Job Summary We are seeking an energetic and dedicated Year Round Sous Chef to join our dynamic culinary team. In this vital leadership role, you will oversee daily kitchen operations, ensure the highest standards of food quality and safety, and inspire your team to deliver exceptional dining experiences throughout the year. Your expertise in fine dining, catering, and food management will drive excellence in menu execution, inventory control, and team supervision. This position offers an exciting opportunity to showcase your culinary skills while managing a vibrant kitchen environment that thrives on innovation, teamwork, and hospitality. Duties Lead food preparation and cooking processes to maintain top-tier quality and presentation standards for all service periods. Supervise kitchen staff, including training, scheduling, and performance management to foster a motivated and efficient team. Oversee food safety sanitizing procedures, ensuring compliance with health regulations and best practices in hygiene. Manage inventory control and food handling to minimize waste, optimize stock levels, and maintain cost efficiency. Coordinate with the dietary department to accommodate special dietary needs and ensure menu flexibility. Plan menus in collaboration with executive chefs, incorporating seasonal ingredients and customer preferences for fine dining and catering events. Oversee shift management, ensuring smooth operations during busy periods while maintaining high standards of service. Implement food production processes aligned with food service management principles to deliver consistent quality across all offerings. Maintain detailed records of food safety protocols, inventory logs, and staff schedules for accountability and continuous improvement. Support catering operations by supervising banquet setups, ensuring timely delivery of high-quality dishes for large events. Experience Proven experience in a supervisory culinary role within a fast-paced restaurant or catering environment. Extensive background in fine dining cuisine, with a strong understanding of food preparation techniques and presentation standards. Demonstrated expertise in food safety sanitizing procedures, inventory management, and cost control strategies. Experience managing teams as a chef or kitchen supervisor, including shift management and staff development. Familiarity with dietary requirements and accommodations within hospitality settings. Previous involvement in banquet or catering services is highly desirable. Strong leadership skills coupled with excellent communication abilities to motivate teams and ensure seamless kitchen operations. Knowledge of restaurant management principles including menu planning, food service management, and inventory control. Join us as a Year Round Sous Chef where your culinary talent will shine! Be part of a passionate team committed to delivering memorable dining experiences while advancing your career in a vibrant hospitality environment that values leadership, innovation, and excellence every day!

Pay:

$1,200.00 per week

Work Location:

In person