Executive Sous Chef

Responsibilities: Assist in menu planning and recipe development, ensuring creativity and seasonal relevance.* Supervise kitchen staff, providing training and guidance to maintain high culinary standards.* Oversee food preparation and cooking processes to ensure quality and consistency.* Manage inventory control, including ordering supplies and maintaining stock levels.* Ensure compliance with food safety regulations and proper food handling practices.* Coordinate banquet services and catering events, ensuring timely execution of all orders.* Monitor kitchen operations, including shift management and staff scheduling.* Maintain cleanliness and organization of the kitchen area to promote a safe working environment. SkillsProven experience in the culinary field with a focus on fine dining or restaurant management.* Strong leadership skills with the ability to manage and motivate a team effectively.* Excellent knowledge of food safety practices and regulations.* Proficient in inventory management and cost control measures.* Experience in menu planning, food production, and catering services.* Ability to work efficiently under pressure while maintaining attention to detail.* Strong communication skills to interact effectively with team members and front-of-house staff.* Familiarity with dietary department operations is a plus. Join us in creating exceptional dining experiences that delight our guests while fostering a collaborative environment for our culinary team.

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Work Location: In person