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 through 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 targets through effective planning.
Oversee weekly and monthly inventories and manage 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.
Full Job Description
Overview
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.
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
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
Graduate of an accredited culinary program is a plus
