Executive Sous Chef
SkyBridge Luxury & Associates - los angeles, CA
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SkyBridge Luxury & Associates has partnered with a premier ultra-luxury hotel in Los Angeles to find an accomplished Executive Sous Chef with extensive experience in both banquet and restaurant culinary operations. This role is ideal for a driven chef looking to make a significant impact within a high-caliber environment. The Executive Sous Chef will work closely with the Executive Chef to oversee kitchen operations, develop culinary talent, maintain the highest culinary standards, and curate exceptional guest experiences across multiple dining outlets and banquet events.Key Responsibilities:Culinary Operations & StandardsAssist in overseeing all aspects of culinary operations for the hotel's restaurants and banquet services, ensuring exceptional food quality, presentation, and consistency.Develop innovative, seasonal menus in collaboration with the Executive Chef, taking into account guest preferences, market trends, and dietary needs.Maintain the hotel's commitment to luxury standards, enhancing the guest experience through creative and memorable culinary offerings.Banquet & Event Culinary LeadershipLead the culinary team in delivering outstanding food experiences for banquet and event services, from intimate gatherings to large-scale events.Collaborate with event planning and service teams to ensure flawless execution of catered functions, customizing menus to suit each occasion.Manage the production schedule for high-volume events while maintaining quality and efficiency.Team Development & TrainingMentor and train culinary staff, promoting skill development, adherence to safety standards, and teamwork.Oversee kitchen staffing for both restaurant and banquet services, managing scheduling, training, and performance evaluations.Foster a positive kitchen culture focused on creativity, learning, and continuous ventory & Cost ControlMonitor inventory levels and ordering processes to maintain fresh, high-quality ingredients while controlling costs.Develop and implement cost control measures without compromising quality, focusing on efficient production and waste reduction.Work closely with the purchasing department to source premium ingredients, prioritizing local and sustainable options when possible.Qualifications:Minimum of 5 years of culinary experience in high-end hotel or resort environments, with a strong background in both restaurant and banquet operations.Proven ability to lead and develop a culinary team within a luxury or ultra-luxury setting.Exceptional knowledge of culinary techniques, ingredient sourcing, and menu development.Strong organizational skills, attention to detail
Created: 2024-10-22