Executive Sous Chef-New Restaurant Opening

Corsica Wine Bar; Darien (CT); Sur place; USD 60 000 - 80 000; Plein temps

Résumé du poste

Corsica Wine Bar in Darien, Connecticut is seeking an Executive Sous Chef responsible for leading the kitchen team and managing food inventory. The ideal candidate will have over 8 years of culinary experience, including high-volume restaurant settings. Key duties include planning food preparation, modifying menus, supervising staff, and ensuring high-quality food standards. Candidates should demonstrate a passion for food and wine, excellent leadership and communication skills, and the ability to perform under pressure.

Qualifications

• Extensive experience in kitchen management and culinary activities.
• Strong leadership and communication skills.
• Ability to handle high-pressure situations effectively.

Responsabilités

• Plan and direct food preparation and culinary activities.
• Modify or create menus that meet quality standards.
• Supervise kitchen staff and oversee preparation processes.

Connaissances

Passion for food and wine

Kitchen management

Problem-solving skills

Delegation capabilities

Communication skills

Leadership skills

Knowledge of cooking trends

Formation

8 years of experience

High volume restaurant experience

Description du poste

Description

The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate

Skills

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education and Experience

• 8-years of experience
• High volume restaurant experience is a plus