Executive Sous Chef (Presbyterian College)

Duties & Responsibilities

• Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures
• Hire, orientate and train team members to ensure that the highest standards of quality are met
• Create and manage production team member schedules
• Order food, kitchen supplies and equipment in accordance with company vendor policies
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Establish controls to minimize food and supply waste and theft
• Plan and supervise special events
• Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems

Requirements

• Executive Chef experience managing a busy kitchen
• Culinary certification preferred
• Experience ordering and monitoring supplies
• Creativity and passion to help our team produce innovative dishes
• Excellent verbal & written communication skills
• A passion towards safety and sanitation
• Ability to create a talented staff to provide consistency in all food and service functions
• Professional appearance
• Ability to provide a high level of customer service

Benefits

• A family culture and atmosphere
• Competitive compensation
• Health, dental, vision, and life insurance for full-time team members
• 401(k) with generous company match
• Paid vacations and holidays
• Immensely training and growth opportunities