Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in leading all back-of-house operations by ensuring culinary excellence, operational efficiency, and a culture of accountability. This role oversees kitchen operations, coaches and develops culinary team members, maintains food quality and safety standards, manages labor and food costs, and ensures consistent execution of recipes and company standards while delivering an exceptional guest experience.

Physical Demands & Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, cold and/or physically demanding. Position requires occasional travel that may consist of driving and/or airplane flights for a period of one or more days therein requiring one or more overnight stays; notice of travel may be given with very short notice. Position requires occasional training that may take place on or off-site, by phone and/or online.

At-Will Statement & Job Description Disclaimer: This position is at-will. Sous Chefs have the right to resign at any time, for any reason, with or without notice, with or without cause. Likewise, Amalfi Llama has the right to terminate employment at any time, for any reason, with or without notice, with or without cause. This at-will employment relationship will remain in full force and effect notwithstanding any changes that may occur in position, title, pay or other terms or conditions of my employment with Amalfi Llama. This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. Nonessential functions of the job may be required to perform other related duties as assigned.

Qualifications:

• Displays a strong example and passion for our culture on every shift EDC!
• Must complete Management Program in Success Factors
• At least 21 years of age
• 4 years of experience on similar positions
• Food Manager certified

Eureka! Restaurant Group