EXECUTIVE SOUS CHEF

The Executive Sous Chef (ESC) is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management, and facilities management. The ESC brings specialized expertise in banquet and large-scale event execution, overseeing high-volume catering operations alongside à la carte service.

Requirements

• Demonstrated ability to lead, supervise, and motivate kitchen staff in a fast-paced environment, with specific experience managing banquet teams.
• Strong coaching and training skills in both à la carte and banquet settings.
• Excellent organizational and time management skills, with the ability to manage multiple priorities simultaneously, including concurrent events and restaurant service.
• Advanced knowledge of culinary techniques and kitchen operations, including volume cooking and banquet presentation standards.
• Strong understanding of food quality standards and plating for both individual plates and mass production.
• Ability to maintain consistency while executing high-volume service, including simultaneous banquet events for 300+ guests.
• Ability to produce excellent culinary experiences for both restaurant patrons and event clients.
• Strong business acumen, including food cost management and vendor relations, with specific banquet catering financial management experience.
• Ability to build relationships across the organization, including sales, event planning, and catering teams.
• Extremely creative, with the ability to design innovative banquet menus that accommodate various themes, dietary restrictions, and price points.