Lead Sous Chef - High-Volume Kitchen & Cost Control

Career Group; Greenwich (CT); Presencial; USD 70 000 - 95 000; Tempo integral

Resumo da oferta

Career Group in Greenwich, CT is seeking a Sous Chef to join a high-end restaurant group. You will lead and develop the culinary team, partner with the Executive Chef on recruitment, and ensure service excellence across all kitchen operations.

The role requires 3+ years of sous chef experience in high-volume settings, strong cost controls, advanced culinary skills, and the ability to work weekends and holidays. You will report to the Executive Chef and act as lead in their absence.

Qualificações

• 3+ years sous chef experience in a high-volume, full-service restaurant.
• Proven ability to manage labor and food costs, inventory controls, and strategic planning.
• Advanced culinary expertise and strong knife skills.
• Ability to work independently, make strategic decisions, and lead teams.

Responsabilidades

• Lead and develop culinary team through training, coaching, and guidance.
• Partner with Executive Chef on recruitment, onboarding, and building a high-performing team.
• Assist with labor cost optimization, food cost control, inventory management, and reporting.
• Uphold safety and sanitation standards across kitchen operations.
• Oversee service execution, line checks, preparation, and expediting.
• Monitor operations to ensure high-quality guest experiences.
• Document updates to support performance and operations.
• Collaborate with leadership to support hospitality vision and goals.
• Assume full leadership in the absence of the Executive Chef.

Conhecimentos

Labor cost management

Team leadership

Strategic resource planning

Communication

Decision making

Formação académica

Culinary program curriculum

Ferramentas

Microsoft Excel

Inventory management systems

Descrição da oferta de emprego

Career Group in Greenwich, CT is seeking a Sous Chef to join a high-end restaurant group. You will lead and develop the culinary team, partner with the Executive Chef on recruitment, and ensure service excellence across all kitchen operations.

The role requires 3+ years of sous chef experience in high-volume settings, strong cost controls, advanced culinary skills, and the ability to work weekends and holidays. You will report to the Executive Chef and act as lead in their absence.