Sous Chef | Le Cavalier| HOTEL DU PONT

Wilmington, DE, USA|

Job Overview

Compensation

Type:

Salary

Rate:

Range $48,500.00 - $65,500.00

Benefits

Health Insurance

Paid Time Off

Retirement Plan

meal discounts

Employee Development Programs

Job Description

Le Cavalier is a distinguished dining establishment recognized for its commitment to culinary excellence and a refined guest experience rooted in precision, flavor, and artistry. This boutique restaurant prides itself on delivering memorable dining experiences that tell a story through exceptional food and a kitchen culture based on respect and growth. At Le Cavalier, the focus is not merely on preparing meals but on creating a craft where every dish reflects a perfect balance of creativity and consistency, backed by modern techniques and timeless culinary principles.

The position of Kitchen Manager at Le Cavalier offers a unique opportunity for a... Show More

Job Requirements

3-5 years of leadership experience in a high-end or boutique restaurant
Proficiency in French culinary techniques
Strong team leadership and communication skills
Ability to manage inventory and control food costs
Knowledge of health and safety regulations
Capability to develop and execute creative menu items
Passion for culinary excellence and innovation

Job Qualifications

Experienced culinary professional with 3-5 years of leadership experience in a high-end or boutique restaurant setting
Skilled in French culinary techniques and modern plating standards
Hands-on leader who leads by example and motivates others
Organized, efficient, and passionate about delivering memorable dining experiences
Comfortable balancing creativity with consistency and operations with artistry

Job Duties

Oversee daily kitchen operations and support line execution during service
Assist with menu development, specials, and seasonal offerings
Ensure consistency, quality, and presentation of all dishes leaving the kitchen
Lead, train, and mentor cooks and prep staff, fostering a collaborative and accountable team culture
Maintain a clean, organized, and efficient kitchen environment
Manage ordering, inventory, and food cost controls in coordination with the Executive Chef
Uphold all health and safety regulations and ensure kitchen staff follow sanitation standards

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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