golden 1 Center / Sacramento Kings)

ASM Global

8d • $120,000 - $125,000 • Onsite

About The Position

The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations and supervising chefs and their specific areas. The Executive Chef will report to the General Manager.

Requirements

• Minimum five (5) years of experience as an Executive Sous Chef in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiency, quality, food, and labor costs.
• Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Must have excellent managerial, financial analysis, team building and communication skills/customer service.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Flexible to work extended hours due to business requirements including nights, weekends, and holidays.
• Open to providing incidental or short-term support to other facilities in the event of a business emergency.

Responsibilities

• This is a people focused role with hands-on management of all areas and walking the spaces prior to the events to ensure the highest quality. This role should focus on teaching and growing the Chefs in your employ
• Providing the highest quality food to our clients with a seasonal menu and specials to engage the guests with our variation, originality and always seeking to wow our guests.
• Implements and enforces all departmental and organizational policies and procedures.
• Assure staff compliance with all standards, policies, and procedures and safety rules.
• Provides guidance and direction to provide the tools and training needed by their work areas.
• Managing associates utilizing the culinary team through planning and scheduling of menus for their areas, cost cards, work assignments and performance development.
• Administers corrective counseling process, training and development, appraisals, payroll accountability.
• Analyze menu and food costs for all kitchens and the preparation of cost and quality efficient menus/specials.
• Prepare reports regarding food and menu analysis.
• Prepare in partnership with the GM and Finance annual budgets and ensure all fiscal responsibilities are met.
• Prepare in partnership with the GM, Client, Suites & Concessions Manager menu items and monitor feedback from guests from these areas.
• Oversees inventory management to assure all outlets are always adequately supplied.
• Performs end of month inventory.
• Requisitioning and purchasing.
• Maintains effective vendor relationships.
• Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and record keeping and company standards.
• Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
• 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 and entered hours, minimal overtime and that the Chefs are entering schedules 14 days or more in advance into the ABI system and chefs are approve and submit payroll for their kitchen by the deadlines.
• Monitor the Scheduling of temps as needed as verify hours are submitted by the chefs for weekly payroll.
• Must communicate and work closely with General Manager, Warehouse, and Clients on events needs and menus.
• Crosstrain those within the culinary department while growing, encouraging, reinforcing, and supporting your peers and team.
• This is a hands on people management position.
• Conducts in person interviews and tastings for future Sous Chef openings.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Performing additional related duties, tasks and responsibilities as required.
• Ongoing onsite team meetings, meetings with the health department during inspections, client planning and reoccurring meetings, and departmental meetings
• Present for events and premium area walks.

Benefits

• Competitive salary range of $120,000 - $125,000 plus bonus potential, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees