What are the responsibilities and job description for the Executive Sous Chef / Chef de Cuisine position at Nextgen Hospitality Solutions?
Description
NextGen Hospitality Solutions is excited to announce an opening for an Executive Sous Chef / Chef de Cuisine at our esteemed restaurant in Orange. This full-time, on-site position offers an incredible opportunity for a culinary professional to lead our kitchen team and deliver exceptional dining experiences that our guests will cherish.
In this role, you will oversee kitchen operations, ensuring the highest standards of food quality, presentation, and safety. As a key player in our culinary team, you will be responsible for menu development, staff training, and maintaining our commitment to culinary excellence. Your leadership will directly contribute to the restaurant's success and reputation in the vibrant Orange dining scene. We offer a competitive salary range of $96,000 - $105,000 annually, reflecting the expertise and passion you bring to our kitchen.
Responsibilities
NextGen Hospitality Solutions is excited to announce an opening for an Executive Sous Chef / Chef de Cuisine at our esteemed restaurant in Orange. This full-time, on-site position offers an incredible opportunity for a culinary professional to lead our kitchen team and deliver exceptional dining experiences that our guests will cherish.
In this role, you will oversee kitchen operations, ensuring the highest standards of food quality, presentation, and safety. As a key player in our culinary team, you will be responsible for menu development, staff training, and maintaining our commitment to culinary excellence. Your leadership will directly contribute to the restaurant's success and reputation in the vibrant Orange dining scene. We offer a competitive salary range of $96,000 - $105,000 annually, reflecting the expertise and passion you bring to our kitchen.
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
- 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
- Ability 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
Salary : $96,000 - $105,000