Position: Executive Sous Chef
About: The company is a restaurant seeking a Head Chef to oversee kitchen operations and food production, ensuring high-quality standards and efficient service. Responsibilities include supervising kitchen staff, collaborating with restaurant managers on menu changes, maintaining food quality, and managing culinary staff. The role requires strong leadership, communication, and organizational skills in a faced-paced environment.
Requirements: High School diploma, Culinary School, or Community College program certificate or equivalent preferred; 5 – 8 years minimum culinary experience required; 3 – 5 years Supervisory experience in a multiple venue operation; Experience with all kitchen equipment; Working knowledge of food safety and sanitation standards
Benefits: health insurance, 401(k)
