Executive Sous Chef Sentosa Tropical Grill Inc. New Canaan, CT Job Details Full-time $50,000 - $85,000 a year 9 hours ago Benefits Health insurance Dental insurance Vision insurance Food provided Qualifications Pre-cooking preparation Teamwork Fine dining experience Cost control Team development Full Job Description Job Overview We are seeking a dynamic and experienced Executive Sous Chef to join our culinary team and elevate our dining experience. In this vital leadership role, you will assist the Executive Chef in overseeing all kitchen operations, ensuring exceptional food quality, safety, and service standards. Your energetic approach and culinary expertise will inspire the team, drive innovation, and uphold our commitment to excellence in a fast-paced, fine dining environment. This position offers an exciting opportunity for a passionate culinary professional to lead with creativity and precision while maintaining a vibrant, team-oriented atmosphere. Responsibilities Support the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and presentation to meet high-quality standards. Supervise and mentor kitchen staff, fostering a positive work environment that encourages teamwork, skill development, and accountability. Oversee food safety protocols and sanitizing procedures to ensure compliance with health regulations and maintain a safe working environment. Assist with menu planning, recipe development, and food production to deliver innovative dishes aligned with the restaurant's concept. Manage inventory control and food management processes, including ordering supplies, stock rotation, and minimizing waste to optimize costs. Coordinate catering events and banquet services, ensuring seamless execution from setup through service delivery. Monitor shift management activities, including scheduling staff coverage, overseeing food service operations, and maintaining smooth workflow during busy periods. Qualifications Proven experience in fine dining establishments with strong background in food production, catering, and restaurant management. Demonstrated supervisory experience leading culinary teams in fast-paced environments. Extensive knowledge of food safety sanitizing procedures, dietary department standards, and kitchen management practices. Hands-on experience with inventory management, cost control measures, and food handling techniques. Strong leadership skills with the ability to motivate teams and manage multiple priorities effectively. Excellent skills in menu planning, food preparation, cooking techniques, and serving standards. Familiarity with banquet experience and catering operations is highly desirable. Join us if you're passionate about culinary excellence and eager to lead a talented team in delivering memorable dining experiences!

Pay:

$50,000.00 - $85,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Vision insurance

Work Location:

In person