Executive Chef - The Firehouse Restaurant

Sacramento, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $92,000.00 - $97,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Meals

Professional Development

flexible schedule

performance bonuses

Job Description

The Firehouse Restaurant, located in the historic Old Sacramento district of Sacramento, CA, is a nationally recognized fine dining establishment celebrated for its exceptional cuisine, elevated service, and deep commitment to putting "Guests First." This renowned restaurant has established itself as a premier destination for guests seeking a memorable dining experience defined by culinary excellence and outstanding hospitality. The restaurant prides itself on its rich legacy and continued dedication to maintaining high standards of quality and guest satisfaction, making it a distinguished name in the Sacramento dining scene.

The Executive Chef role at The Firehouse Restaurant is a highly ... Show More

Job Requirements

10+ years culinary leadership experience
previous role as Executive Chef or Senior Sous Chef
strong knowledge of financial management
excellent leadership and team development skills
high standards for professionalism and communication
knowledge of food safety and sanitation
culinary degree or equivalent experience

Job Qualifications

10+ years of culinary leadership experience in fine dining
proven experience as an Executive Chef or Senior Sous Chef ready to step up
strong financial acumen (food cost, labor, budgeting)
demonstrated ability to lead and develop teams
high standards for professionalism, communication, and accountability
deep knowledge of food safety and sanitation standards
culinary degree preferred (or equivalent experience)

Job Duties

Lead, coach, and develop all BOH team members
establish clear standards for professionalism, communication, and accountability
model leadership aligned with The Firehouse values
partner with GM and the leadership team to drive alignment across FOH/BOH
design and execute seasonal menus and daily features
ensure consistency in quality, presentation, and execution
maintain high-level standards for food safety and sanitation
manage food and labor costs to meet financial targets
oversee purchasing, inventory, and vendor relationships
develop efficient kitchen systems and workflows
analyze performance and implement improvements
recruit, hire, and train kitchen staff
create a culture of growth, accountability, and performance
conduct performance management and coaching
work closely with the Special Events team on execution and planning
communicate effectively with FOH leadership to ensure seamless service
support overall restaurant operations and guest satisfaction

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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