Executive Chef
HSS is currently looking for an experienced Executive Chef for a busy American restaurant in the Sacramento area.
Pay is 80-100K DOE
The Executive Chef will report directly to the General Manager and will be responsible for managing labor and food costs, including overseeing all kitchen staff through scheduling, mentoring, and coaching. In addition, the Chef will collaborate with vendors to manage ordering, inventory, and supply control.The Chef will drive revenue and profits by consistently preparing exceptional cuisine, ensuring it is executed correctly and in a timely manner. Job Duties:-Supervise production of all food for both restaurant and catering functions, following all standard procedures and protocols.-Supervise maintenance of the facility, equipment, and supplies.-Ensure that all recipes are followed to the letter, that all prescribed products are used, and that all food standards are adhered to.-Control all costs related to the kitchen, including food, labor, and supplies.-Manage inventory control.-Provide a safe, secure, and healthy facility by establishing, following, and enforcing safety and sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.-Develop seasonal and other menus for all departments.-Accomplish all human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining all kitchen staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.-Develop working relationships with all management to project a “one property” identity.-The Executive Chef reports to the General Manager and is responsible for the overall management of the kitchen.Requirements-Extensive Culinary Experience: Minimum of 5-10 years in culinary roles, including leadership positions such as sous chef or kitchen manager.-Leadership & Staff Management: Proven ability to manage, mentor, and develop kitchen teams, with strong communication and interpersonal skills.-Menu Planning & Cost Control: Expertise in menu development, food cost management, and inventory control, with a focus on profitability.-Food Safety & Certification: Certification in food safety (e.g., ServSafe) and strong knowledge of sanitation standards and kitchen safety procedures.-Creativity & Attention to Detail: Ability to create innovative menus and maintain high-quality standards with meticulous attention to detail and ability to delegate.
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HSS is an Equal Opportunity Employer and it is our policy to not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.