Executive Sous Chef

Workstream; Toledo (OH); On-site; USD 65,000 - 85,000; Full time

Job summary

Workstream is seeking an experienced Executive Sous Chef to lead the hotel kitchen, organize activities, and ensure high quality and presentation of dishes. You will be the first in command, overseeing busy operations and staff in a multifaceted kitchen environment.

You will plan menus, supervise hiring and training, and maintain strict sanitation standards while delivering excellent guest experiences. Strong leadership and culinary trend awareness are essential for success in this role.

Qualifications

• Must have proven experience as executive sous chef.
• Strong kitchen management and leadership abilities.
• Ability to divide responsibilities and monitor progress.
• Excellent communication and leadership skills.
• Up-to-date with culinary trends and efficient kitchen processes.
• Familiarity with MS Office, restaurant management software and POS.
• Credentials in health and safety training.
• Degree in Culinary science or related certificate.

Responsibilities

• Organize kitchen activities and supervise staff.
• Plan menus and ensure variety and quality of dishes.
• Approve and polish dishes before serving to guests.
• Estimate staff workload and manage payroll records.
• Ensure compliance with nutrition, sanitation, and safety standards.
• Lead training and development of kitchen personnel.

Skills

Executive kitchen leadership

Kitchen management

Delegation and progress tracking

Communication and leadership

Culinary trend awareness

Healthcare and safety training

Culinary degree or certificate

Education

Culinary degree or related certificate

Tools

MS Office

Restaurant management software

POS systems

Job description

We are looking for an experienced and qualified Executive Sous Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the guests' tables ensuring high quality and presentation. Seeking skilled leader in busy and multifaceted hotel kitchen.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and "polish" dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Skills

• Proven experience as executive sous chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate