Executive Sous Chef

Redd Hospitality; San Jose (CA); 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 San Jose, CA is seeking an Executive Sous Chef to lead our culinary team and oversee all kitchen operations in a high-volume environment. The role focuses on staff management, food safety, and delivering exceptional dining experiences.

You will coordinate with events teams, manage inventory, and maintain high standards of quality and presentation across menu and banquet services. Join a dynamic property that supports training, career growth, and collaboration with dietary

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.

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.

Skills

Executive Chef Experience

Staff Management

Food Production Techniques

Kitchen Management

Food Safety

Event Coordination

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