Role OverviewThe Executive Sous Chef will work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
What You Will Do
Responsibilities include: monitoring food production, ordering, cost, and quality; ensuring proper safety and sanitation of all kitchen facilities and equipment; overseeing all restaurant kitchen operations; and performing administrative tasks.
Why It Might Be a Fit
The ideal candidate will possess strong leadership, communication, organization, and relationship skills, with experience in staff management, administrative responsibilities, and classical cuisine.
Requirements
- 5 to 10 years' experience in a top, first-class restaurant
- In-depth skills and knowledge of all kitchen operations
- Background in staff management, administrative responsibilities, and classical cuisine
- NYC Department of Health Food Handling Certification, or similar certification
- Knowledge of OSHA Standards
Benefits
- Salary Range: $91,000 - $115,000 Annually
]]>