Position: Executive Sous Chef
About: SMG Moscone Center – SAVOR, located in San Francisco, is seeking a Kitchen Manager to coordinate all activities of the F&B Kitchens, oversee food production, menu planning, and training of kitchen staff ensuring efficient and profitable food service.
Requirements: Certification of course completion from an accredited culinary school, college or technical school; three or more years of hands-on experience; five or more years of Kitchen/culinary supervisory experience; ability to use, maintain, and train others in the use of basic food service and kitchen equipment; expertise in food values and nutrition; current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation; strong communication skills and the ability to read, write and understand English; ability to work with mathematical concepts and apply them to culinary situations; basic PC application skills such as Excel and Word; ability to effectively present information to top management, public groups, and/or boards of directors
Benefits: health insurance, dental insurance, 401(k)
