Position: Sous Chef-260 EX
About: Respected fine dining establishment seeking an experienced Executive Chef to lead the back-of-house operations, ensure food quality, and manage kitchen staff effectively. This role involves overseeing various aspects of the kitchen, including inventory, wastage, and staff management to maintain high standards of service and quality dishes.
Requirements: Minimum of 3-4 years experience in a similar high-volume culinary environment; Culinary training and passion for gastronomy; Proficiency in managing all kitchen stations; Food Serve Safe certification and knowledge of sanitation regulations; Strong communication skills and ability to lead a team effectively; High school diploma or equivalent trade school certification; Ability to work flexible hours including weekends and holidays; Creativity in recipe creation and familiarity with food handler’s certificate
Benefits: Competitive salary range of $66k-$72k, Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities, Professional development opportunities, Neat and well-groomed appearance standards, Bilingual or multilingual abilities are beneficial
