Role OverviewAs the Executive Sous Chef, you will be a key leader in the culinary team, overseeing daily kitchen operations, including meal planning, procurement of food supplies, and kitchen equipment. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency.
What You Will Do
You will oversee the development and execution of menus and meal planning/production, adapt to forecasted Member counts to ensure optimal service and product quality. You will also 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. You will lead the recruitment, selection, and hiring processes for kitchen staff, and coordinate scheduling and adjust work hours and responsibilities to meet operational needs.
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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