Ensuring Culinary Standards and Responsibilities:
Food Quality and Consistency:
Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes.Menu Development:
Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs.Food Safety & Sanitation:
Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures.Plating and Presentation:
Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards.Operational Efficiency:
Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock.
Leading the Kitchen Team:
Team Supervision:
Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment.Staff Training & Development:
Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met.Employee Engagement:
Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations.Role Modeling:
Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction.
Establishing and Maintaining Kitchen Goals:
Operational Targets:
Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals.Safety & Compliance:
Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff.
Ensuring Exceptional Customer Service:
Guest Satisfaction:
Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience.Service Excellence:
Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team.Interaction with Guests:
Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings.
Human Resource Activities:
Staff Development:
Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills.Performance Management:
Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance.Hiring & Recruitment:
Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals.
Qualifications & Requirements:
Education:
Minimum:
High school diploma or GED equivalent.Preferred:
2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field.
Experience:
Minimum:
4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role.Preferred:
Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment.
Skills & Competencies:
Culinary Expertise:
In-depth knowledge of food preparation, cooking techniques, and kitchen management.Leadership:
Strong ability to lead, motivate, and develop a team of culinary professionals.Customer Service:
Ability to engage with guests and respond to feedback effectively to improve the dining experience.Time Management & Organization:
Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently.Communication Skills:
Ability to communicate clearly and professionally with both staff and guests.Financial Acumen:
Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality.
Other Requirements:
Physical Ability:
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items.Flexibility:
Willingness to work during peak hours, weekends, and holidays as required by the business.
Core Activities & Work Flow:
Overseeing Daily Kitchen Operations:
Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met.Staff Coordination:
Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams.Menu Development:
Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends.Inventory & Cost Control:
Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality.Staff Training & Development:
Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation.Guest Interaction:
Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations.Team Development & Motivation:
Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers.
Why this Role is Crucial:
Executive Sous Chef / Chef De Cuisine
If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.
