Executive Sous Chef

The opportunity Delaware North's Patina Group is hiring an Executive Sous Chef to join our team at Monsieur Dior by Dominique Crenn in Beverly Hills, California. In this role, you will help execute a refined, chef-driven culinary vision, where precision, technique, and presentation define every detail. Partnering with the Executive Chef, you will lead and develop a disciplined team, upholding the highest standards while delivering an exceptional, elevated dining experience for a discerning clientele. If you have a commitment to culinary excellence, creativity, and dedication to a memorable guest experience, we encourage you to apply. Pay Minimum -

Anticipated Maximum Base Salary:

$88,200 - $111,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/ . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts What will you do? Support the Executive Chef in overseeing kitchen operations and event execution, ensuring precision and consistency Execute refined techniques with a strong focus on presentation, flavor, and detail Lead and develop a disciplined team, fostering a culture of excellence Manage food and labor costs, staffing, and inventory with efficiency and accountability Contribute to menu development and ongoing culinary refinement Uphold the highest standards of cleanliness, organization, and food safety More about you Minimum 3 years of culinary management experience in a high-end, fine dining environment with comparable style and volume Exceptional culinary skill, palate, and presentation, with the ability to lead, coach, and develop a diverse team Strong understanding of food and labor cost control, menu development, inventory management, and food safety standards Proficiency in Microsoft Word and Excel Ability to obtain required ServSafe Manager and Food Handler certifications Flexibility to work varied schedules based on business needs

Source:

Hospitality Online