Role OverviewThe Executive Sous Chef 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
The Executive Sous Chef will 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, kitchen equipment, and materials.
Why It Might Be a Fit
The Executive Sous Chef will be responsible for implementing cost control measures, adhering to budgetary guidelines, and ensuring the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety.
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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