Sous Chef - Culinary Director

Executive Chef

• Lead the culinary team, implementing strategies guided by senior management and executive chefs.
• Foster a positive team culture through mentorship, training, and performance assessments.
• Manage kitchen operations to meet business objectives, labor costs, and financial targets.
• Oversee off-site events and catering for exceptional culinary execution.

• Collaborate with the leadership team on seasonal menus and holiday specials.
• Partner with local farmers and artisans for fresh, ethically sourced ingredients.
• Innovate while maintaining classic recipes and upholding the restaurant group's culinary vision.

• Ensure food purchasing, preparation, quality standards, and sanitation practices.
• Maintain inventory levels to minimize waste and ensure menu item availability.
• Lead daily kitchen operations and coordinate food preparation across service periods.
• Monitor food safety and sanitation practices for compliance.