Executive Sous Chef-Darien-New Restaurant Opening at Barcelona Wine Bar

Darien, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

80000.0

Posted On

01 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Menu planning, Staff supervision, Inventory management, Food cost control, Labor cost management, Leadership, Communication, Problem solving, Sanitation compliance, Culinary arts, Equipment maintenance, Hospitality, Computer software proficiency

Industry

Restaurants

Description

Description The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Oversee portion control and quantities of preparation to minimize waste Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Handle volume and stress with aplomb and finesse Hold the standard of high-quality food above all else Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate Skills: Share the passion for food, wine and the guest experience Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs Working Conditions Be able to withstand the pressure and strain of working in close quarters Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Education/Experience: 8-years of experience High volume restaurant experience is a plus

Responsibilities

The Executive Sous Chef is responsible for leading kitchen staff, managing inventory, and overseeing daily food preparation to ensure high-quality guest experiences. They will also create and modify menus while maintaining strict compliance with safety and sanitation regulations.