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 the direction of the Executive Chef. They are responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy based on four core beliefs: 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, high standards, and good judgment with the ability to make timely and sound decisions; versatility, flexibility, and willingness to work within constantly changing priorities with enthusiasm; acute attention to detail; ability to communicate effectively with individuals at all levels and from various backgrounds
