Executive Sous Chef

Job Overview
We are seeking a highly skilled and dynamic Executive to lead our culinary and hospitality operations. The ideal candidate will possess extensive experience in food service management, banquet operations, and team leadership within fine dining or catering environments. This role requires a strategic thinker with strong organizational skills, capable of overseeing multiple departments, ensuring exceptional service standards, and maintaining operational excellence. The Executive will play a pivotal role in menu planning, inventory control, and staff supervision to deliver memorable dining experiences while upholding food safety and quality standards.

Responsibilities

• Lead and manage all aspects of food service operations, including restaurant management, catering, and banquet services.
• Oversee kitchen management, food preparation, and culinary activities to ensure high-quality standards.
• Supervise and mentor staff across various departments such as dietary, culinary, serving, bartending, and hospitality teams.
• Develop and implement menu planning strategies aligned with customer preferences and operational goals.
• Manage inventory control and food handling procedures to optimize stock levels and minimize waste.
• Coordinate shift management, scheduling, and staffing to ensure smooth daily operations.
• Maintain compliance with food safety regulations and uphold sanitation standards across all areas.
• Oversee event planning, catering logistics, and fine dining service execution for special occasions or large gatherings.
• Monitor financial performance related to food production and service to improve efficiency and profitability.
• Foster a positive team environment that encourages professional development and exceptional customer service.

Qualifications

• Proven experience in banquet operations, restaurant management, or catering within the food industry.
• Supervising experience with a strong background in team management and leadership roles.
• Extensive knowledge of food production, culinary techniques, and kitchen management.
• Familiarity with inventory management, inventory control, and food safety protocols.
• Experience in menu planning, shift management, and food service operations.
• Strong background in hospitality with excellent organizational skills.
• Ability to manage multiple departments including dietary services, catering, bartending, and fine dining settings.
• Exceptional communication skills with a focus on team collaboration and customer satisfaction.
• Previous experience in fine dining or high-end hospitality environments is preferred. This position offers an exciting opportunity for a dedicated professional to lead a vibrant team in delivering outstanding culinary experiences while maintaining operational excellence across all facets of the food service industry.

Job Type: Full-time

Pay: $50, $60,000.00 per year

Work Location: In person