Executive Sous Chef

Position Summary

The Executive Sous Chef will collaborate with the Executive Chef, Director of Culinary Experience, Associate Director of Culinary Experience, and Catering Manager to enforce all food safety policies and procedures.

Job Qualifications And Requirements

• 7+ years’ experience managing high volume and fast paced commercial kitchens and experience in a culinary leadership role preferred.
• Culinary degree is preferred.
• Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures.
• Able to think on their feet and create, produce, and deliver excellent product on the fly.
• Demonstrate knowledge of current culinary/market trends and creative food presentation.
• Highly organized and proficient in time management.
• Proficient in computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory.
• Safe Food Handling Certification Serve Safe preferred.
• Excellent record of kitchen and staff management.
• Experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Ability to communicate clearly with managers, kitchen and dining room staff and guests.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• Ability to frequently lift/move up to 50 lbs., and occasionally lift/move up to 100 lbs.
• Authorization to work in the U.S.