Executive Sous Chef

Drift on Lake Wylie Restaurant•Belmont, NC

3d•$60,000 - $70,000

About The Position

ARE YOU PASSIONATE ABOUT HOSPITALITY? Conway Restaurant Group operates four independently owned, chef-driven restaurant concepts in the greater Charlotte area. We offer paid training and certifications, excellent benefits, a competitive base salary with bonus potential and opportunities for career advancement. We are seeking a highly skilled and creative Executive Sous Chef to join our dynamic team and contribute to the continued success of our restaurant group. EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the culinary identity and success of the restaurant. This leadership position requires a creative and experienced culinary professional with a passion for innovation and a commitment to delivering exceptional dining experiences.

Requirements

Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment.
Culinary degree or equivalent professional experience.
Strong leadership and communication skills.
Creative culinary mindset with a passion for innovation.
Knowledge of industry trends and a commitment to staying updated.
Ability to thrive in a fast-paced and dynamic kitchen environment.

Responsibilities

Culinary Leadership: Collaborate with the Executive Chef to design and execute innovative and high-quality menu offerings.
Oversee the day-to-day kitchen operations, ensuring the highest standards of food quality, presentation, and consistency.
Team Management: Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment.
Provide guidance and mentorship to junior kitchen staff.
Menu Development: Contribute creative ideas and play a key role in menu planning and development.
Stay abreast of culinary trends and incorporate innovative techniques into menu offerings.
Quality Control: Implement and maintain stringent quality control measures to ensure the freshness and excellence of all dishes.
Conduct regular tastings and evaluations to uphold the restaurant's culinary standards.
Cost Management: Collaborate with the management team to manage food costs and optimize kitchen efficiency.
Implement cost-control measures without compromising on quality.
Safety and Compliance: Ensure strict adherence to health and safety regulations.
Maintain compliance with sanitation standards and food handling procedures.