Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,700.00 - $77,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Employee wellness programs
Professional Development
Job Description
Our company is a distinguished culinary establishment known for delivering exceptional dining experiences through innovative and high-quality cuisine. We pride ourselves on maintaining an environment where creativity and culinary excellence thrive, supported by a dedicated team that is passionate about food and service. As a key player in the hospitality industry, our restaurant/hotel combines a vibrant atmosphere with a commitment to customer satisfaction, making us a leader in our field and a sought-after workplace for culinary professionals.
We are currently seeking a highly skilled Executive Sous Chef to join our dynamic culinary team. This is a pivotal role th... Show More
We are currently seeking a highly skilled Executive Sous Chef to join our dynamic culinary team. This is a pivotal role th... Show More
Job Requirements
- Carrying or lifting items weighing up to 75 pounds
- Moving about the kitchen in a safe and secure manner
- Handling food objects products and utensils effectively and safely
- Bending stooping standing and kneeling
- Withstand potential climate temperature changes in assigned work area
Job Qualifications
- Experience as a Chef de Cuisine or Executive Sous Chef in a high-volume restaurant or hotel
- Three years of management experience
- Experience with back of house administrative systems
- Culinary degree or equivalent certification
- Strong leadership and organizational skills
- Creative flair and passion for culinary arts
- In-depth knowledge of diverse cuisines and cooking techniques
- Excellent communication and interpersonal abilities
- Ability to thrive in a fast-paced dynamic environment
- Familiarity with industry best practices and current culinary trends
Job Duties
- Work closely with the VP of Culinary to create and execute innovative menus that align with culinary vision and customer preferences
- Supervise and lead kitchen staff ensuring a positive and efficient work environment
- Manage daily operations including food preparation, cooking, presentation and scheduling
- Maintain high standards of food quality, consistency and presentation through inspections and tastings
- Hire, train, mentor and develop kitchen staff to enhance culinary skills and foster teamwork
- Oversee inventory levels, order supplies and manage stock rotation to minimize waste
- Work with Director of Operations to control food and labor costs maximizing profitability
- Ensure compliance with health and safety regulations and sanitation guidelines
- Collaborate with front-of-house and other departments for coordinated customer satisfaction
- Contribute to planning, organizing and executing special events and catering opportunities
OysterLink - a focused job platform for restaurants and hotels.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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