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Executive Chef

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Legends Global

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Location:
United States , Sacramento

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

120000.00 - 125000.00 USD / Year
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Job Description:

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.

Job Responsibility:

  • Directing and administering the planning, preparation, production, and control of all culinary operations
  • Supervising chefs and their specific areas
  • Hands-on management of all areas and walking the spaces prior to events to ensure the highest quality
  • Focus on teaching and growing the Chefs
  • Providing the highest quality food with a seasonal menu and specials
  • Implementing and enforcing all departmental and organizational policies and procedures
  • Assuring staff compliance with all standards, policies, and procedures and safety rules
  • Managing associates utilizing the culinary team through planning and scheduling of menus, cost cards, work assignments and performance development
  • Administering corrective counseling process, training and development, appraisals, payroll accountability
  • Analyzing menu and food costs for all kitchens and the preparation of cost and quality efficient menus/specials
  • Preparing reports regarding food and menu analysis
  • Preparing in partnership with the GM and Finance annual budgets
  • Preparing in partnership with the GM, Client, Suites & Concessions Manager menu items and monitor feedback
  • Overseeing inventory management
  • Performing end of month inventory
  • Requisitioning and purchasing
  • Maintaining effective vendor relationships
  • Overseeing the sanitation standards of all kitchens
  • Overseeing all culinary employees to achieve budgetary, food quality and customer service expectations
  • Making effective use of available resources
  • Assisting in ensuring schedules are complete
  • Monitoring the Scheduling of temps
  • Communicating and working closely with General Manager, Warehouse, and Clients
  • Crosstraining those within the culinary department
  • Conducting in person interviews and tastings for future Sous Chef openings
  • Demonstrating competent product knowledge
  • Performing additional related duties, tasks and responsibilities as required
  • Attending ongoing onsite team meetings, meetings with the health department, client planning and reoccurring meetings, and departmental meetings
  • Being present for events and premium area walks

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
What we offer:
  • medical
  • dental
  • vision
  • life and disability insurance
  • paid vacation
  • 401k plan
  • bonus potential

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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