NEW STEAKHOUSE OPENING SOON
Job Summary
We are seeking a dynamic and experienced Executive Sous Chef to join the Executive Chef and lead our culinary and hospitality operations with energy and precision. This pivotal role involves overseeing all aspects of food service, kitchen management, and team supervision within a vibrant, fine dining environment. The ideal candidate will bring a passion for culinary excellence, exceptional leadership skills, and a comprehensive understanding of food safety, inventory control, and catering services. As an Executive <PERSON>, you will drive operational success, elevate guest experiences, and foster a collaborative team culture that thrives on innovation and quality.
Duties
- Lead and supervise culinary teams, ensuring high standards of food preparation, presentation, and service across all dining areas.
- Oversee menu planning, food production, and catering operations to deliver exceptional dining experiences aligned with brand standards.
- Manage inventory control and food handling procedures to minimize waste, optimize costs, and ensure compliance with food safety sanitizing procedures.
- Implement and monitor food safety protocols, including sanitization, hygiene practices, and regulatory compliance to guarantee guest safety.
- Coordinate shift management, staff scheduling, and training programs to maintain a motivated and efficient team environment.
- Oversee kitchen management activities such as cooking, food service management, and ensuring quality control throughout the food preparation process.
- Supervise the dietary department when applicable, ensuring dietary restrictions are met with accuracy and care.
- Maintain excellent communication with vendors for inventory replenishment while managing costs effectively through cost control strategies.
- Foster a culture of hospitality by leading by example in serving guests with professionalism and enthusiasm.
- Ensure all food industry standards are met or exceeded while continuously seeking opportunities for process improvements.
Experience
- Proven experience in banquet operations, fine dining establishments, or high-volume catering environments.
- Demonstrated supervising experience within a restaurant or hospitality setting.
- Extensive background in food production, kitchen management, and culinary arts with strong leadership skills.
- Familiarity with inventory management systems and inventory control techniques.
- Strong knowledge of food safety regulations, sanitizing procedures, and proper food handling practices.
- Experience managing teams as a chef or restaurant manager with a focus on cost control and operational efficiency.
- Background in menu planning, shift management, and catering services is highly desirable.
- Excellent communication skills paired with leadership qualities that motivate teams to perform at their best in fast-paced environments.
- A passion for hospitality combined with comprehensive knowledge of the food industry’s best practices.
Join us to lead our culinary team into new heights of excellence! We’re committed to fostering an energetic workplace where innovation meets tradition—delivering memorable experiences for every guest while supporting your professional growth every step of the way!
Pay: $75,000.00 - $90,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
