Executive Sous Chef

Qualifications

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment.
• Strong knowledge of back of house operations, including staff supervision and inventory controls.
• Excellent communication, leadership, and conflict resolution skills.
• Stable and progressive work history with a strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead by example management style.
• Assist the Executive Chef in managing back of house staff, focusing on training and development.
• Achieve or exceed budgeted labor and cost centers through effective planning.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization in compliance with OSHA regulations.

Benefits

• Extensive and well-rounded training program.
• Continued career development and growth opportunities.
• Generous employee discounts on dining, retail, amusements, and hotels.
• Multiple health benefit plans to suit your needs.
• Dental, vision, voluntary life, short-term disability, flexible spending accounts, and 401(k).
• Paid sick leave and paid time off.
• Monthly discretionary bonus potential.