Executive Sous Chef

1 day ago


Lafayette, California, United States Hotel Resource Full time
Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Hotel Resource. As a key member of our culinary team, you will be responsible for overseeing the day-to-day operations of our kitchen, ensuring that our guests receive exceptional dining experiences.

Key Responsibilities
  • Assist the Executive Chef in planning, organizing, and directing the kitchen staff to ensure seamless service delivery.
  • Supervise and train kitchen staff to maintain high standards of food quality, presentation, and safety.
  • Monitor inventory levels, manage food costs, and implement cost-saving initiatives to optimize kitchen efficiency.
  • Collaborate with the culinary team to develop and implement new menu concepts, recipes, and cooking techniques.
  • Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
  • Conduct performance evaluations, provide coaching and feedback, and address any issues or concerns.
  • Develop and maintain relationships with suppliers, vendors, and other stakeholders to ensure seamless operations.
Requirements
  • Minimum 2 years of experience in a senior culinary role, preferably in a hotel or restaurant setting.
  • Proven track record of success in kitchen management, with a focus on quality, safety, and customer satisfaction.
  • Strong leadership and communication skills, with the ability to motivate and inspire a team.
  • Excellent problem-solving and analytical skills, with the ability to think critically and make informed decisions.
  • Ability to work effectively in a fast-paced environment, with a focus on attention to detail and quality.
  • Knowledge of food safety and sanitation procedures, with a focus on maintaining a clean and organized kitchen environment.
Preferred Qualifications
  • Culinary degree or certification from a recognized institution.
  • Experience with inventory management, food cost control, and kitchen operations software.
  • Knowledge of menu engineering, pricing, and revenue management.
  • Ability to speak multiple languages, with a focus on communicating effectively with guests and staff.

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