Position: Executive Sous Chef
About: Responsible for managing the kitchen and kitchen personnel, ensuring quality preparation of menu items, and proper handling/storage of food items. Coordinates food purchases, maintains menus, and manages food and labor costs effectively.
Requirements: High school diploma or equivalent required; experience in kitchen management or culinary field preferred; strong knowledge of food preparation, safety standards, and menu planning; excellent communication and leadership skills; ability to prioritize tasks and manage a kitchen team efficiently
Benefits: Employee discount on food and beverages, 401(k) retirement plan, Flexible work schedule, Health insurance
