Position: Executive Sous Chef
About: The Executive Sous Chef will assist the Executive Chef in overseeing the day-to-day kitchen operations in accordance with department policies and procedures. They will ensure the highest standards of food quality and presentation, and assist with the management of kitchen staff. To be successful in this role, you must have previous experience in a senior kitchen manager role.
Requirements: Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential; Two-year associate degree in Culinary Arts or equivalent work experience preferred; Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required; Demonstrated financial acumen with P&L statements, and labor models is desirable; Must be organized, self-motivated, and proactive with strong attention to detail; Proficient with technology and computers (Microsoft Products & Google Workspace), and POS; Must be able to stand, lift and bend for extended periods of time; Must be able to bend and lift to 50 lbs; Must be able to walk up and down stairs while holding boxes or other items needed for the position; Role may include job duties or tasks requiring repetitive motion; Exposure to hot kitchen elements or cleaning materials; Must be able to work and remain focused in a fast-paced and ever-changing environment; Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays
