Executive Chef
$80,000–$90,000 year
On-siteSacramento, California, United States
Job Summary
Lead and oversee all daily kitchen operations to ensure efficient, high-quality food production and service in a busy American restaurant in the Sacramento area. Recruit, interview, hire, train, and mentor culinary team members while creating schedules and managing labor costs. Develop menus, recipes, and seasonal offerings that align with operational and financial goals, and manage food purchasing, inventory, and vendor relationships. Monitor food and labor costs, implement waste reduction strategies, and ensure compliance with all food safety, sanitation, and health regulations. Supervise Sous Chefs and kitchen staff, step in at all stations during peak periods, and coordinate equipment maintenance. Collaborate with ownership to achieve guest satisfaction and operational excellence.
Required Qualifications
- 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
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