Executive Sous Chef 2

About the role

The Executive Sous Chef will work under the direction of the Executive Chef, overseeing the preparation of meals for guests, managing food inventory, adjusting food production to meet fresh ingredients availability, and leading the kitchen team.

Responsibilities

• Oversee the preparation of meals for guests
• Maintain food inventory
• Adjust food production to meet fresh ingredients availability
• Oversee hourly team members on a day-to-day basis
• Contribute to menu development
• Lead and support a collaborative kitchen team
• Staff the kitchen independently when the Executive Chef is not onsite
• Assume full ownership of the kitchens when the Executive Chef is not onsite
• Develop and maintain high standards of guest satisfaction with culinary offerings

Requirements

• 7+ years of professional experience, including 5+ years in culinary roles
• Degree in Culinary Arts preferred
• Skilled in food preparation, menu planning, execution, and quality control
• Experience supervising, and training kitchen staff in safety, sanitation, and production practices
• Strong focus on guest satisfaction, menu responsiveness, and maintaining cooperative relationships across departments

Qualifications

• Skilled in food preparation, menu planning, execution, and quality control
• Experience supervising, and training kitchen staff in safety, sanitation, and production practices
• Strong focus on guest satisfaction, menu responsiveness, and maintaining cooperative relationships across departments

Skills

• Leadership skills
• Teamwork and collaboration
• Attention to detail
• Problem-solving abilities
• Customer service skills

Benefits

• Medical, dental, vision, life insurance
• 401(k)
• Paid Time Off
• Career Growth Opportunities
• Free meals during shift
• Monthly family events
• 20% discount at all ENPHG brands

Pay

$60,000 - $80,000 annually

Schedule

Full-time role averaging 50 hours per week, including some evenings and weekends