Culinary Leader

We are seeking an exceptional culinary professional to join our team as Executive Sous Chef . As a key member of the kitchen leadership, you will be responsible for menu development, food cost management, and team supervision.

• Menu Development: Collaborate with executive chefs to source high-quality ingredients, manage recipes, and drive strategic sourcing initiatives to increase quality and consistency while reducing costs. Develop competitive analysis reports and maintain accurate costing documentation.
• Food Cost & Budgeting: Drive cost-saving initiatives through efficient inventory management, invoice organization, and vendor relationship building. Analyze sales data and utilize tools like Avero to optimize spending and minimize waste. Ensure seamless integration of new products and supplies within established guidelines.
• Team Management: Train and supervise kitchen staff in food preparation, safety protocols, equipment operation, and sanitation standards. Foster a culture of excellence by providing ongoing education and support. Participate in hiring decisions, schedule staffing to meet seasonal demands, and monitor labor expenditures. Develop training materials and lead workshops to enhance culinary skills.

In this dynamic role, you will have the opportunity to grow your skills and contribute to the success of our culinary program. If you possess a passion for innovative cuisine, excellent leadership abilities, and a commitment to delivering exceptional dining experiences, we encourage you to apply.