Conway Restaurant Group
Executive Sous Chef
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.
Key Responsibilities
Collaborate with the Executive Chef to design and execute innovative, high‑quality menu offerings.
Oversee day‑to‑day kitchen operations, ensuring highest standards of food quality, presentation, and consistency.
Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment; provide guidance and mentorship to junior staff.
Contribute creative ideas to menu planning and development; stay abreast of culinary trends and incorporate innovative techniques.
Implement and maintain stringent quality‑control measures, conduct regular tastings, and uphold the restaurant's culinary standards.
Collaborate with management to manage food costs and optimize kitchen efficiency; implement cost‑control measures without compromising quality.
Ensure strict adherence to health and safety regulations, maintain compliance with sanitation standards and food‑handling procedures.
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 passion for innovation.
Knowledge of industry trends and commitment to staying updated.
Ability to thrive in a fast‑paced and dynamic kitchen environment.
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Key Responsibilities
Collaborate with the Executive Chef to design and execute innovative, high‑quality menu offerings.
Oversee day‑to‑day kitchen operations, ensuring highest standards of food quality, presentation, and consistency.
Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment; provide guidance and mentorship to junior staff.
Contribute creative ideas to menu planning and development; stay abreast of culinary trends and incorporate innovative techniques.
Implement and maintain stringent quality‑control measures, conduct regular tastings, and uphold the restaurant's culinary standards.
Collaborate with management to manage food costs and optimize kitchen efficiency; implement cost‑control measures without compromising quality.
Ensure strict adherence to health and safety regulations, maintain compliance with sanitation standards and food‑handling procedures.
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 passion for innovation.
Knowledge of industry trends and commitment to staying updated.
Ability to thrive in a fast‑paced and dynamic kitchen environment.
#J-18808-Ljbffr