Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $75,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
performance bonuses
Job Description
Our establishment is a renowned and iconic brand within the hospitality industry, recognized for its commitment to excellence and superior culinary experiences. We pride ourselves on upholding core values and maintaining stringent policies and procedures that ensure exceptional service and quality in all aspects of our operation. As a leader in fine dining with a high-volume setting, we continually strive to foster a culture of teamwork, professionalism, and innovation. We are currently seeking a dedicated Executive Sous Chef to join our leadership team and help drive the culinary department to new heights. This is a full-time position with an attractive... Show More
Job Requirements
- Five years experience in fine dining high-volume environment
- Progressive industry and culinary management experience
- Good organizational skills
- Strong oral and written communication skills
- Ability to operate kitchen appliances safely
- Advanced knife skills
- Outstanding organizational and time management skills
- Satisfactory physical and mental health
- Ability to work with public and comply with health and safety regulations
- Able to perform essential functions with or without accommodation
- Able to stand and walk for up to 8 hours per shift
- Able to carry up to 50 lbs and sustain repetitive motions
- Must work weekdays, weekends, and holidays
- Capable of multitasking, leading, and communicating effectively
- Ability to speak Spanish is a plus
- Basic math proficiency
- Knowledge of budgeting, tracking, and inventory systems
- Demonstrate positive supervision and leadership abilities to motivate co-workers
Job Qualifications
- Associate degree in culinary arts or 5 years of relevant professional cooking experience
- At least 1 year experience as sous chef, chef, or kitchen manager in supervisory capacity
- Strong interpersonal and communication skills
- Commitment to hospitality and service excellence
- Effective management and leadership skills
- Possession of required food certifications
- Experience with performance management, coaching, and disciplinary actions
- Competency in POS systems, scheduling software, and Microsoft Office
- Culinary degree is desirable but combination of practical experience and education is acceptable
Job Duties
- Direct and coordinate kitchen staff engaged in preparing and cooking food
- Cook and portion meats, fish, and produce as needed
- Manage cost and quality control, labor, safety, and sanitation practices
- Complete health and safety logs, line checks, temp logs, receiving logs, and self-audits
- Prepare station guides and conduct daily station line checks
- Monitor product labeling and rotation
- Supervise daily kitchen operations and assist Executive Chef with food ordering, menu planning, and recipe testing
- Manage expo duties and communicate with front-of-house staff about menu items and dietary restrictions
- Ensure compliance with corporate procedures and health regulations
- Coach and instruct kitchen co-workers in proper cooking and plating techniques
- Collaborate with Executive Chef to meet financial goals for food and labor costs
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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