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Executive Sous Chef
2 months ago
We are seeking an experienced Executive Sous Chef to join our team at Gui Steakhouse, a new concept by Sungchul Shim and the team behind Michelin-awarded Kochi and Mari. As a key member of our culinary team, you will be responsible for overseeing the back-of-house operations, training staff, and maintaining high standards of food safety and quality.
Key Responsibilities- Back-of-House Operations: Manage the kitchen team, ensuring efficient and safe food preparation, and maintaining a clean and organized workspace.
- Staff Training and Development: Train and mentor kitchen staff to uphold company policies and standards, and provide ongoing feedback and coaching.
- Food Safety and Quality: Ensure compliance with all health and safety regulations, and maintain high standards of food quality and presentation.
- Inventory Management: Oversee the ordering and purchasing of ingredients, and maintain accurate inventory records.
- Menu Development: Collaborate with the Executive Chef to create and modify menus based on food trends, customer feedback, and seasonal availability.
- Equipment Maintenance: Inspect and maintain kitchen equipment and utensils, and recommend repairs or replacements as needed.
- Leadership: Assume full responsibility for all culinary operations in the absence of the Executive Chef, and work closely with front-of-house staff to ensure seamless service.
- 4+ years of high-volume kitchen management experience
- Fine dining culinary experience a plus
- Strong passion for food and Korean cuisine
- Excellent communication and leadership skills
- Able to work in a fast-paced environment and maintain a high level of attention to detail
- Health Insurance
- Paid Time Off
- Commuter Benefits
- Employee discounts at company restaurants
- 401K
Gui Steakhouse is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
