Executive Sous Chef

About the role

The Executive Sous Chef position at Brandon Wilde is a hospitality-focused role within a Life Plan Community. This role requires three (3) years of experience in a hotel, restaurant, or club with fine dining, and culinary education or two years of college. The ideal candidate should have supervisory experience, knowledge of kitchen equipment operations and maintenance, some knowledge of nutrition and diet, and ability to understand and follow instructions in English.

Responsibilities

• Assists the kitchen staff in all aspects of service as required.
• Responsible for the direction of the department in the absence of the Executive Chef.
• Planner and executor of the planned menu and execution of all menus, including Seasonal Cycle menus, Special Theme Day menus, and Holiday Buffets.
• Maintains work schedules for kitchen employees.
• Aids in annual performance reviews for all kitchen employees.
• Aids in ongoing in-service education programs for employees and assists in the leadership of regular meetings with kitchen staff.
• Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed.

Requirements

• Three (3) years of experience in a hotel, restaurant, or club with fine dining preferred.
• Dining Room experience desirable.
• Culinary education or two years of college.
• One year of supervisory experience.
• Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Health Care experience desirable.
• Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic.
• Ability to understand measurements and conversions.
• Must be ServSafe Certified.

Qualifications

• Three (3) years of experience in a hotel, restaurant, or club with fine dining preferred.
• Dining Room experience desirable.
• Culinary education or two years of college.
• One year of supervisory experience.
• Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Health Care experience desirable.
• Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic.
• Ability to understand measurements and conversions.
• Must be ServSafe Certified.

Skills

• Excellent communication skills.
• Strong organizational and time management skills.
• Ability to work independently and as part of a team.
• Knowledge of food safety and sanitation practices.
• Ability to manage multiple tasks and priorities.

Benefits

• Medical, dental, and vision insurance.
• Free parking.
• Life insurance.
• AD&D insurance.
• 401(k) with company match.
• Employee assistance program.
• Long-term disability insurance.
• Generous PTO and paid holidays.
• On-site gym and an Olympic size swimming pool.
• An exceptional work environment that is both engaging and fun.
• Resident sponsored appreciation bonus and educational scholarships.

Pay

$48,000 - $55,000 annually.

Schedule

Full-time position.