If you thrive in a fast-paced, high-volume culinary environment where food quality and presentation are held to a high standard and can say that you are genuinely willing to learn as well as develop others, this may be a match for you.
Seeking an experienced culinary guru with the ability to motivate and mentor a team. The Executive Sous Chef supports the Executive Chef in managing the back of the house culinary operations and works hand in hand with the Sous Chefs and Cooks on daily set up while ensuring that all standards are consistently achieved. The Sous Chef also assists in controlling food/labor costs, reporting, scheduling, inventory, purchasing, safety and sanitation, training, and employee performance.
Must have a minimum 5+ years of progressive culinary experience with managerial responsibilities of at least 20 BOH employees
Strong interpersonal, verbal, written skills, and ability to communicate clearly with employees and guests are detrimental
Prior experience in an upscale, high-volume ($3 million/annual sales volume or greater), full-service restaurant
Must be able to demonstrate effective leadership skills