Executive Sous Chef
Listed on 2026-08-28
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Restaurant/Food Service
Cook & Chef, Hotel Kitchen, Food & Beverage, Restaurant Manager
Oversee daily kitchen operations ensuring a seamless workflow and high-quality food production to meet and exceed guest expectations
Develop and implement innovative seasonal menus that highlight local ingredients and culinary trends driving guest engagement and satisfaction
Train mentor and motivate kitchen staff to uphold culinary excellence and maintain high standards of food safety and hygiene practices
Collaborate with the Head Chef to manage inventory control food costs and minimize waste contributing to the overall profitability of the kitchen
Culinary degree from an accredited institution, demonstrating a solid foundation in classical techniques and kitchen management.
Minimum of 5-7 years of progressive experience in high-volume, fine-dining kitchen environments, showcasing a strong culinary background.
Certification from a recognized culinary organization.
Demonstrated experience in menu development, with a proven track record of creating dishes that resonate with guests and enhance dining experiences.
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