Executive Culinary Leader

We are seeking an experienced Sous Chef to lead our culinary team. As a key member, you will ensure high-quality food and presentation.

1. Menu Development and Innovation

   Develop seasonal menus and unique tasting experiences for special events, incorporating new techniques and ingredients into the menu.

2. Culinary Operations Management

   Oversee all aspects of kitchen operations, including food preparation, cooking, and plating, implementing quality control standards for consistency.

3. Team Leadership and Training

   Lead and inspire the kitchen staff, fostering a collaborative work environment, providing mentorship and training to culinary team members.

4. Quality Control and Food Safety

   Maintain high standards of food quality, taste, and presentation, ensuring compliance with health regulations through regular kitchen inspections.

5. Collaboration and Communication

   Work closely with the General Manager and service staff to create a seamless dining experience, effectively communicating with the front-of-house team to accommodate guest preferences and dietary restrictions.