What are the responsibilities and job description for the Executive Sous Chef/Chef de Cuisine position at Steakhouse?
Overview
Join our dynamic culinary team as an Executive Sous Chef or Chef de Cuisine, where passion for excellence meets innovative food craftsmanship. In this pivotal role, you will lead the kitchen with energy and precision, ensuring the highest standards of food quality, safety, and service are consistently met. Your leadership will inspire culinary creativity, foster teamwork, and elevate the dining experience for our guests. This position offers an exciting opportunity to showcase your culinary expertise while managing a vibrant food operation in a fast-paced, hospitality-driven environment.
Responsibilities
- Oversee daily kitchen operations, ensuring smooth workflow and adherence to all food safety and sanitizing procedures.
- Lead and supervise culinary teams in food preparation, cooking, and presentation to meet fine dining standards.
- Manage inventory control, including food production, procurement, and waste reduction to optimize costs and efficiency.
- Develop and refine menus in collaboration with management, incorporating dietary considerations and catering requirements.
- Ensure compliance with food handling regulations and maintain high standards of cleanliness and safety throughout the kitchen.
- Coordinate shift management, assign tasks to team members, and monitor performance to foster a motivated and productive environment.
- Support banquet and catering services by supervising large-scale food production and ensuring timely delivery of quality dishes.
Experience
- Proven supervisory experience in a high-volume restaurant or hospitality setting with a focus on fine dining or catering environments.
- Extensive culinary experience with strong skills in food preparation, cooking techniques, and kitchen management.
- Demonstrated expertise in food safety protocols, sanitizing procedures, inventory management, and cost control measures.
- Prior experience managing teams as a chef, including shift management and training staff on food handling standards.
- Familiarity with banquet operations, dietary department requirements, and large-scale catering services.
- Strong background in restaurant management principles including menu planning, food service management, and inventory control.
- Excellent leadership abilities combined with a passion for hospitality excellence and team development.
Embark on a rewarding culinary journey where your leadership transforms kitchens into hubs of creativity and excellence!
Pay: From $55,000.00 per year
Benefits:
- Food provided
- Paid time off
Work Location: In person
Salary : $55,000