Executive Sous Chef: Lead Menu & High-Volume Kitchen

Barcelona Wine Bar; Fishtown (IN); Sur place; USD 70 000 - 95 000; Plein temps

Résumé du poste

Barcelona Wine Bar is seeking an Executive Sous Chef to lead the kitchen, plan menus in coordination with the Executive Chef, manage inventory and food costs, and uphold high hospitality standards in a fast-paced, guest-focused environment.

You will mentor staff, ensure sanitation compliance, and deliver consistently delicious plates while maintaining passion for wine and culinary excellence.

Qualifications

• 8+ years of experience in high-volume kitchens.
• Experience leading kitchen staff and managing inventory.
• Ability to plan and direct food preparation and control costs.
• Knowledge of sanitation and safety regulations.

Responsabilités

• Plan and direct food preparation and culinary activities
• Modify menus to meet quality standards
• Estimate food requirements and labor costs
• Supervise kitchen staff activities
• Oversee portion control and waste reduction
• Recruit and manage kitchen staff
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse

Connaissances

Kitchen management

Staff leadership

Food cost control

Menu development

Supplier relations

Communication

Culinary trends

Software proficiency

Outils

Kitchen software

Description du poste

Barcelona Wine Bar is seeking an Executive Sous Chef to lead the kitchen, plan menus in coordination with the Executive Chef, manage inventory and food costs, and uphold high hospitality standards in a fast-paced, guest-focused environment.

You will mentor staff, ensure sanitation compliance, and deliver consistently delicious plates while maintaining passion for wine and culinary excellence.