Executive Chef II – High-Volume Corporate Dining

Eurest USA; Sacramento (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest is seeking an Executive Chef to oversee kitchen operations in a fast-paced, high-volume environment. You will ensure safe, sanitary practices and lead the team to prepare meals per corporate guidelines and standards.

This energetic culinary leader will manage menus, train staff, and maintain inventory while upholding quality, taste, and cost controls in line with regulatory requirements.

Qualifications

• A.S. or equivalent experience.
• Minimum of three to five years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Hands-on chef experience is a must.
• Knowledge of food and catering trends, with focus on quality, production, sanitation, and cost controls.
• Proficiency with computers (Word, Excel, PowerPoint, Outlook, Email, Internet).
• ServSafe certification is highly desirable.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portions, and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory to ensure availability of products.
• Decides on utilization of leftovers within company guidelines.
• Complies with health and safety regulations and audits.
• Follows safety policies and participates in meetings and programs.

Skills

Hands-on chef experience

Food safety & sanitation

Kitchen leadership

Menu planning

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Eurest is seeking an Executive Chef to oversee kitchen operations in a fast-paced, high-volume environment. You will ensure safe, sanitary practices and lead the team to prepare meals per corporate guidelines and standards.

This energetic culinary leader will manage menus, train staff, and maintain inventory while upholding quality, taste, and cost controls in line with regulatory requirements.