Executive Sous Chef

Redd Hospitality; Boca Raton (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Boca Raton is seeking an Executive Sous Chef to lead our culinary team, oversee kitchen operations, and uphold top-tier food quality and safety in a high-volume environment.

You will manage staff, coordinate with banquet teams, ensure compliance with health standards, and drive menu planning for diverse events, from intimate gatherings to large-scale banquets. This full-time role offers growth opportunities within a dynamic hospitality group.

Qualifications

• Experience as Executive Chef or similar in a high-volume hospitality setting.
• Ability to manage and train kitchen staff to maintain quality and efficiency.
• Strong knowledge of food production techniques and safety standards.
• Proven ability to plan menus for events including banquets.

Responsibilities

• Oversee daily kitchen operations and ensure efficient food production and service.
• Manage kitchen staff, provide training and leadership to foster collaboration.
• Ensure compliance with food safety regulations and proper handling practices.
• Coordinate with dietary and banquet teams to accommodate special dietary needs and large events.
• Monitor inventory and order supplies to maintain optimal stock levels.
• Maintain cleanliness and organization of the kitchen per health standards.

Skills

Executive Chef exp

Staff leadership

Food safety

Menu planning

Banquet coordination

Education

Culinary degree

Job description

Job description:

Overview
We are seeking a passionate and experienced Executive Sous Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the Executive Chef, you will be responsible for , staff management, and maintaining high standards of food quality and safety.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $6 million annually minimum
• Strong Experience in Events.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.

Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance