Executive Sous Chef

Are you someone who loves complex problems and challenges? Are you obsessed with making sure every ‘i’ has been dotted and every ‘t’ has been crossed? Are you naturally inquisitive and always willing to look beyond the current task to the next logical step in solving a problem? Do you have a growth mindset and are looking for a career that will grow with you? If so, you might be a good candidate for this role.

Job Description

As an Executive Sous Chef, you will be responsible for directing and participating in the preparation, seasoning, and cooking of a variety of dishes including salads, soups, fish, meats, vegetables, and desserts. You will additionally plan and price menu items, order supplies, and maintain records and accounts.

Job Duties and Responsibilities

Develop and maintain creative and exciting menus, ensuring a diverse variety of dishes and maintaining seasonality.

Supervise and participate in the preparation, cooking, and presentation of dishes to ensure consistency and high quality.

Maintain a high level of food safety and hygiene standards, adhering to relevant guidelines and regulations.

Plan and price menu items, working within budgetary limitations and considering cost-effectiveness.

Order supplies and manage inventory, keeping stock levels accurate and minimizing waste.

Train and mentor junior culinary team members, sharing your knowledge and expertise.

Collaborate effectively with front-of-house staff and management to ensure a harmonious and efficient operation.

Continuously strive to improve and enhance the guest dining experience through creativity, innovation, and attention to detail.

Implement and maintain food portion control and presentation standards.

Regularly review and update menu offerings, taking into account guest feedback, industry trends, and seasonal availability.

Complete additional tasks or responsibilities as assigned.

Work Experience

Manages the activities of service, support, or technician teams

Decisions are guided by policies, procedures, and local business plan

Receives guidance and oversight from higher-level manager

Typically doesn't perform the work supervised

Has 4 to 5 years of work experience

Has at least 4 years of management experience

Competencies

Interpersonal Skills

Job Functional Knowledge

Leadership

Problem Solving

Talent Development

Teamwork and Collaboration

Action Management

Business Expertise

Championing Guest Needs

Impact

Innovation

Education

Associate's Degree or Bachelor's Degree in Culinary Arts or a related field is preferred.

Equivalent combination of education and experience will be considered.

Certifications

ServSafe Food Handler

American Culinary Federation (ACF)

Certified Executive Chef (CEC)

Certified Sous Chef (CSC)

Additional certifications may be required or preferred

Does this opportunity resonate with your aspirations? Your time is valuable, and we assure you that this discussion will be worth every second. Feel free to submit your resume!

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, protected veteran status, genetics, gender identity or expression, national origin, or disability.

Requisition ID: 15064