Executive Sous Chef - Lead High-Volume Kitchen & Events

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

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