Executive Sous Chef ($80-100K ) High Volume / Fine Dining)

About the role

Under the direction of the Executive Chef, the incumbent consults daily with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation, and presentation. This role supervises the daily operations of the kitchen.

Responsibilities

• Preparing meals and food to meet guest specifications in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Managing kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef

Requirements

• Minimum 4 years’ experience as a Sous Chef in Fine Dining/High Volume
• Open availability including weekends, evenings, and holidays
• Flexible and willing to adapt to ongoing changes
• Able to inspire, motivate, and develop employees
• Proven track record in building high-performing teams
• Professional and confident verbal and written communication with guests, employees, and ownership
• Interest in hospitality
• Must be flexible and team-oriented
• Ability to work under pressure with grace and ease
• Available to work evenings and weekends
• Ability to multitask, efficient, and a fast worker
• Able to lift up to 50 lbs. occasionally

Benefits

• Exceptional wages and bonus opportunities
• Dining benefits
• 401k plan
• Schedule set two weeks in advance
• Opportunity to work and grow in one of the most dynamic restaurant groups in the country

Schedule

Evenings and weekends required; schedule set two weeks in advance.