Role OverviewThe Executive Sous Chef will work closely with the Executive Chef to create exciting and innovative food while providing strong leadership and exceptional service to guests. This role plays a key part in the day-to-day operation of the kitchen, banquet execution, restaurant operations, team development, and overall financial performance.
What You Will Do
Responsibilities include taking an active leadership role in banquet and special event operations, supervising food production, leading the kitchen in the absence of the Executive Chef, and assisting with ordering, receiving, and maintaining inventory.
Why It Might Be a Fit
The ideal candidate is passionate about cooking methods, ingredients, and industry standard practices and trends, with a minimum of 2 years of previous Sous Chef experience in a high-volume, full-service restaurant.
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 of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software
Benefits
- Competitive salary
- Benefits package
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
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