Executive Chef

4 weeks ago

Sacramento, California, United States Legends Full time
Job Title: Night Time Lead Cook

The Night Time Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation at Legends, a holistic agency that specializes in delivering solutions for legendary brands.

Key Responsibilities:

  • Create schedules for the kitchen staff to ensure optimum resource management and speed of service.
  • Train new and existing staff on the preparation, arrangement, plating, and pricing of dishes.
  • Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature.
  • Manage associates' planning and scheduling of work assignments and performance development, administering corrective counseling, training, and development, appraisals, payroll accountability.
  • Plan menus, maintaining financial responsibility for the menu mix, analyzing menu and food costs, and preparing cost and quality-efficient menus/specials.
  • Design new menu selections for the Cafe based on seasonal ingredients and guest demand, showcasing affinity for and knowledge of local products.
  • Purchase all food products and related supplies while maintaining effective vendor relationships.
  • Track, record, and replenish all food and inventory as needed.
  • Maintain high standards of sanitation and cleanliness.
  • Assist in the oversight of daily Cafe operations, including covering shifts as needed.
  • Assist in the training, safety, sanitation, and accident prevention controls within the kitchen.
  • Continuously develop and test recipes and techniques for food preparation and presentation to ensure high quality.
  • Assist in the assurance of consistent food qualities in both presentation and preparation.
  • Ensure the maintenance of kitchen equipment on a daily basis and during events, working with offsite caterers.
  • Report and document hazardous conditions or unsafe practices within the work environment.

Requirements:

  • Culinary degree or graduation from a certified apprenticeship program.
  • Minimum 2-3 years of management experience in high-volume restaurants or contract foodservice industries for sports and entertainment venues.
  • Strong commitment to delivering high levels of customer and client service, with demonstrated initiative, leadership, and management skills.
  • Customer service-oriented with the ability to interact with all levels of management.
  • Flexibility to work extended hours, including late nights, weekends, and holidays.
  • Proficiency in Microsoft Word and Excel.
  • Practice safe work habits, follow all safety policies and procedures, and regulations, complete company-wide safety training, and any additional job-specific safety training.

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