Executive Chef |Sutter Health Park

ASM Global•West Sacramento, CA

6d•$115,000•Onsite

About The Position

Legends Global is seeking an Executive Chef to direct and administer the planning, preparation, production, and control of all culinary operations in the restaurant at Sutter Health Park. The Executive Chef will be responsible for managing all production, operation, and sanitation aspects of culinary and stewarding operations, overseeing culinary employees to meet budgetary, food quality, and customer service expectations, and developing recipes and dishes. This role involves managing hiring, scheduling, training, and disciplinary actions for employees, making effective use of resources, and ensuring schedules are complete based on forecasts. The Executive Chef will also conduct regular quality assurance inspections, maintain food, labor, and other expenses at budgeted levels, and communicate closely with the General Manager. Maintaining a high level of food quality, kitchen productivity, and supply chain integrity is crucial, as is ensuring team members clean their areas and assist with cleaning in other areas. Cross-training within the department and supporting peers and team members are also key responsibilities. The role requires competent product knowledge through correct storing and handling of perishables, maintaining quality, security, value, and integrity, and performing other duties as assigned.

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 adjust methodologies to maximize productivity.
Assisting 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.
Maintaining food, labor, and other expenses at budgeted levels.
Communicating and working closely with General Manager.
Maintaining a consistent high level of food quality kitchen productivity, and line of supply.
Ensuring team members to clean their areas as they perform their duties and assist with cleaning in other areas.
Cross-training those within your department while encouraging, reinforcing, and supporting your peers and team.
Demonstrating competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
Other duties as assigned.