Benefits:

401(k)

Competitive salary

Dental insurance

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

The Executive Sous Chef serves as second in command of the kitchen and assists the Executive Chef in preparing and supervising all food production. Must have a positive presence within the restaurant as a role model and part of the management team. The Executive Sous Chef will maintain a positive “win-win” attitude; always work to improve the restaurant; be supportive of decisions made by the management team; and present a united front to the staff.

Responsibilities

Ensure guest satisfaction through high-quality food standards

Supervise service particulars in every back-of-house department as well as assisting in the hiring and training of kitchen staff

Assist the Executive Chef all aspects of the kitchen, including ordering, inventorying, equipment needs, staffing, etc.

Work with management team to determine appropriate staffing levels

Continuously develop the BOH team through the identification of ongoing training needs and the implementation of policies and procedures

Maintain high standards in all areas of safety, security and sanitation, including preventative maintenance, cleaning and repairs of equipment

Qualifications

At least one year of kitchen management experience in a high-volume setting

Able to train and effectively manage the back-of-house staff

Thorough knowledge of and adherence to health department regulations and food handling and storage procedures

Technical and natural cooking abilities, including ability to perform all kitchen duties

Leadership, team-building and implementation skills

Basic PC/software knowledge and comprehension

Basic math knowledge and comprehension

Flexible work availability

Salary: Based on experience Job type: Full-time, salaried

Complete our short application today!