Job Overview
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Flexible working hours
Job Description
The establishment is a dynamic and innovative culinary destination known for its commitment to delivering exceptional dining experiences. Our venue prides itself on blending creativity with consistency, aiming to offer patrons a memorable meal crafted from the freshest ingredients and imaginative menus. Rooted deeply in culinary excellence, our restaurant values the artistry of food preparation matched with operational efficiency, ensuring that every dish served upholds our standards for quality and taste. We are currently seeking an Executive Sous Chef who will play a pivotal role in leading our kitchen team and elevating the overall guest experience through innovative menu development and strategic kitchen management.
The Executive Sous Chef position is a senior culinary leadership role responsible for the daily operations of the kitchen and the execution of the menu with a balance of creativity and fiscal responsibility. This role requires an experienced culinary professional who appreciates both the art and science of cooking. The Executive Sous Chef will take ownership of every plate that leaves the kitchen, ensuring it meets the high standards our guests expect while maintaining cost controls and profit objectives. A critical part of this position involves employee management, including hiring, training, and supervising kitchen staff to cultivate a positive, productive work environment with an emphasis on skill development and teamwork.
Additionally, the Executive Sous Chef will be tasked with overseeing food preparation processes, planning and ordering ingredients, scheduling kitchen repairs, and ensuring compliance with all health, safety, and sanitation regulations. By using financial tools such as profit and loss statements, the Executive Sous Chef will manage kitchen budgets effectively to maximize profitability without compromising food quality. This role demands a strategic thinker with strong leadership skills and a passion for culinary innovation, capable of fostering collaboration and respect among team members and inspiring them to strive for excellence. This is a full-time role that offers an opportunity for a motivated culinary professional to make a significant impact within a respected and fast-paced restaurant environment.
The Executive Sous Chef position is a senior culinary leadership role responsible for the daily operations of the kitchen and the execution of the menu with a balance of creativity and fiscal responsibility. This role requires an experienced culinary professional who appreciates both the art and science of cooking. The Executive Sous Chef will take ownership of every plate that leaves the kitchen, ensuring it meets the high standards our guests expect while maintaining cost controls and profit objectives. A critical part of this position involves employee management, including hiring, training, and supervising kitchen staff to cultivate a positive, productive work environment with an emphasis on skill development and teamwork.
Additionally, the Executive Sous Chef will be tasked with overseeing food preparation processes, planning and ordering ingredients, scheduling kitchen repairs, and ensuring compliance with all health, safety, and sanitation regulations. By using financial tools such as profit and loss statements, the Executive Sous Chef will manage kitchen budgets effectively to maximize profitability without compromising food quality. This role demands a strategic thinker with strong leadership skills and a passion for culinary innovation, capable of fostering collaboration and respect among team members and inspiring them to strive for excellence. This is a full-time role that offers an opportunity for a motivated culinary professional to make a significant impact within a respected and fast-paced restaurant environment.
Job Requirements
- a culinary degree or equivalent professional training
- several years of experience in a sous chef or related culinary role
- ability to manage kitchen staff and operations effectively
- knowledge of food safety and sanitation regulations
- strong organizational and multitasking abilities
- excellent leadership and communication skills
- capacity to work in a fast-paced environment under pressure
Job Qualifications
- proven experience as a sous chef or executive sous chef in a high-volume kitchen
- culinary degree or equivalent professional training
- strong leadership and team management skills
- excellent knowledge of food safety and sanitation standards
- ability to create innovative and profitable menus
- experience with budget management and cost control
- exceptional communication and interpersonal skills
Job Duties
- create menus
- direct the food prep process
- plan and order ingredients and necessary equipment
- arrange for kitchen repairs when needed
- use p&l statements to effectively manage costs and meet budgets
- hire, manage, and train kitchen staff
- oversee kitchen staff, looking for opportunities to counsel or coach
- foster cooperation, collaboration and respect
- have knowledge of and enforce all safety and sanitation requirements
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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