Position: Executive Sous Chef
About: Seeking an Executive Sous Chef for a restaurant, primarily a Monday-Friday role with occasional weekends and few evenings, offering an excellent opportunity for career growth. The ideal candidate should have experience managing large operations with multiple outlets, supporting the Executive Chef in overseeing kitchen operations, and maintaining a safe work environment for the staff.
Requirements: B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; at least 3-5 years of relevant culinary experience; mastery of various kitchen positions and stations; ability to think quickly and handle dynamic service situations; knowledge of food cost management and quality standards; excellent interpersonal and communication skills; food service sanitation certification (SERVSAFE, HACCP); understanding of culinary market trends and creative food presentation
Benefits: health insurance, 401(k), flexible work schedule, comprehensive health insurance
