Position: EXECUTIVE SOUS CHEF
About: Responsible for the overall operation and direction, administration and coordination of activities of the back of the house of a restaurant and food outlets. Supervises assigned staff and works with interdepartmental personnel and front of house F&B management to ensure the operational effectiveness of food outlets involving the daily production and quality of food.
Requirements: Minimum 5 years experience in a supervisory position in back of house F&B operations, preferably within the hospitality industry; Strong written and verbal communication skills; Proven success leading others; Proven successful experience maintaining appropriate labor and food costs; Understanding of and experience with P&L’s, budgets, forecasting, and scheduling; Ability to manage multiple tasks and remain calm in a very high-paced environment; Ability to effectively communicate in English, both written and verbal; Must be multi-faceted and able to work relief shifts in all BOH operations; Must maintain open availability; Must be able to work varied shifts to include weekends, Holidays and graveyard; Ability to compute basic mathematical calculations quickly; High school diploma or equivalent
Benefits: Employee discount on food and beverages, 401(k), Flexible work schedule conducive to work-life balance, Comprehensive health insurance
