Role OverviewAs the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production.
What You Will Do
Oversee the development and execution of menus and meal planning/production, ensure cleanliness and sanitation of the kitchen, procure food supplies and kitchen equipment, and determine budgetary requirements for food supplies and kitchen equipment.
Why It Might Be a Fit
This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position.
Requirements
- High school diploma or equivalent
- A minimum of 3 years of experience as a Sous Chef
- Health and sanitation card
- Food service management certification, Serve Safe
Benefits
- Medical, dental, and vision coverage
- Life insurance
- Short-term and long-term disability insurance
- 401(k) retirement savings plan
- Generous paid time off and leave programs
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