Top 6 Executive kitchen manager Jobs in Davis Ca

Executive Sous Chef
Doubletree Hilton Sacramento —Sacramento, CA
- $73,000 - $80,000 a year
- Extended hours
- Background check
- Ability to walk for extended periods
- Cooking
- Health insurance
- Dental insurance
Quick Apply
4d
Chef de Cuisine
Ella Dining Room and Bar —Sacramento, CA
- $91,000 - $95,000 a year
- Full-time
- 18 years or older
- ServSafe
- Supervising experience
- AD&D insurance
- Paid holidays
Quick Apply
Sous Chef - The Market
Sky River Casino —Elk Grove, CA
- ServSafe
- Mid-level
- Administrative experience
Chef
Midtown Taqueria —Sacramento, CA
- $17 - $22 an hour
- Weekends as needed
- Spanish
- English
- University
Quick Apply

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Banquet Chef
Cache Creek Casino Resort —Brooks, CA
The employee is occasionally exposed to wet and/or humid conditions; fumes or airborne particles; extreme cold; extreme heat and risk of electrical shock.
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Kitchen Manager/Chef
Cattlemens —Sacramento, CA
Ensure every steak is perfectly cooked, every guest leaves smiling. Tuition Reimbursement for college courses, ESL, or professional certifications.
$74,000 - $85,000 a year
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Executive Chef/Kitchen Manager- College Dining
The Hunter Group —Columbus, OH
Are you best in class? We're searching for an *Executive Chef* *for a prominent, private college in Gambier, OH *. All-scratch, as local and sustainable as…
$90,000 - $100,000 a year
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3d
Culinary Supervisor
Sodexo —Lancaster, OH
Food handler or food safety certification required where applicable. ServSafe Manager or equivalent certification required where applicable.
$21.67 - $29.25 an hour
11d

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Executive Sous Chef

Doubletree Hilton Sacramento
Sacramento, CA

Quick Apply

Job Details

Full-time
$73,000 - $80,000 a year
4 days ago

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
Referral program

Qualifications

Hotel cost control
Banquet chef experience
Staff supervision
Food service purchasing
Operations management
Cooking
Team development
Culinary Arts
Kitchen cost control
Inventory tracking for food cost management
Head chef experience
Materials management in food and beverage
Managing kitchen staff
Food ordering
ServSafe Food Handler Certification
Hotel experience
Sous chef experience
Staff development

Full Job Description

Position Overview

We are seeking an experienced, hands-on Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, including restaurant service, banquets, catering events, and other hotel food operations.

The ideal candidate is a strong culinary leader who thrives in a fast-paced, high-volume hotel environment and is passionate about food quality, team development, guest satisfaction, and operational excellence.

Key Responsibilities

Assist the Executive Chef with overseeing daily kitchen and culinary operations.
Lead food preparation and production for restaurant service, banquets, catering events, and special functions.
Ensure consistent food quality, taste, presentation, portion control, and recipe execution.
Review Banquet Event Orders (BEOs) and ensure food production, quantities, timing, and presentation meet event requirements.
Supervise, train, coach, and develop culinary team members.
Assist with employee scheduling, timekeeping, attendance, performance management, and labor cost control.
Maintain a clean, organized, safe, and sanitary kitchen environment.
Ensure compliance with food safety, sanitation, health department, and company standards.
Monitor food costs, inventory, purchasing, product rotation, waste, and portion control.
Assist with menu development, seasonal offerings, specials, and banquet menus.
Coordinate with Banquets, Catering, Food & Beverage, Stewarding, and other hotel departments to ensure successful execution of events and daily operations.
Respond professionally to guest concerns and ensure food-related issues are resolved promptly.
Ensure kitchen equipment is properly operated and maintenance concerns are reported promptly.
Assume responsibility for culinary operations in the absence of the Executive Chef.

Qualifications

Minimum 3–5 years of progressive culinary experience in a hotel, resort, restaurant, banquet, or high-volume food service environment.
Previous experience as an Executive Sous Chef, Sous Chef, Chef de Cuisine, or similar culinary leadership position preferred.
Full-service hotel, banquet, and high-volume catering experience strongly preferred.
Strong knowledge of food preparation, culinary techniques, sanitation, food safety, and kitchen operations.
Experience supervising, training, and developing culinary employees.
Knowledge of food cost, inventory management, purchasing, portion control, and waste reduction.
Strong leadership, communication, organizational, and problem-solving skills.
Ability to manage multiple priorities and remain effective during high-volume operations.
Culinary degree or formal culinary training preferred.
Current Food Protection Manager certification or applicable food safety certification preferred.

What We’re Looking For

We are looking for a culinary leader who:

Leads by example and is willing to work alongside the culinary team.
Takes pride in food quality, presentation, cleanliness, and consistency.
Can successfully manage both restaurant and high-volume banquet operations.
Develops and motivates employees while maintaining accountability and high standards.
Communicates effectively with culinary staff and other hotel departments.
Understands the importance of controlling food and labor costs while maintaining quality.
Remains organized, professional, and solution-focused in a fast-paced environment.

Schedule & Physical Requirements

Must be available to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on hotel business needs.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.
Ability to work in hot, cold, and fast-paced commercial kitchen environments.

Why Join Our Team?

This is an excellent opportunity for an experienced culinary professional looking to take the next step in hotel culinary leadership. You will have the opportunity to lead and develop a culinary team, support restaurant and banquet operations, contribute to menu development, and play an important role in delivering memorable dining experiences for our guests.

If you are a motivated culinary leader with strong hotel, restaurant, and banquet experience, we encourage you to apply.

Pay: $73,000.00 - $80,000.00 per year

Benefits:

Dental insurance
Health insurance
Paid time off
Referral program
Vision insurance

Work Location: In person

Quick Apply

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executive kitchen manager jobs in davis ca

Executive Sous Chef

Chef de Cuisine

Sous Chef - The Market

Chef

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