Job Description

The Executive Sous Chef will be responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The ideal candidate will have a passion for food and cooking, as well as experience in managing a team of culinary professionals. Responsibilities: Assist the Executive Chef in menu planning and recipe development Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers Ensure that all food is prepared to the highest quality standards and presented in an attractive manner Maintain inventory levels and order supplies as needed Ensure that all kitchen equipment is properly maintained and in good working order Adhere to all health and safety regulations Assist in the development of new menu items and specials Collaborate with the front-of-house staff to ensure a seamless dining experience for guests Requirements: 5+ years of experience in a high-volume restaurant kitchen Experience in managing a team of culinary professionals Strong knowledge of food preparation and presentation techniques Excellent communication and leadership skills Ability to work in a fast-paced environment and handle multiple tasks simultaneously Flexibility to work evenings, weekends, and holidays as needed Culinary degree or equivalent experience preferred We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. #J-18808-Ljbffr

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