Position: Executive Sous Chef
About: The Executive Sous Chef manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products at Gibsons Restaurant Group, ensuring adherence to the company’s core beliefs of Hospitality, Quality, Family, and Value.
Requirements: Graduate of a recognized culinary school and 5 years related experience; current knowledge of regional and national trends in food and beverage; demonstrated proficiency in supervising and motivating subordinates; commitment to excellence and high standards; versatility and flexibility with acute attention to detail; ability to make timely and sound decisions; professional appearance and demeanor with effective communication skills at all levels.
