Executive Chef

Responsibilities:

1. Assisting the Executive Chef in managing the galley and kitchen operations, including food preparation, cooking, and plating.
2. Overseeing the saucier station and ensuring that all sauces, soups, and gravies are prepared to the highest standards.
3. Collaborating with the Executive Chef to develop new and innovative menu items, taking into consideration guest preferences and dietary restrictions.
4. Training and supervising junior chefs and kitchen staff, ensuring that all dishes are prepared and presented according to company standards.
5. Maintaining a clean and organized work environment, following all food safety and sanitation guidelines.
6. Managing inventory and ordering supplies to ensure that the saucier station is well-stocked at all times.
7. Assisting in the creation of daily and weekly menus, taking into account ingredient availability and budget constraints.
8. Communicating with other members of the culinary team to ensure smooth and efficient operations.
9. Adhering to all company policies and procedures, including safety protocols and grooming standards.

Requirements:

1. Minimum of 3 years experience as a Sous Chef Saucier or similar role in a high-volume restaurant or hotel.
2. Culinary degree or equivalent experience preferred.
3. Extensive knowledge of various cooking techniques, including sautéing, braising, and roasting.
4. Strong understanding of flavor profiles and ability to create balanced and flavorful sauces.
5. Ability to work well under pressure and in a fast-paced environment.
6. Excellent leadership and communication skills.
7. Attention to detail and a passion for creating visually appealing dishes.
8. Ability to work long hours and adapt to a flexible schedule.
9. Must be able to pass a pre-employment background check and drug test.