
Executive Culinary Leader
2 days ago
The Sous Chef is responsible for maintaining an efficient kitchen operation by analyzing quality and cost of food production. This role requires strong leadership skills, advanced culinary knowledge, and experience in a management position.
Key Responsibilities:- Ensure the highest quality food products are produced while controlling costs.
- Maintain a clean and organized kitchen environment.
- Lead a team of culinary professionals to achieve exceptional service standards.
- Monitor inventory levels and manage food requisitions effectively.
- Develop and implement new menu items and recipes.
Requirements:
- Advanced culinary degree or equivalent experience.
- Minimum 8 years of experience in the culinary industry, with at least 2 years in a senior leadership role.
- Excellent communication and interpersonal skills.
- Ability to work well under pressure and maintain a high level of professionalism.
Benefits:
- Competitive salary and benefits package.
- Opportunities for career advancement.
- A dynamic and supportive work environment.
Preferred Qualifications:
- Experience working on cruise ships or in upscale hotels.
- Fluency in additional languages.
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