About the role
Job Summary
We are seeking a dynamic and experienced Sous Chef to lead our culinary operation with energy and precision. This pivotal role involves overseeing all aspects of food service, kitchen management, and team supervision within a vibrant hospitality environment. The ideal candidate will bring a passion for dining, exceptional leadership skills, and a comprehensive understanding of food safety, and inventory control. As an Sous, you will drive excellence in food quality, uphold high standards of sanitation, and foster a positive team culture that delivers memorable guest experiences. This is an exciting opportunity for a motivated professional eager to make a significant impact in a fast-paced, service-oriented setting.
Responsibilities
- Lead and supervise culinary teams across various departments including kitchen, catering, and banquet services to ensure seamless operations.
- Oversee food production, menu planning, and food handling procedures to maintain high standards of quality and presentation.
- Manage inventory control and cost management strategies to optimize food costs while maintaining exceptional service standards.
- Enforce food safety protocols, sanitizing procedures, and hygiene standards to ensure compliance with health regulations.
- Coordinate shift management, staff scheduling, and training programs to build a motivated and efficient team.
- Implement food service management best practices, including inventory management, ordering processes, and waste reduction initiatives.
- Foster a culture of hospitality excellence by leading with enthusiasm, providing mentorship, and promoting teamwork among staff members.
- Monitor kitchen operations for efficiency, quality control, and adherence to safety standards while managing multiple priorities simultaneously.
Experience
- Proven experience in food industry management with a strong background in restaurant or catering operations.
- Demonstrated expertise in food production, menu planning, and culinary techniques within dining settings.
- Strong knowledge of inventory management systems and cost control strategies to maximize profitability.
- Hands-on experience with food safety sanitizing procedures and maintaining high standards of hygiene.
- Experience managing diverse teams including line cooks, utility and food service workers.
- Familiarity with kitchen management software and inventory control tools is preferred.
- Excellent communication skills coupled with the ability to motivate teams toward shared goals in hospitality settings.
Join us as an Executive where your culinary expertise meets energetic leadership! Bring your passion for food service management to create exceptional guest experiences while advancing your career in a vibrant environment dedicated to excellence in hospitality.
Great work-life balance, benefits, team and environment.
Pay: $45,000.00 - $52,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance
Work Location: In person
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