Executive Sous Chef

Overview 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 time off
• Monthly discretionary bonus potential

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes" attitude and a hands‑on, lead‑by‑example management style
• Assist the Executive Chef in the management of 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

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back‑of‑the‑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; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range: USD $75,000.00 - USD $85,000.00 /Yr.