Position: Executive Sous Chef
About: The Executive Sous Chef’s general responsibilities revolve around assisting the Executive Chef with the management of the Back of the House staff. This role is hands-on and requires attention to detail along with a positive work attitude. The Executive Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. The Executive Sous Chef must enforce restaurant policy and invoke disciplinary action when appropriate. During downtime, the Executive Sous Chef delegates duties such as prepping, cleaning and other kitchen duties to staff. The Executive Sous Chef is responsible for inventory, product, as well as menu creation. An Executive Sous Chef must be responsive to change and have the ability to improvise as the situation dictates. The Executive Sous Chef is responsible for ensuring all safety and sanitation precautions are taken to maintain a safe and clean work environment.
Requirements: Must have a BS/BA degree or equivalent in a culinary field of study; Must have a minimum of 3 to 5 years high volume fine dining experience
Benefits: Paid Time Off, Health, Dental and Vision insurance, 401k Contribution, 100% Company paid Life and AD&D Insurance, 100% Company paid Short Term Disability, Learning and Development Programs, Mobility and Advancement Opportunities, Pet Insurance, 20% Discount at Atlas properties!
