Executive Sous Chef

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group is seeking an experienced and talented Executive Sous Chef.

The   Executive Sous Chef   is second in command in the kitchen and assumes responsibility for supervising the production of food at all stations, mentoring the sous chefs, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.

The right candidate will have the ability to work effectively in a team environment to maintain consistent food quality and restaurant standards. Candidates should also expect to track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to build the team.

Competencies & Qualifications:

• Extensive knowledge of French cuisine
• 5 years of experience in high volume or fine dining environment in a supervisory role
• Superb knife skills
• Familiarity with Michelin and Forbes standards
• Maintain health department, food quality, and company standards
• Ability to read and follow recipes and sanitation protocol
• Produce a high volume of work in a timely manner, which is accurate, complete and of high quality
• Actively practice food safety procedures
• Able to train and motivate team
• Assist the Executive Chef with recruiting, training and discipline as needed
• Excellent organizational skills
• Effective time management

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs
• Ability to work in a hot, fast-paced kitchen environment

If you are interested in the opportunity to be part of that growth within an organization whose values you share and that recognizes your dedication and hard work then we invite you to apply!