Michelin Star Executive Sous Chef

divh2Culinary Operations/h2pLead the kitchen in the absence of the Chef de Cuisine/ppSupervise pastry sous chefs, line cooks, and prep team/ppEnsure quality, consistency, and proper execution at assigned station/ppOversee food and labor cost management/ppConduct daily mise en place tasting and enforce HACCP standards/ppMaintain cleanliness and organization of all storage and kitchen areas/ph3Menu Development/h3pCollaborate with Chef de Cuisine on new dish creation/ppWrite and cost recipes, incorporating innovative techniques/ph3Team Leadership/h3pAssist with scheduling, hiring, onboarding, and staff development/ppManage timecards and administrative tasks for hourly kitchen staff/ppSupport training programs including cook-server collaboration/ph3Qualifications/h3p4+ years of experience in a Michelin-starred kitchen/pp3+ years in a leadership or management role/ppSafe Food Handling Certification/ppExpertise in culinary technique and kitchen operations/ppExcellent communication, training, and organizational skills/ppStrong knife skills and the ability to teach and uphold standards/ppAbility to thrive under pressure in a fast-paced environment/ppMust be able to lift 50 lbs. and stand for extended periods/p/div