Executive Sous Chef: Lead Kitchen, Craft Seasonal Menus

Wegmans Food Markets; Scotts Valley (CA); In loco; USD 75.000 - 94.000; Tempo pieno

Descrizione del lavoro

Wegmans Food Markets is seeking an Executive Sous Chef to lead the kitchen at Next Door, partnering with the executive chef to plan, prepare, and deliver high‑quality menu offerings that create an exceptional guest experience.

You will manage a culinary team, drive daily food preparation, refine seasonal menus, and supervise events while ensuring standards, cost control, and collaboration across front and back of house.

Competenze

• 2 or more years of experience as a sous chef.
• Experience working in upscale or fine dining restaurants.
• Commitment to maintaining exceptional standards of quality, presentation, and service.
• Proven experience in kitchen management, including team leadership, overseeing inventory control, food cost control and employee scheduling.

Mansioni

• Manage and develop a team of employees, providing resources, feedback, and development opportunities to be successful.
• Lead daily food preparation and service with emphasis on quality, consistency, and presentation.
• Create and refine seasonal menu offerings and specials informed by guest feedback and trends.
• Lead execution of private events and special dining experiences.
• Develop culinary talent through coaching and best practices.
• Foster collaboration between front‑of‑house and back‑of‑house teams.
• Oversee daily kitchen operations including staffing, inventory, and safety standards.
• Monitor financial performance and operational metrics to drive sales and profitability.
• Address challenges and guide the team through changing priorities.

Conoscenze

Sous chef experience

Fine dining experience

Leadership and team development

Inventory and cost control

Formazione

Bachelor’s degree in culinary arts

Descrizione del lavoro

Wegmans Food Markets is seeking an Executive Sous Chef to lead the kitchen at Next Door, partnering with the executive chef to plan, prepare, and deliver high‑quality menu offerings that create an exceptional guest experience.

You will manage a culinary team, drive daily food preparation, refine seasonal menus, and supervise events while ensuring standards, cost control, and collaboration across front and back of house.