Position: Executive Sous Chef
About: Partner with the Executive Chef to direct and coordinate activities of the culinary department, lead the culinary team, and maintain established operational standards. May have responsibility for a specific department such as Banquets or a la carte service.
Requirements: Previous experience in a lead culinary role; high school diploma or equivalent required; Bachelor’s degree, culinary degree, or certificate preferred; strong attention to detail, planning, and organizational skills; experience supervising others and leading a team preferred; good verbal and written communication skills
Benefits: health insurance, 401(k)
