Executive Sous Chef / Chef de Cuisine

Responsibilities

• Lead and manage kitchen operations, ensuring quality and consistency
• Develop and execute innovative menus that reflect seasonal ingredients
• Train, mentor, and supervise kitchen staff to uphold culinary standards
• Maintain food safety and sanitation protocols
• Collaborate with management on budgeting and cost control
• Ensure timely and efficient food preparation and service
• Monitor inventory levels and manage food purchasing
• Stay updated with culinary trends and techniques

Requirements

• Proven experience as an Executive Sous Chef or Chef de Cuisine in a high-volume restaurant
• Experience managing high volume special events and catering operations
• Strong culinary skills with a focus on modern cooking techniques
• Excellent leadership and team management abilities
• Knowledge of food safety and sanitation regulations
• Able to work in a fast-paced environment and handle pressure
• Strong communication and interpersonal skills
• Creative mindset with a passion for culinary innovation
• Culinary degree or equivalent experience preferred

Pay

A competitive salary range of $96,000 - $105,000 annually

Schedule

Full-time, on-site position