Executive Sous Chef

The Executive Sous Chef will be responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The ideal candidate will have a passion for food and cooking, as well as experience in managing a team of culinary professionals.

Responsibilities:

• Assist the Executive Chef in menu planning and recipe development
• Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers
• Ensure that all food is prepared to the highest quality standards and presented in an attractive manner
• Maintain inventory levels and order supplies as needed
• Ensure that all kitchen equipment is properly maintained and in good working order
• Adhere to all health and safety regulations
• Assist in the development of new menu items and specials
• Collaborate with the front-of-house staff to ensure a seamless dining experience for guests

Requirements:

• 5+ years of experience in a high-volume restaurant kitchen
• Experience in managing a team of culinary professionals
• Strong knowledge of food preparation and presentation techniques
• Excellent communication and leadership skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Flexibility to work evenings, weekends, and holidays as needed
• Culinary degree or equivalent experience preferred
• We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term
  Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms
  and hotel discounts.