Remington Hospitality
SOUS CHEF (Chef de Cuisine) of BYŪ (ONE GT, Grand Cayman)
Remington Hospitality, Dallas, Texas, United States, 75215
SOUS CHEF (Chef de Cuisine) of BYŪ (ONE GT, Grand Cayman)
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SOUS CHEF (Chef de Cuisine) of BYŪ (ONE GT, Grand Cayman)
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Remington Hospitality Position Summary
As the SOUS CHEF (Chef de Cuisine) of BYŪ, you will lead the culinary vision and daily operations of BYŪ, a rooftop dining destination that offers island-Asian fusion cuisine with a lively ambiance and striking design. Your responsibilities include crafting innovative menus, overseeing kitchen staff, and ensuring high standards of quality, safety, and presentation. You will collaborate with mixologists, music curators, and the hospitality team to create an immersive guest experience. Core Responsibilities
Lead Kitchen Operations: Oversee daily culinary activities, ensuring efficient service. Menu Development: Create seasonal, innovative, and locally inspired menus with the Executive Chef. Team Leadership: Assist with hiring, training, and managing kitchen staff, fostering excellence and collaboration. Kitchen Operations Management: Ensure smooth daily operations, adhere to SOPs, and coordinate between FOH and BOH. Quality Control & Cost Management: Maintain high standards, manage inventory, control costs, and reduce waste. Compliance & Safety: Enforce health, safety, and sanitation regulations. Vendor Relations: Build relationships with suppliers for quality and sustainability. Event Support: Assist in planning and executing special events and tastings. Guest Interaction: Engage with guests to gather feedback and enhance their experience. Innovation & Trends: Introduce new techniques, recipes, and plating styles to stay competitive. Additional Details
Seniority Level: Mid-Senior level Employment Type: Full-time Job Function: Management and Manufacturing Industry: Hospitality This job posting is active. No indication that it has expired.
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Join to apply for the
SOUS CHEF (Chef de Cuisine) of BYŪ (ONE GT, Grand Cayman)
role at
Remington Hospitality Position Summary
As the SOUS CHEF (Chef de Cuisine) of BYŪ, you will lead the culinary vision and daily operations of BYŪ, a rooftop dining destination that offers island-Asian fusion cuisine with a lively ambiance and striking design. Your responsibilities include crafting innovative menus, overseeing kitchen staff, and ensuring high standards of quality, safety, and presentation. You will collaborate with mixologists, music curators, and the hospitality team to create an immersive guest experience. Core Responsibilities
Lead Kitchen Operations: Oversee daily culinary activities, ensuring efficient service. Menu Development: Create seasonal, innovative, and locally inspired menus with the Executive Chef. Team Leadership: Assist with hiring, training, and managing kitchen staff, fostering excellence and collaboration. Kitchen Operations Management: Ensure smooth daily operations, adhere to SOPs, and coordinate between FOH and BOH. Quality Control & Cost Management: Maintain high standards, manage inventory, control costs, and reduce waste. Compliance & Safety: Enforce health, safety, and sanitation regulations. Vendor Relations: Build relationships with suppliers for quality and sustainability. Event Support: Assist in planning and executing special events and tastings. Guest Interaction: Engage with guests to gather feedback and enhance their experience. Innovation & Trends: Introduce new techniques, recipes, and plating styles to stay competitive. Additional Details
Seniority Level: Mid-Senior level Employment Type: Full-time Job Function: Management and Manufacturing Industry: Hospitality This job posting is active. No indication that it has expired.
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