The Job: The Executive Sous Chef at Belmont Park is a key leader in the culinary operations, reporting directly to the Chef De Cuisine and the Executive Chef. This role demands outstanding culinary expertise, exceptional management skills, and a strong grasp of labor, food cost, and budget management.

What will you do:

Menu Planning and Development:

• Collaborate with the Executive Chef and Chef De Cuisine to design and update menus that align with quality standards and seasonal availability.
• Innovate and develop new dishes while maintaining consistent quality across all menu items.
• Continuously develop new ideas and curated culinary experiences.

Kitchen Operations Management:

• Oversee and coordinate all culinary activities, including food preparation, cooking, and presentation.
• Ensure strict adherence to food safety and sanitation standards.
• Monitor inventory levels and control food costs effectively.
• Manage kitchen staff schedules to ensure adequate staffing for all shifts.

Creative and Business Development:

• Stay informed on industry trends and culinary innovations to keep the menu fresh and exciting.
• Contribute to strategic planning and business development initiatives.
• Collaborate with the restaurant GM to strategically drive revenue during peak and non-peak seasons.

Staff Supervision and Training:

• Assist in recruiting, training, and managing kitchen staff.
• Delegate tasks and supervise kitchen staff performance.
• Provide coaching and mentoring to sous chefs and line staff.
• Implement SOPs and checklists to ensure process consistency in their absence.

Quality Control:

• Monitor portion sizes and food presentation to uphold high standards.
• Manage inventory levels and minimize waste to control food costs.
• Ensure high food quality and consistency through regular tastings and inspections.

Financial Management:

• Assist in creating and managing budgets, including food and labor costs.
• Identify cost-saving opportunities without compromising quality.
• Collaborate with multiple vendors to secure the best quality and pricing.

Collaboration and Communication:

• Work closely with front-of-house staff to ensure smooth service and guest satisfaction.
• Maintain effective communication with suppliers, vendors, and kitchen personnel.

Adherence to Regulations:

• Ensure compliance with health and safety regulations.
• Maintain kitchen equipment and utensils in optimal condition