Executive Sous Chef

Job Summary:

The Executive Sous Chef assists the Executive Chef in managing the culinary operations of the kitchen. This includes overseeing food preparation, ensuring quality standards, managing kitchen staff, and maintaining a high level of food safety and sanitation. The ideal candidate will possess strong culinary skills, leadership abilities, and a passion for creating exceptional dining experiences.

Key Responsibilities:

• Culinary Leadership:
• Collaborate with the Executive Chef to design and update menu offerings.
• Ensure the preparation of high-quality dishes that meet the restaurant's standards.
• Assist in the development and implementation of culinary training programs for kitchen staff.
• Kitchen Management:
• Oversee daily kitchen operations, ensuring efficiency and productivity.
• Manage kitchen staff schedules and assignments.
• Conduct regular inventory checks and order supplies as needed.
• Quality Control:
• Monitor food preparation and presentation to maintain consistency and quality.
• Implement and maintain food safety and sanitation standards.
• Address and resolve any culinary issues promptly and effectively.
• Cost Control:
• Assist in budgeting and cost control measures.
• Monitor food costs and minimize waste without compromising quality.
• Team Development:
• Mentor and train junior kitchen staff, fostering a positive and productive work environment.
• Conduct performance evaluations and provide constructive feedback.
• Collaboration:
• Work closely with the front-of-house staff to ensure seamless service.
• Engage with guests to enhance their dining experience and address any concerns.

Qualifications:

• Education:
• Culinary degree or equivalent experience in a high-volume kitchen.
• Experience:
• Minimum of 5 years of progressive culinary experience, with at least 2 years in a supervisory role.
• Proven experience in menu development and kitchen management.
  
  

Skills

Fluent in English

Food Safety

Food Preparation