Executive Sous Chef

Job Overview
We are seeking a highly skilled and BI-LINGUAL Executive Sous Chef to lead and oversee our culinary and hospitality operations. This leadership role requires a strong background in food service management, team supervision, and hospitality excellence. The ideal candidate will possess extensive experience in fine dining, catering, and restaurant management, with a focus on maintaining high standards of food quality, safety, and customer satisfaction. As an Executive Sous, you will be responsible for strategic planning, operational oversight, and fostering a POSITIVE environment for staff and guests alike.

Duties

• Lead and manage all aspects of food service operations, including kitchen management, catering, and restaurant functions.
• Oversee menu planning, food preparation, and presentation to ensure consistency with brand standards.
• Supervise and train staff across departments such as culinary, service, and dietary teams to promote teamwork and professional development.
• Manage inventory control, including ordering, stock rotation, and cost management to optimize resources.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness and sanitation.
• Coordinate shift management to ensure smooth daily operations while maintaining exceptional guest experiences.
• Oversee dietary department activities, including special dietary needs and menu customization for diverse clientele.
• Implement quality control measures to uphold the restaurant's reputation for fine dining excellence.
• Handle customer feedback professionally to resolve issues promptly and enhance overall satisfaction.
• Develop strategies for business growth through innovative menu offerings, catering events, and hospitality services.

Qualifications

• Proven experience in kitchen management, supervising teams in a hospitality or food service environment.
• Extensive background in food production, kitchen management, and culinary arts with fine dining experience preferred.
• Strong leadership skills with demonstrated team management capabilities.
• Knowledge of inventory management, inventory control systems, and cost analysis.
• Experience in food safety protocols and dietary department operations.
• Excellent organizational skills with the ability to oversee multiple departments simultaneously.
• Background in catering, restaurant management, or hospitality industry roles is highly desirable.
• Exceptional bilingual communication skills with the ability to motivate staff and engage guests effectively.
• Formal training or certification in culinary arts or hospitality management is a plus. This position offers an exciting opportunity for a passionate professional to lead a vibrant team in delivering outstanding culinary experiences while ensuring operational excellence across all facets of the business.

Job Type: Full-time

Pay: $55, $65,749.25 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Relocation assistance
• Vision insurance

Work Location: In person