Executive Sous Chef

• Oversee daily kitchen operations, ensuring a seamless workflow and high-quality food production to meet and exceed guest expectations.
• Develop and implement innovative seasonal menus that highlight local ingredients and culinary trends, driving guest engagement and satisfaction.
• Train, mentor, and motivate kitchen staff to uphold culinary excellence and maintain high standards of food safety and hygiene practices.
• Collaborate with the Head Chef to manage inventory, control food costs, and minimize waste, contributing to the overall profitability of the kitchen.

Desired Candidate Profile

• Culinary degree from an accredited institution, demonstrating a solid foundation in classical techniques and kitchen management.
• Minimum of 5-7 years of progressive experience in high-volume, fine-dining kitchen environments, showcasing a strong culinary background.
• Certification from a recognized culinary organization.
• Demonstrated experience in menu development, with a proven track record of creating dishes that resonate with guests and enhance dining experiences.