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Executive Sous Chef

Closing: May 31, 2024

5 days remaining

Published: Apr 29, 2024 (28 days ago)

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Job Summary

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Qualifications

  • Culinary degree or equivalent experience required.
  • Minimum of 5 years of culinary experience in a high-volume, upscale restaurant or hotel environment.
  • Previous supervisory or leadership experience in a culinary setting.
  • Strong knowledge of culinary techniques, food safety standards, and kitchen management.
  • Excellent communication, organizational, and problem-solving skills.
  • Ability to work flexible hours, including nights, weekends, and holidays.


Responsibilities

Qualifications

  • Culinary degree or equivalent experience required.
  • Minimum of 5 years of culinary experience in a high-volume, upscale restaurant or hotel environment.
  • Previous supervisory or leadership experience in a culinary setting.
  • Strong knowledge of culinary techniques, food safety standards, and kitchen management.
  • Excellent communication, organizational, and problem-solving skills.
  • Ability to work flexible hours, including nights, weekends, and holidays.


  • Collaborate with the Executive Chef to create innovative and seasonal menus that reflect M Gallery's culinary philosophy and standards.
  • Ensure menu items are cost-effective, appealing to guests, and in line with current food trends.
  • Assist in the supervision and training of kitchen staff, ensuring a high standard of culinary skills and adherence to food safety regulations.
  • Monitor and maintain kitchen equipment to ensure proper functionality and safety.
  • Maintain rigorous standards of food quality, freshness, and presentation.
  • Conduct regular inspections and audits to ensure compliance with hygiene and sanitation standards.
  • Foster a positive and collaborative work environment, promoting open communication and teamwork among kitchen staff.
  • Lead by example, demonstrating professionalism, integrity, and a strong work ethic.
  • Assist in controlling food and labor costs through effective inventory management, portion control, and waste reduction.
  • Collaborate with the Executive Chef in budget planning and financial forecasting.
  • Work closely with front-of-house staff to ensure a seamless dining experience for guests.
  • Address any guest concerns or feedback regarding food quality and service promptly and professionally.


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