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Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
The Executive Sous Chef position is a key leadership role within a dynamic hospitality establishment, typically a hotel or fine dining restaurant. This company prides itself on delivering exceptional dining experiences and maintaining high food quality and safety standards. Renowned for its commitment to culinary excellence and customer satisfaction, the organization employs a dedicated team of culinary professionals who work collaboratively to uphold the reputation of the brand. The establishment values innovation in menu development, teamwork, and operational efficiency, making it a great environment for culinary professionals who aspire to grow and lead within the industry.
The role of E... Show More
The role of E... Show More
Job Requirements
- Minimum of 3 years culinary experience
- Previous supervisory experience in a kitchen environment
- Knowledge of OSHA and Food Handling Regulations
- Ability to work in fast-paced settings
- Strong leadership and interpersonal skills
- Culinary degree or certification preferred
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- Proven culinary experience in a supervisory role
- Strong knowledge of kitchen operations and food safety regulations
- Ability to train and mentor kitchen staff
- Excellent organizational and communication skills
- Experience in menu development
- Capable of managing inventory and controlling food costs
- Leadership skills with a positive and professional attitude
Job Duties
- Supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing on timing, portions, food quality and sanitation
- Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs
- Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts
- Manage kitchen to adhere to OSHA and Food Handling Regulations
- Lead by example using positive and professional communication, fair treatment to all staff members, and responsiveness to concerns
- Ensure standards pertaining to storage, rotation, production, portions, quality and appearance are followed
- Complete opening and closing procedures for Station Cooks I, II and III
- Expedite food efficiently from front line during meal periods
- Follow procedure on portion control including checking food prices, code amounts, servers' names, food cost control, and proper check ringing
- Assist in menu and recipe creation in cooperation with Executive Chef
- Perform other duties as assigned to ensure effective hotel operation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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