Executive Sous Chef

As an Executive Sous Chef, you will play a key role in the culinary team, assisting the Executive Chef in overseeing kitchen operations. Your responsibilities will include supervising and coordinating the work of chefs and kitchen staff, ensuring high-quality food preparation, and maintaining food safety and sanitation standards. You will contribute to menu planning, recipe development, and cost control efforts. Additionally, you will be involved in training and mentoring kitchen employees, as well as overseeing inventory management and ordering supplies. The ideal candidate will have a strong culinary background, excellent leadership skills, and a passion for creating exceptional dining experiences. Join our dynamic team and showcase your expertise as an Executive Sous Chef.

Responsibilities

• Assist the Executive Chef in creating and implementing innovative menus and recipes.
• Oversee daily food production and ensure quality and presentation standards are met.
• Train and mentor kitchen staff to enhance their culinary skills and knowledge.
• Manage inventory and food costs to meet budgetary requirements.
• Ensure compliance with food safety and sanitation regulations.
• Collaborate with other department heads to coordinate special events and menu planning.
• Lead kitchen team during service hours to maintain efficient operations and timely food delivery.
• Develop and maintain relationships with suppliers and vendors for quality ingredient sourcing.
• Monitor kitchen equipment maintenance and repair as needed.
• Stay informed about industry trends and new cooking techniques to enhance the dining experience.