The ideal candidate for Sauced has a passion for hospitality, with a great knowledge of food and wine. We are seeking a highly skilled and experienced Chef to manage all aspects of our food program, including menu development, food cost control, and kitchen operations. The ideal candidate will have a strong background in culinary arts as well as in managing kitchen teams and ensuring profitability.

This role requires leadership in designing innovative menus, optimizing kitchen processes, and maintaining the highest standards of food quality, safety, and cost efficiency. The Chef will be responsible for managing inventory, sourcing ingredients, negotiating with suppliers, and ensuring that the kitchen operates within budget while delivering exceptional dining experiences.

Key Responsibilities

Menu Development: Design innovative menus that reflect seasonal availability, customer preferences, and the Sauced identity.

Food Preparation: Prepare high-quality dishes using fresh ingredients, ensuring consistency in taste, presentation, and portion control.

Kitchen Management: Oversee kitchen operations, including managing inventory, ordering supplies, and controlling food costs while minimizing waste.

Team Leadership: Supervise, train, and mentor kitchen staff, ensuring adherence to kitchen protocols, food safety regulations, and sanitation standards.

Quality Control: Maintain high standards for taste, presentation, and overall dining experience. Ensure that dishes are prepared according to recipes and standards.

Safety and Sanitation: Ensure compliance with food safety standards and health regulations (HACCP) and maintain a clean, organized kitchen.

Collaboration: Work closely with the front-of-house team to ensure smooth service and customer satisfaction. Address feedback and adapt menu items when necessary.

Cost Control: Monitor food costs and optimize kitchen efficiency by tracking inventory and reducing waste, ensuring profitability.

Innovation: Stay up to date with culinary trends, techniques, and equipment, incorporating new ideas into the kitchen to enhance the dining experience.

Qualifications

Proven experience as a Chef or relevant role in a restaurant, hotel, or similar environment.

Culinary degree or equivalent certification is preferred.

Knowledge of diverse cooking techniques and cuisines.

Strong understanding of kitchen equipment, tools, and best practices.

Excellent leadership and team management skills.

Strong attention to detail and creativity in food presentation.

Ability to work under pressure in a fast-paced environment.

Exceptional organizational and multitasking skills.

Possession of the Food protection certification

Work Environment

Fast-paced kitchen environment and bartending / wine service

Ability to stand for extended periods and lift up to 50 lbs.

Flexibility to work evenings, weekends, and holidays as needed.