Executive Sous Chef

Responsibilities

• Aid the Head Chef in menu planning and development
• Supervise daily kitchen operations to ensure efficiency
• Maintain high standards of food quality, presentation, and safety
• Train, mentor, and lead kitchen staff in culinary techniques
• Manage inventory, ordering, and supplier relationships
• Ensure compliance with health and safety regulations
• Collaborate with front-of-house staff to enhance the guest experience
• Develop and test new recipes to refine our menu offerings

Requirements

• Associate degree in Culinary Arts or related field
• 2+ years of experience in a professional kitchen environment
• Strong knowledge of various cooking techniques and cuisines
• Proven leadership and organizational skills
• Excellent communication and interpersonal abilities
• Ability to work under pressure and meet deadlines
• Passion for culinary excellence and innovation
• Familiarity with kitchen equipment and inventory management

Benefits

We offer a comprehensive benefits package that values work-life balance and continuous professional development.

Pay

The salary for this position ranges from $75,000 to $85,000 annually.

Schedule

This is a full-time, on-site position.