We are seeking a highly skilled and experienced Sous Chef to join our culinary team. The ideal candidate will have a passion for creating exceptional culinary experiences, a strong background in both a la carte and banquet settings, and a dedication to delivering top-notch service.
Responsibilities:
Oversee and manage all aspects of kitchen operations, including menu planning, food preparation, and staff management.
Ensure the highest standards of food quality, presentation, and flavor are consistently met or exceeded.
Lead and mentor kitchen staff, providing training and guidance as needed.
Collaborate with the Executive Chef to develop and implement new menu items and concepts.
Maintain inventory levels and control costs to achieve budgetary goals.
Ensure compliance with food safety and sanitation standards at all times.
Manage relationships with vendors and suppliers to ensure quality and timely delivery of ingredients.
Act as a liaison between the kitchen and front-of-house staff to ensure seamless service.
Stay current on industry trends and innovations in culinary techniques.
Requirements:
Culinary degree or equivalent culinary training.
Minimum of 3 years of experience in a high-volume kitchen environment.
Proven experience in both banquet and a la carte settings.
Strong leadership and communication skills.
Ability to thrive in a fast-paced, high-pressure environment.
Excellent problem-solving and decision-making abilities.
Attention to detail and a passion for culinary excellence.
Flexibility to work evenings, weekends, and holidays as required.
If you are a talented and dedicated culinary professional looking to take the next step in your career, we encourage you to apply for this exciting opportunity.
Compensation to be discussed and determined
