Job Overview
Compensation
Type:
Salary
Rate:
Range $62,200.00 - $79,400.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Flexible Schedule
Job Description
The Executive Sous Chef position is available within a dynamic Food and Beverage department, under the supervision of the Executive Chef. This establishment is a professional kitchen environment, likely within a hospitality setting such as a hotel, resort, or fine dining restaurant, dedicated to delivering exceptional culinary experiences to its guests. With a commitment to innovation, quality, and excellent service, the kitchen team plays a pivotal role in maintaining the restaurant’s reputation and exceeding customer expectations.
This role is designed for an experienced culinary professional who thrives in a fast-paced environment and has a passion for bot... Show More
This role is designed for an experienced culinary professional who thrives in a fast-paced environment and has a passion for bot... Show More
Job Requirements
- 2 or 4 year degree in Culinary Arts or Hospitality Management preferred
- minimum two years experience as a sous chef or similar
- flexible schedule including nights, weekends, and holidays
- exceptional cooking skills
- knowledge of cooking methods and industry standards
- ability to effectively manage kitchen staff
- knowledge of health and safety regulations
- proficiency with Microsoft Office and restaurant software
- ability to multitask and work under pressure
- advanced communication skills
- attention to detail
- customer service focused
Job Qualifications
- Minimum two years experience as a sous chef or similar role
- exceptional cooking skills
- knowledge of various cooking methods and industry trends
- ability to manage and motivate kitchen staff
- familiarity with hotel and catering service standards
- knowledge of health and safety standards
- proficiency in Microsoft Office, POS, and restaurant management software
- multitasking ability
- strong verbal and written communication skills
- attention to detail and organizational skills
- customer service oriented
- flexible schedule
Job Duties
- Supervise the production of food at all stations
- organize the kitchen for efficient operation
- lead kitchen operations in the absence of the Executive Chef
- tackle and resolve kitchen issues
- assist in menu preparation and design
- audit food storeroom items
- maintain quality and health code compliance
- create tasting menus for events
- analyze client feedback and implement improvements
- train and manage auxiliary kitchen staff
- enforce kitchen standards and sanitation requirements
- maintain budgeted labor costs and control overtime
- assist in tracking food costs
- support financial targets and food quality objectives
- organize and conduct culinary team meetings
- manage kitchen opening and closing duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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