Job Description
Executive Sous Chef
Upscale Steakhouse
Job Title: Executive Sous Chef
Job Description: The primary responsibility of the Executive Sous Chef is to always provide the highest quality of service to the customer. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours, and maintaining all company standards and those of regulatory agencies. The Executive Sous Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Sous Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking, and serving food. The Executive Sous Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, and developing and promoting associates.
Benefits:
Health, Dental, and Vission Insurance
401K with company match
15 days of PTO plus an additional 7 paid holidays
Transportation reimbursement
Qualifications:
It is preferred that the Executive Sous Chef candidate have a culinary degree, or equivalent culinary management experience of three to five years.
Our Executive Sous Chef should have previous experience working as a Sous Chef in a high-volume, high-end multifaceted restaurant
The Executive Sous Chef must have strong leadership skills and a desire to work with an industry leader
Full-time