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Executive Culinary Leader

2 months ago

Louisville, Kentucky, United States White Lodging Full time
Sous Chef - Repeal

Job Summary:

The Sous Chef is a key member of the culinary team, responsible for supporting the Chef in the daily operations of the kitchen. This includes overseeing food preparation, managing kitchen staff, and ensuring compliance with health and safety regulations.

Key Responsibilities:

  • Support the Chef in developing and implementing menus, recipes, and food preparation procedures.
  • Manage kitchen staff, including training, scheduling, and performance evaluations.
  • Ensure compliance with health and safety regulations, including HACCP and food safety protocols.
  • Assist with inventory management, ordering, and receiving of food and supplies.
  • Monitor and control food costs, labor costs, and other kitchen expenses.
  • Develop and implement strategies to improve kitchen efficiency, productivity, and quality.
  • Collaborate with the sales department, executive management, and outlet FOH to develop and implement food and beverage marketing and sales programs.
  • Execute all accounting procedures, including F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques.

Requirements:

  • Associate's degree in Culinary Arts or related field.
  • Minimum 2 years of experience in a senior kitchen management role.
  • Strong leadership and communication skills.
  • Ability to work in a fast-paced environment and prioritize tasks effectively.
  • Knowledge of food safety and sanitation procedures.
  • Basic computer skills, including Excel, Word, and Outlook.

Benefits:

  • Medical, dental, and vision insurance.
  • Short- and long-term disability and life insurance.
  • Employee assistance program (EAP).
  • 401(k) plan.
  • Paid time off, including vacation, holidays, and sick leave.
  • Tuition reimbursement.
  • Complimentary and discounted rooms.