Executive Sous Chef

The Executive Sous Chef will work in collaboration with the Executive Chef to create exciting and innovative food, leading the kitchen team and providing exceptional service to guests.

What You Will Do

Responsibilities include supervising food production, leading the kitchen, assisting with paperwork, interviewing and hiring employees, and maintaining a high level of cleanliness in the kitchen facilities.

Why It Might Be a Fit

The ideal candidate is a passionate and creative leader with a minimum of 2 years of experience as a Sous Chef in a high-volume restaurant, with a degree in Culinary Arts or Hospitality Management preferred.

Requirements

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed
• Food Handler Certification, Alcohol Awareness Certification (if applicable)
• Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends
• Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards

Benefits

• Flexible schedule
• Food Handler Certification, Alcohol Awareness Certification (if applicable)
• Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards