Executive Sous Chef

Position Overview: 

The Executive Sous Chef will play a pivotal role assisting the Executive Chef in creating exceptional menus for events, purchasing, and leading a team while maintaining the highest standards of food quality. This position requires a motivated individual with a passion for culinary innovation and operational excellence with the ability to train and lead a diverse team.  

Key Responsibilities: 

1. Quality Assurance:   

   - Monitor food quality, presentation, and portion control to meet or exceed customer expectations.   

   - Conduct regular tastings and evaluations to maintain consistency in flavors and textures.   

2. Kitchen Operations:   

  - Oversee daily kitchen operations, including food preparation, cooking, and client tasting to maintain consistency and excellence.   

   - Manage inventory levels, ensuring proper ordering and storage of ingredients.   

   - Maintain a clean, organized, and compliant kitchen environment in adherence to health and safety standards.   

3. Team Leadership:  

   - Lead, train, and mentor Sous Chefs to uphold company standards of excellence.   

   - Supervise the production team to ensure efficiency and high-quality output.   

   - Foster a positive and collaborative work environment.   

4. Flexibility and Adaptability:  

   - Work around a variable schedule primarily working weekends and day shifts to facilitate events, focusing on distribution of hot and cold food to event chef’s.   

  - Executing off-site events. 

5. Menu Development:  

   - Collaborate with the Executive Chef to create diverse, seasonal, and innovative weekly menus  

   - Research and incorporate current food trends while maintaining cost-effectiveness and quality standards.   

   - Ensure all recipes are accurately documented and scaled for production.

Qualifications:   

- Culinary degree or equivalent experience in a high-volume kitchen environment.   

- Proven experience as a Sous Chef or similar role, with a focus on menu creation and food production.   

- Strong leadership and organizational skills.   

- Ability to multitask and manage time effectively in a fast-paced environment.   

- Proficiency in inventory management and ordering.   

- Commitment to maintaining a clean, safe, and compliant workspace.  

Preferred Skills:   

- Experience in catering operations.   

- Familiarity with food costing and budget management.   

- Creative and innovative approach to menu development.   

Benefits:  

- Competitive salary based on experience.   

- Comprehensive benefits package, including health insurance, paid time off, and retirement plans.   

- Opportunities for professional development and growth within a company spanning three cities and four brands.