Executive Sous Chef

As the Executive Sous Chef, you will oversee daily kitchen operations, manage kitchen personnel and production, and implement cost control measures to ensure the profitability of the Food Preparation Department. This role involves managing kitchen staff, ensuring high-quality food preparation, and maintaining cost efficiency.

Requirements

• High school diploma or equivalent
• A minimum of 3 years of experience as a Sous Chef
• Health and sanitation card
• Food service management certification, Serve Safe

Benefits

• Medical, dental, and vision coverage
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement savings plan
• Generous paid time off and leave programs