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Executive Sous Chef/ Sous Chef
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Fire and Oak Restaurant
Frederick, MD (In Person)
$65,000 Salary, Full-Time
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Job Description
Job Summary We are seeking a dynamic and experienced Executive to lead our culinary and hospitality operations with enthusiasm and precision. In this pivotal role, you will oversee all aspects of food service, kitchen management, and team supervision within a fine dining or catering environment. Your leadership will ensure exceptional guest experiences, maintain high standards of food safety and quality, and drive operational excellence across all departments. This is an exciting opportunity for a motivated professional passionate about culinary arts, team development, and delivering outstanding hospitality. Responsibilities Lead and supervise culinary teams, including kitchen staff, and support personnel to ensure smooth daily operations. Oversee menu planning, food preparation, and presentation to uphold the highest standards of quality and creativity in upscale dining or catering settings. Manage inventory control, food handling procedures, and procurement processes to optimize costs while maintaining freshness and quality. Ensure compliance with food safety regulations, sanitation standards, and health codes across all food service activities. Coordinate banquet events, special functions, and large-scale catering projects from planning through execution with meticulous attention to detail. Develop staff schedules, manage shift operations, and provide ongoing training to foster a motivated and skilled team. Monitor financial performance related to food costs, labor expenses, and inventory management to maximize efficiency without compromising service excellence. Requirements Proven experience in banquet management, upscale dining establishments, or catering environments with a strong background in restaurant or hospitality management. Demonstrated supervising experience with a focus on team leadership and staff development. Extensive knowledge of food production techniques, menu planning, and kitchen operations. Familiarity with inventory management systems and inventory control practices within the food industry. Strong understanding of food safety protocols, dietary considerations, and sanitation standards. Hands-on experience in food handling, cooking, food preparation, and kitchen management roles. Excellent communication skills coupled with leadership qualities that inspire teamwork and high performance. Ability to manage multiple priorities efficiently while maintaining a positive attitude in fast-paced settings. Join us as an Executive Sous/ Sous Chef where your culinary expertise combined with your leadership skills will elevate our service standards! We value energetic professionals committed to excellence in hospitality—ready to make a lasting impact through innovative cuisine and exceptional guest experiences.