Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
Global Hospitality, a distinguished leader in the culinary and hospitality industry, is renowned for creating exceptional venue experiences that go beyond just game days and shows. As a premier provider of dining experiences, our company prides itself on offering everything from five-star feasts and craft cocktails to local delicacies and innovative chef-inspired creations. Our commitment to delivering fresh and creative cuisine is matched only by our dedication to guest satisfaction through unique amenities such as candy walls, in-house bakeshops, and an inviting atmosphere that ensures a warm welcome at every turn. Global Hospitality operates within high-volume venues, particularly in sports and entertainment settings, providing culinary excellence on a grand scale.
We are currently seeking a highly skilled and motivated Executive Sous Chef to join our dynamic culinary team. This role is integral to the success of our culinary operations and will require the individual to effectively oversee all aspects of food production, kitchen operations, and sanitation within the facility. The Executive Sous Chef will work closely with the Executive Chef to support menu planning, recipe development, and food quality assurance. This position demands a leader capable of maintaining the highest standards of cleanliness and safety, enforcing compliance with health regulations, and ensuring consistent culinary excellence in a fast-paced, high-volume environment. As part of the leadership team, the Executive Sous Chef will also manage labor and operational costs, schedule staff effectively, and contribute to budgeting and inventory control to achieve financial goals.
The ideal candidate will bring extensive experience from high-volume kitchens in sports or entertainment venues, coupled with a passion for delivering outstanding customer service and an excellent command of kitchen management practices. Key responsibilities include mentoring staff, ensuring adherence to recipe standards, maintaining kitchen equipment, and fostering a safe workplace by addressing hazardous conditions promptly. Compensation for this role ranges from $80,000 to $90,000 annually, commensurate with experience and accompanied by a comprehensive benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. This is an onsite position located at Sutter Health Park.
Global Hospitality is committed to equal opportunity employment, valuing diversity and inclusion in the workplace. We encourage applicants of all backgrounds to apply and join us in continuing to elevate the guest experience through culinary excellence and innovative hospitality practices.
We are currently seeking a highly skilled and motivated Executive Sous Chef to join our dynamic culinary team. This role is integral to the success of our culinary operations and will require the individual to effectively oversee all aspects of food production, kitchen operations, and sanitation within the facility. The Executive Sous Chef will work closely with the Executive Chef to support menu planning, recipe development, and food quality assurance. This position demands a leader capable of maintaining the highest standards of cleanliness and safety, enforcing compliance with health regulations, and ensuring consistent culinary excellence in a fast-paced, high-volume environment. As part of the leadership team, the Executive Sous Chef will also manage labor and operational costs, schedule staff effectively, and contribute to budgeting and inventory control to achieve financial goals.
The ideal candidate will bring extensive experience from high-volume kitchens in sports or entertainment venues, coupled with a passion for delivering outstanding customer service and an excellent command of kitchen management practices. Key responsibilities include mentoring staff, ensuring adherence to recipe standards, maintaining kitchen equipment, and fostering a safe workplace by addressing hazardous conditions promptly. Compensation for this role ranges from $80,000 to $90,000 annually, commensurate with experience and accompanied by a comprehensive benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. This is an onsite position located at Sutter Health Park.
Global Hospitality is committed to equal opportunity employment, valuing diversity and inclusion in the workplace. We encourage applicants of all backgrounds to apply and join us in continuing to elevate the guest experience through culinary excellence and innovative hospitality practices.
Job Requirements
- Culinary degree or certification
- 3-5 years management experience in high-volume venues or contract food service
- excellent communication skills
- ability to multi-task and prioritize
- strong customer service commitment
- leadership and management ability
- flexible to work extended hours, nights, weekends, and holidays
- team player
- proficiency in Microsoft Word and Excel
- high attention to detail and organization
Job Qualifications
- Culinary degree or graduation from a certified apprenticeship program
- 3-5 years of management experience in high-volume venues or contract food service for sports and entertainment
- excellent written and verbal communication skills
- ability to multi-task and prioritize in deadline-oriented environments
- strong commitment to customer and client service
- demonstrated initiative, leadership, and management skills
- customer service orientation with ability to interact at all levels of management
- flexibility to work extended hours including late nights, weekends, and holidays
- ability to work in a team environment
- proficiency in Microsoft Word and Excel
- high attention to detail and organization
- strong leadership skills
Job Duties
- Planning and development of menu items and recipes for concessions, catering, and premium locations
- maintaining high standards of sanitation and cleanliness
- maintaining the highest possible rating from the Health Department
- assisting in training, safety, sanitation, and accident prevention controls within the kitchen
- developing and testing recipes and techniques for food preparation and presentation to ensure high quality
- assuring consistent food quality in both presentation and preparation
- controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control within budget guidelines
- ensuring all recipes and methods are followed
- maintaining kitchen equipment
- reporting and documenting hazardous conditions or unsafe practices
- contributing to the creation of menu specifications including pricing
- working directly with the Executive Chef on food production and menu development
- conducting meetings and pre-shifts to update staff on daily goals and objectives
- performing other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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