Executive Sous Chef - Peninsula Grill

Crystal Creek Hospitality•Charleston, SC

About The Position

As the Executive Sous Chef, you will play a vital role in assisting the Executive Chef in the management and operation of the kitchen, ensuring the highest standards of food quality, consistency, and presentation. This is a leadership position that requires both culinary expertise and strong management skills to maintain the smooth running of the kitchen in a fast-paced, high-pressure environment.

Requirements

Proven experience (5+ years) as a Sous Chef or in a similar leadership position in a high-end, fine dining environment
Strong knowledge of culinary techniques, kitchen operations, and food safety standards
Exceptional leadership skills with the ability to manage a diverse team in a fast-paced kitchen
A deep passion for creating innovative, fine dining dishes and maintaining quality standards
Excellent communication and organizational skills
Strong attention to detail and the ability to multitask under pressure
Culinary degree or equivalent experience preferred

Responsibilities

Oversee daily kitchen operations, ensuring efficient and smooth service during peak hours
Assist in the development and execution of the menu, ensuring that dishes meet the highest culinary standards
Supervise, train, and mentor kitchen staff, promoting a collaborative and positive work environment
Ensure compliance with health, safety, and sanitation regulations in the kitchen at all times
Assist in the preparation, cooking, and presentation of high-quality dishes according to the restaurant's fine dining standards
Maintain consistency and quality in every dish, ensuring it meets guest expectations.
Monitor portion control and minimize food waste
Assist in managing kitchen inventory, including ordering and receiving supplies, ingredients, and equipment
Collaborate with the Executive Chef to ensure proper stock levels and budgeting of kitchen supplies
Lead, motivate, and guide the kitchen team, ensuring proper training on techniques, food preparation, and kitchen safety protocols
Conduct regular performance evaluations and provide constructive feedback to kitchen staff
Support in fostering a team-oriented environment that focuses on excellent service and guest satisfaction
Maintain the highest standards of food quality, ensuring consistency in taste, texture, and presentation
Monitor the preparation and cooking of all dishes, ensuring they meet the restaurant’s specifications
Conduct quality checks during service to guarantee food is served at its best
Work closely with the Executive Chef and front-of-house team to ensure seamless service
Communicate effectively with all kitchen staff, ensuring that all orders are prepared according to guest specifications and dietary restrictions