Job Overview
We are seeking an experienced and dynamic Executive Sous Chef to join our culinary team. The ideal candidate will play a vital role in supporting kitchen operations, supervising staff, and ensuring the delivery of exceptional dining experiences. This position offers an opportunity to lead in a fast-paced environment, contribute to menu development, and uphold the highest standards of food quality and safety. The Executive Sous Chef will be instrumental in maintaining efficient kitchen management and fostering a collaborative team atmosphere, especially within fine dining, catering, or banquet settings.
Benefits
- Competitive Hourly Pay + OT, Monthly Bonus & Annual Bonus
- Medical, Dental, Vision plans
- 401k
- Career advancement opportunities nation wide!
Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations, including food preparation and presentation
- Supervise and manage kitchen staff, ensuring smooth shift management and team coordination
- Lead food production activities, maintaining consistency and quality across all dishes
- Manage inventory control, including ordering supplies and monitoring stock levels to minimize waste
- Ensure compliance with food safety standards and proper handling procedures
- Participate in menu planning and development, incorporating culinary creativity and customer preferences
- Train and mentor junior kitchen staff to develop their skills and ensure adherence to operational standards
- Maintain cleanliness and organization of the kitchen environment at all times
- Collaborate with front-of-house teams to ensure seamless food service delivery
Requirements
- Proven experience in upscale environment, high level of professionalism is required
- Strong tenure, no more than 2 jobs in 5 years.
- Supervising or team management experience within a restaurant or hospitality setting
- Extensive knowledge of food safety regulations and proper food handling techniques
- Strong background in food production, menu planning, and kitchen management
- Experience with inventory management, control procedures, and cost optimization strategies
- Excellent leadership qualities with the ability to motivate and guide a diverse team
- Familiarity with dietary department requirements and dietary restrictions management
- Knowledge of food service management, catering operations, and restaurant experience preferred
- Ability to work efficiently under pressure in a fast-paced environment while maintaining high standards of quality
- Exceptional communication skills and a passion for culinary excellence
Pay: $80,000.00 - $82,000.00 per year
Work Location: In person
