Executive Sous Chef

Operations

Plan and execute daily and seasonal menus. Develop and maintain a recipe system. Conceive, test and develop new recipes. Inventory purchasing. Food purchasing – meats, dairy, seasonal produce, dry goods, etc. Manage the back of house staff for three restaurants. Manage the production and execution of On and Off Premise Catering.

Supervision

• Assist with recruitment and evaluation of kitchen staff.
• Write and monitor daily production schedules and prep lists.
• Run kitchens daily production.
• Scheduling of all kitchen staff; dishwasher staff.
• Control labor and food cost within the kitchen staff.
• Supervise culinary staff.
• Practice and oversee all procedures of H.A.C.C.P (Sanitation) plan.
• Work with leadership team to implement strategic plans of all restaurant operations.

Training

• Conduct on-going training of kitchen staff to include:
• Culinary training
• Sanitation/safety training
• Equipment training

Knowledge, Skills, and Experience

• Minimum 2 year culinary degree.
• 2 years successful catering experience.
• Baking and pastry skills preferred.
• Serve Safe Certified.

Compensation

In accordance with state law, the rate or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), reasonable estimate of the base compensation for this role. The actual amount may be higher or lower, based on non-discriminatory factors such as experience, knowledge, skills, abilities, shift differential, and location.

Pay

Annual Range/Hourly Rate: $66,895.00 - $90,505.00

Schedule

N/A