Executive Culinary Team Leader

Sous Chef plays a vital role in delivering exceptional dining experiences. This individual will work closely with the leadership team to ensure high standards of quality and innovation in every dish served.

• Assist the Executive Chef in managing kitchen operations, including food preparation, staffing, and inventory management.
• Develop and refine menus with the culinary team, incorporating seasonal ingredients and trends.
• Oversee food preparation activities, ensuring dishes meet quality and safety standards.
• Train and supervise kitchen staff, promoting productivity and quality through guidance on culinary techniques and sanitation practices.
• Conduct regular inspections to ensure proper presentation, taste, and temperature of food items.

• Culinary Certificate or Degree Preferred.
• Minimum three years restaurant experience required.
• Able to work flexible schedules, including weekends and holidays, according to department needs.

As a key member of our culinary team, you will have opportunities to grow and develop your skills in a fast-paced environment.