Position: Executive Sous Chef| Crown Complex
About: To oversee the direction of the kitchen’s daily activities and culinary department in accordance with company policies and objectives to ensure guest satisfaction, profitability, and a positive work environment. Responsible for the overall kitchen and culinary operations including food and labor cost controls. The Executive Chef provides oversight and resolution responsibility for employee performance issues and ensures event success by mentoring and training employees to meet quality standards.
Requirements: Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods; ability to positively interact with diverse personalities and develop results-oriented staff; ability to recognize problems and find solutions quickly; detail-oriented and able to prioritize effectively in a changing environment; self-directed with the ability to work in a team setting; flexible schedule availability including nights, weekends, and long hours; minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue; demonstrated track record of meeting projected costs; professional appearance and presentation required; knowledge of MS Word/Excel/Outlook; holds a current Food Handler’s card and alcohol service permit if required; working knowledge of employee scheduling in hospitality; ability to obtain and maintain certification in a nationally recognized sanitation program
Benefits: health insurance, dental insurance, vision insurance, 401(k) savings plan with matching, paid time off including vacation days, sick days, and 11 holidays
