Executive / Sous Chefs at Genesis Group

Job Summary

• The Executive Sous Chef is the second-in-command, acting as the primary support to the Executive Chef, managing daily kitchen operations, food production, and personnel.

Key responsibilities

• Include overseeing menu execution, maintaining high-quality standards, enforcing safety/HACCP protocols, managing inventory, and training staff.
• This leadership role ensures profitability through cost control, inventory management, and excellent guest service.

Core Responsibilities:

• Operational Leadership: Manage day-to-day kitchen operations, including preparation, cooking, and plating, ensuring consistent quality and presentation.
• Staff Supervision & Training: Supervise culinary personnel, provide direction, and conduct training to enhance culinary skills and staff performance.
• Menu & Quality Control: Assist in menu development and maintain strict compliance with quality, portion control, and food safety standards (HACCP).
• Administrative Management: Oversee inventory levels, food storage, ordering, and food/labor costs to achieve budgetary targets.
• Leadership & Safety: Maintain a clean, organized kitchen environment that adheres to health and safety regulations.

Candidate Profile (Qualifications & Skills)

• Experience:3–5+ years of high-volume kitchen management experience, often requiring at least two years in a leadership role.
• Education:Culinary Arts Degree or equivalent professional certification (e.g., Certified Executive Chef).
• Skills:Strong leadership, communication, and interpersonal skills; proficient in various culinary techniques and kitchen technology.
• Leadership Qualities:Ability to coach, mentor, and motivate staff to deliver high-quality food and service.

Key Distinctions:

• The Executive Sous Chef often runs the daily operations when the Executive Chef is absent and serves as the bridge between kitchen staff and upper management