Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $56,485.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
paid time off (vacation days, sick days, 11 holidays)
Job Description
The Executive Sous Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive work environment. They assist the Executive Chef with kitchen operations, event planning, food preparation, and production, among other tasks assigned by the Executive Chef or Food and Beverage Director.
Job Requirements
- Technical proficiency and minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue
- ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors
- active listening and effective communication skills
- expertise in developing staff through training, evaluation, motivation, coaching, and counseling
- ability to recognize and solve problems creatively
- detail-oriented and able to prioritize effectively in a dynamic environment
- self-directed with a team-oriented approach
- flexible schedule availability including nights, weekends, and long hours
- knowledge of computer software and maintenance of necessary permits and certifications for the role.
Job Location
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