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Executive Chef

2 months ago

Orlando, Florida, United States Summer House on the Lake Full time
About Us

Summer House on the Lake is a renowned dining establishment located in Disney Springs, offering an unparalleled culinary experience. Our restaurant boasts three outdoor patios and a California-inspired menu that showcases the freshest, seasonal ingredients sourced from the local Florida market.

Job Overview

We are seeking an exceptional Executive Sous Chef to join our team. As a key member of our kitchen leadership, you will be responsible for overseeing the daily operations of our mid- and closing kitchen duties, ensuring the highest standards of quality and efficiency.

Responsibilities
  • Inventory Management: Oversee the ordering and controlling of food and labor costs, ensuring optimal inventory levels and minimizing waste.
  • Shift Operations: Run BOH shifts, ensuring effective and efficient operations, including food prep, cooking, and supervising the kitchen, dish, and other BOH teams.
  • Leadership: Lead BOH pre-shift meetings, participate in line, temp, and cooler checks, and conduct food tastings to ensure quality standards.
  • Recipe Management: Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books, ensuring consistency and quality.
  • Quality Control: Perform regular line checks to ensure the quality of all menu items, identifying areas for improvement and implementing corrective actions.
  • Purchasing and Ordering: Purchase and order food products and supplies for the restaurant, including daily product orders.
  • Communication: Ensure effective communication between front-of-house and back-of-house teams regarding food production, timing, and special requests.
  • Team Development: Partner with GM and management team to interview, hire, onboard, train, supervise, and develop all BOH employees and teams as needed.
  • Customer Service: Model and promote teamwork across all teams, using tact and good judgment when dealing with guest, vendor, and employee challenges.
  • Flexibility: Work a variety of days and shifts, including early mornings, late nights, and weekends, with or without overnight travel, as needed.
Qualifications
  • 4+ years of Executive Sous Chef experience in a full-service restaurant.
  • Ability to lead and manage the kitchen staff.
Benefits
  • Quarterly Bonus
  • Blue Cross Blue Shield Medical Insurance
  • Dental & Vision Insurance
  • Domestic Partner Benefits
  • Paid Time Off
  • 401(k)
Salary Range

USD $60,000 - USD $95,000 per year.