Budget Management, Cook Dishes, Culinary Operations, Equipment Maintenance/Repair, Food Production, Food Quality, Leadership, Maintain Compliance, Menu Development, Menu Management, Microsoft Office, Operational Support, Purchasing/Procurement, Recipe Testing, Regulatory Compliance, Safety Standards, Sanitation, Sports, Staff Training
The Executive Sous Chef supports all culinary operations in a high-volume sports and entertainment venue, overseeing menu development, food quality, sanitation, and safety standards.
- Responsible for planning menus, maintaining cleanliness, and ensuring compliance with health regulations.
- Assists in training staff, testing recipes, and ensuring consistent presentation and quality.
- Manages labor, budgeting, purchasing, and inventory within budget guidelines.
- Works closely with the Executive Chef on menu creation and food production.
- Conducts staff meetings and ensures equipment maintenance.
- Qualifications include 3-5 years of management in high-volume venues, culinary degree or apprenticeship, leadership skills, and proficiency in Microsoft Office.
Compensation ranges from $80,000-$90,000 plus benefits, with on-site work at Sutter Health Park. Equal opportunity employer. Must complete application process after applying.