Executive Sous Chef: Lead Kitchen & Menu Innovation

Barcelona Wine Bar; United States; Sur place; USD 90 000 - 130 000; Plein temps

Résumé du poste

Barcelona Wine Bar is seeking an Executive Sous Chef to lead the kitchen team and manage weekly food inventories. You will create and adjust the restaurant's menu based on seasonality and ingredient availability, ensuring consistent quality and guest satisfaction.

The role requires directing culinary activities, managing costs, and upholding sanitation standards while delivering warm, hospitality-focused service in a fast-paced setting.

Qualifications

• 8 years of experience in high-volume kitchens.
• Leadership of kitchen staff and operations.
• Strong menu development and seasonal adjustments.
• Ability to manage costs and ensure quality.

Responsabilités

• Plan and direct food preparation and culinary activities.
• Modify or create menus that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Oversee portion control and preparation quantities to minimize waste.
• Recruit and manage kitchen staff.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain high-quality guest experience and hospitality.

Connaissances

Executive kitchen leadership

Menu development

Inventory management

Food cost control

Staff recruitment

Communication & leadership

Description du poste

Barcelona Wine Bar is seeking an Executive Sous Chef to lead the kitchen team and manage weekly food inventories. You will create and adjust the restaurant's menu based on seasonality and ingredient availability, ensuring consistent quality and guest satisfaction.

The role requires directing culinary activities, managing costs, and upholding sanitation standards while delivering warm, hospitality-focused service in a fast-paced setting.