Job Description

We are seeking a dynamic and experienced Executive Sous Chef in our fine dining establishment to lead and oversee our culinary and hospitality operations with energy and precision. In this pivotal role, you will be responsible for managing all aspects of food service, kitchen management, and team supervision within a fine dining environment. Your leadership will drive excellence in food quality, service standards, and operational efficiency, ensuring an exceptional experience for our guests. This position offers an exciting opportunity to influence culinary innovation while maintaining strict adherence to food safety and hospitality standards.

Responsibilities

• Lead and supervise all food production activities, ensuring consistency in quality and presentation across all dining services
• Oversee banquet operations, coordinating large-scale events with meticulous attention to detail and guest satisfaction
• Manage dietary department functions, including menu planning that caters to diverse dietary needs and preferences
• Supervise kitchen staff, including chefs, cooks, bartenders, and service personnel, fostering a motivated and collaborative team environment
• Maintain inventory control and manage food supplies to optimize costs without compromising quality
• Implement food safety protocols in compliance with health regulations and industry best practices
• Oversee catering services, ensuring timely preparation and flawless execution of events from setup to service
• Develop menus that reflect culinary trends while aligning with operational capabilities and guest expectations
• Manage shift schedules, monitor performance, provide training opportunities, and ensure smooth daily operations
• Collaborate with management on strategic planning for restaurant growth, customer engagement, and brand reputation

Requirements

• Proven experience in banquet management, fine dining, or restaurant management roles with a strong background in the food industry
• Demonstrated supervising experience with a focus on team leadership and staff development
• Extensive culinary experience including food preparation, cooking techniques, and kitchen management skills
• Knowledge of food safety standards and HACCP certification preferred
• Strong background in inventory management, cost control, and food handling procedures
• Excellent organizational skills with the ability to manage multiple priorities simultaneously
• Exceptional communication skills to effectively lead teams and interact with guests and vendors
• Experience in menu planning, shift management, catering coordination, and hospitality operations
• Familiarity with bartending services as part of comprehensive food service offerings
• Passion for delivering outstanding guest experiences through high-quality food service management

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