Position: Executive Sous Chef
About: Lead by example and alongside the Culinary Director and Sous Chef to deliver effective and efficient dining experiences. Establish professional relationships with the team and provide educational opportunities to teach and develop skills. Well-versed in menu items and able to produce consistent dishes in fast-paced environments. Must possess stable work experience, Food Serve Safe certification, and strong communication skills. Flexible schedule required. Physical requirements include ability to work on feet for 8 hours and lift at least 40 pounds.
Requirements: Minimum of 3-4 years experience in a similar volume-based business. Culinary trained and passionate in developing as a Chef. Able to manage all stations on the line. High school diploma or equivalent trade school certification. Strong communicator, collaborator, and motivator. Ability to work in a demanding, fast-paced environment and possess creativity to create recipes from scratch. Food handler’s certificate required.
Benefits: Flexible schedule, Professional development opportunities, Health insurance, Paid time off, Employee discounts
