Executive Sous Chef - Palm Tree Club

As the Executive Sous Chef, you will be responsible for overseeing the day-to-day culinary operations, managing kitchen staff, and ensuring the consistent delivery of high-quality dishes. Collaborating with the Vice President of Culinary & Director of Operations, you will contribute to menu development, maintain food safety standards, and inspire the team to exceed culinary expectations.  A key responsibility will be mentoring, training and coaching staff (line cooks, prep cooks, etc.). 

Key Responsibilities:

Menu Development: Work closely with the VP of Culinary to create/execute innovative and appealing menus that align with our culinary vision and meet customer preferences.

Kitchen Management: Supervise and lead kitchen staff, ensuring a positive and efficient work environment. Manage daily operations, including food preparation, cooking, presentation and scheduling of the team.

Quality Control: Maintain high standards of food quality, consistency, and presentation. Conduct daily inspections, walk throughs and tastings to uphold our culinary standards and recipes,

Staff Training: Hire, train, mentor, and develop kitchen staff to enhance their culinary skills and foster a collaborative and high-performance kitchen team.

Inventory Management: Oversee inventory levels, order supplies, and manage stock rotation to minimize waste and ensure the availability of fresh ingredients.

Cost Control: Work with the Director of Operations to control food and labor costs while maximizing profitability. Implement cost-effective measures without compromising quality.

Compliance: Ensure compliance with health and safety regulations, sanitation guidelines, and company policies. Uphold the highest standards of cleanliness and organization in the kitchen.

Collaboration: Collaborate with other departments, including front-of-house staff, to ensure seamless communication and a coordinated approach to customer satisfaction.

Event Coordination: Contribute to the planning, organization, and execution of special events, private functions, and catering opportunities.

Qualifications:

• Experience as a Chef de Cuisine or Executive Sous Chef in a high-volume restaurant or hotel.


• Three years of management experience required.


• Experience with back of house administrative systems


• Culinary degree or equivalent certification


• Strong leadership and organizational skills.


• Creative flair and passion for culinary arts.


• In-depth knowledge of diverse cuisines and cooking techniques.


• Excellent communication and interpersonal abilities.


• Ability to thrive in a fast-paced, dynamic environment


• Familiarity with industry best practices and current culinary trends.

Requirements of the position:

• Carrying or lifting items weighing up to 75 pounds. 


• Moving about the kitchen in a safe and secure manner. 


• Handling food, objects, products and utensils effectively and safely. 


• Bending, stooping, standing and kneeling. 


• Withstand potential climate temperature changes in assigned work area.