Executive Sous Chef

A Hiring Company; Charlotte (NC); On-site; USD 65,000 - 70,000; Full time

Job summary

Join the team at Napa Bistro & Wine Bar in Charlotte as an Executive Sous Chef, where you'll shape the culinary identity of our restaurant. This key leadership role is perfect for a creative professional passionate about innovative dining experiences and culinary excellence. Enjoy working in a dynamic environment focusing on exceptional food quality and team collaboration.

Qualifications

• Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment.
• Strong leadership and communication skills.
• Ability to thrive in a fast-paced kitchen.

Responsibilities

• Collaborate with the Executive Chef to design high-quality menu offerings.
• Oversee day-to-day kitchen operations ensuring quality standards.
• Lead and inspire a team of culinary professionals.

Skills

Leadership

Creativity

Communication

Quality Control

Education

Culinary degree or equivalent professional experience

Job description

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Description:Join the Team Behind NAPA at Kingsley and NAPA on Providence

Are you ready to be part of something extraordinary? We recently opened a new restaurant that's all about passion – for food, for wine, and for creating unforgettable experiences. At Napa Bistro & Wine Bar at Stonecrest, we're combining a chef-driven, scratch kitchen with a curated wine program that will knock the socks off our guests. From the first bite to the last sip, we're crafting moments of magic, and we want you to be part of the journey. Whether you're a culinary artist, a wine enthusiast, or a service wizard, if you love what you do, we want to meet you!

EXECUTIVE SOUS CHEF SUMMARY

As the Executive Sous Chef, you play a pivotal role in shaping the culinary identity and success of the restaurant. This leadership position requires a creative and experienced culinary professional with a passion for innovation and a commitment to delivering exceptional dining experiences.

KEY RESPONSIBILITIES

• Culinary Leadership:
• Collaborate with the Executive Chef to design and execute innovative and high-quality menu offerings.
• Oversee the day-to-day kitchen operations, ensuring the highest standards of food quality, presentation, and consistency.

• Team Management:
• Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment.
• Provide guidance and mentorship to junior kitchen staff.

• Menu Development:
• Contribute creative ideas and play a key role in menu planning and development.
• Stay abreast of culinary trends and incorporate innovative techniques into menu offerings.

• Quality Control:
• Implement and maintain stringent quality control measures to ensure the freshness and excellence of all dishes.
• Conduct regular tastings and evaluations to uphold the restaurant's culinary standards.

• Cost Management:
• Collaborate with the management team to manage food costs and optimize kitchen efficiency.
• Implement cost-control measures without compromising on quality.

• Safety and Compliance:
• Ensure strict adherence to health and safety regulations.
• Maintain compliance with sanitation standards and food handling procedures.

Requirements:

EXECUTIVE SOUS CHEF REQUIREMENTS

• Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment.

• Culinary degree or equivalent professional experience.

• Strong leadership and communication skills.

• Creative culinary mindset with a passion for innovation.

• Knowledge of industry trends and a commitment to staying updated.

• Ability to thrive in a fast-paced and dynamic kitchen environment.

Compensation details: 65000-70000 Yearly Salary

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Business Content

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