Executive Sous Chef

Benefits

• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style
• Assist the Executive Chef in managing all back‑of‑house staff in an upscale/fine‑dining kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories and ordering of food and supplies
• Maintain sanitation procedures and organization of work area, adhering to all OSHA regulations

Qualifications

• At least 2 years of culinary management experience in an upscale/fine‑dining establishment
• Strong knowledge of back‑of‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict‑resolution skills
• Stable and progressive work history with a strong work ethic
• Graduate of an accredited culinary program (preferred)

Pay

Salary range: $70,000.00 – $85,000.00 per year. This is a tipped position that does not earn tips.