Since 2000, Food Management Search has provided experienced, targeted, recruiting services exclusively within the Food Manufacturing, Distribution, Institutional Food Service, Wholesale / Retail Grocery, Hospitality and related CPG industries throughout the US, Canada and International. Functional Specialties include Executive Leadership and Middle Management in Operations, Technical, Supply Chain, Culinary and Sales & Marketing.

Four Diamond Restaurant Chef

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Sacramento, CA
$85,000 - $90,000
Job Type
Direct Hire
Jan 17, 2019
Job ID
Four Diamond award-winning upscale, dinner only restaurant and bar, seating 185 guests within a Casino Resort, 300 room luxury hotel, 1,000 guest banquet hall and 14 restaurants and bars.


Create high level menu offerings.
Ensure the highest degree of culinary Four Diamond preparations of all food offerings served.
Teaches mentors and develops culinary Team Members in Four Diamond food preparing techniques and flavor profiles.
Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety.
Actively manages by upholding company core values and Collective Bargaining Agreement. 
Supervises, coordinates, trains and oversees staff in all preparation and presentation. 
Maintaining quality and quantity control, par levels, product in sheets.
Provides input and suggestions for menu revisions and daily operations.
Creates weekly schedule for kitchen staff and special events.
Follows proper health department rules & regulations, HACCP, sanitation and safety procedures.
Operates and oversees use of equipment and kitchen appliances.
Contacts engineering for repair service on equipment or kitchen maintenance.
Coordinates planning, budgeting, and purchasing for all the food operations with Executive Chef.
Meets with guests to discuss related food topics and/or investigate guest complaints and potentially solve the issue.
Records production, office and operational data.
Responsible for all financial issues for kitchen – P&L and G&L
Follow SOPs, recipe books and guidelines and has all necessary supplies to provide consistency and quality for the best guest service.
Reports to the Divisional Executive Chef.


BS or AOS Culinary degree.
5 years experience in Culinary Management.
Food and Beverage Union experience
Four Diamond Restaurant experience
Fine Dining experience Culinary Degree
Possess or obtain a California Food Manager Card.