Overview Join our dynamic culinary team as an Executive Sous Chef, where your leadership and culinary expertise will elevate our food service operations to new heights. In this vital role, you will oversee daily kitchen activities, ensure exceptional food quality, and manage a talented team of chefs and kitchen staff. Your passion for fine dining, food safety, and team development will drive excellence in every dish served. This position offers an exciting opportunity to influence menu creation, uphold high standards of sanitation, and deliver memorable dining experiences across various service settings. Duties Lead and supervise kitchen operations, ensuring smooth shift management and high standards of food preparation and presentation Oversee food production processes, including menu planning, portion control, and inventory management to optimize costs and minimize waste Maintain strict adherence to food safety sanitizing procedures, hygiene standards, and health regulations across all kitchen areas Coordinate with the dietary department to accommodate special dietary needs and ensure nutritional compliance Manage catering events and banquet services, ensuring timely delivery of quality dishes in line with client specifications Supervise and mentor culinary staff, fostering a collaborative environment focused on continuous improvement and professional growth Implement inventory control measures to track supplies accurately and reduce loss while maintaining optimal stock levels Experience Proven supervisory experience in a high-volume food service environment, preferably within fine dining or hospitality settings Extensive culinary experience with a strong background in food preparation, cooking techniques, and kitchen management Demonstrated expertise in banquet operations, catering services, and restaurant management practices Knowledge of food safety protocols, sanitizing procedures, and compliance with health regulations Experience managing teams as a chef, including shift management, training staff, and overseeing food handling procedures Familiarity with inventory management systems, cost control strategies, and menu planning processes Strong leadership skills with the ability to motivate teams while maintaining a focus on quality standards and customer satisfaction

Pay:

$67,537.77 - $81,335.81 per year

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person