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Executive Chef

The Firehouse Restaurant Sacramento, CA
  • Depends on experience
  • Full Time
  • Health Insurance, Dental Insurance, Vision Insurance
  • Employer Very Unlikely to Respond

For 60 years, The Firehouse Restaurant has been the go-to restaurant for special occasion fine dining in the Sacramento region.  Synonymous with delicious food, outstanding wine, and unparalleled service, The Firehouse’s inventive approach to intimate dining fuses sophistication with everyday excellence in the heart of Old Sacramento. The Firehouse showcases the region’s most extensive wine collection, with a menu featuring the freshest local ingredients in an inviting classic atmosphere. 

The Firehouse Restaurant, Sacramento's most award-winning fine dining restaurant, is looking for a dynamic Executive Chef to join the team.

QUALIFICATIONS

  • Strong research background in metabolism and biochemistry of nutrients and food components relative to consumers’ health and well-being. Knowledge of regulatory requirements for foods, supplements, and special nutritionals.
  • Thinks globally, takes a broad view of the business and its opportunities. Develops long-term strategies for growth.
  • Experience relaying sensitive information to appropriate parties. Keeps clients, superiors, peers, and direct reports updated based on their information needs.
  • Is a compelling and articulate speaker in a variety of settings. Easily adjusts the message to match the audience.
  • Thorough understanding of sanitation-related issues. Takes all precautions and preventative measures necessary to ensure a clean food preparation environment.
  • Development, implementation, and monitoring of programs that assure a safe facility and work environment that is in compliance with all appropriate regulations—ergonomics, emergency response, injury and illness prevention, and hazard communications programs.
  • Expects excellence from others and tolerates no less. Inspires people to accomplish the extraordinary.
  • Creates compelling vision and energizes others to work towards that vision.
  • Senior management experience. Skills include strategic planning, influencing others, and supporting organizational change.
  • Graduate of culinary school or equivalent experience. Sommelier certificate a plus.
  • 8 years’ fine dining restaurant and kitchen management experience.
  • Lead effectively by demonstrating a positive attitude and leading by example.
  • Ability to quickly solve problems.
  • Service oriented. Primary concern must be guest satisfaction.

JOB RESPONSIBILITIES

  • Supervises food preparation, cost quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted to ownership and management.
  • Meets culinary financial objectives by estimating requirements; preparing/adhering to an annual budget; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Prepares inventories and budget forecast for food & labor costs. Schedules kitchen staff in fair and equitable manner to meet kitchen requirements yet maintains labor costs.
  • Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to FOH managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
  • Develops recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipating emerging food and dining trends; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Creates quarterly seasonal menus and daily specials.
  • Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Establishes and supervises job methods and cooking standards to maintain a high quality of food and service. Oversees food preparation by consulting with general manager, assistant general manager, floor managers, sous chef, and pastry chef; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
  • Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating and redesigning processes; implementing changes.
  • Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Check reservations for table setups and volume of guests.
  • Accomplishes culinary human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining food production employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Review and approve time sheets for kitchen employees for payroll. Develop and maintain job procedures and changes.
  • Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
  • Sets up equipment maintenance program. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
  • Develops a sanitation program. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
  • Reviews special event contracts on daily basis with the Sous Chef. Communicate with special events manager on daily basis regarding special events.
  • Maintains good communication with kitchen, wait staff and management at all times. Communicates constructively.
  • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies.
  • Promotes the restaurant by appearing on different media (i.e., TV, radio, etc.).

Working Hours: As required--generally a minimum of 2 p.m. – 9 p.m., Tuesday through Saturday, and all Firehouse holidays and Firehouse-sponsored events. Additional hours will be required as necessary to complete the work or to fill in for kitchen staff vacancies.

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