Executive Sous Chef

Job summary

The Executive Sous Chef oversees culinary production, menu development, and staff training while ensuring compliance with health, safety, and quality standards. They are responsible for managing operational systems, maintaining client relations, and coordinating equipment maintenance to ensure efficient kitchen performance.

Job details

The Executive Sous Chef oversees culinary production, menu development, and staff training while ensuring compliance with health, safety, and quality standards. They are responsible for managing operational systems, maintaining client relations, and coordinating equipment maintenance to ensure efficient kitchen performance. Candidates must have a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Proficiency in Microsoft Office and comprehensive knowledge of food trends, sanitation, and cost controls are required.

What you’ll do

The Executive Sous Chef oversees culinary production, menu development, and staff training while ensuring compliance with health, safety, and quality standards. They are responsible for managing operational systems, maintaining client relations, and coordinating equipment maintenance to ensure efficient kitchen performance.

Requirements

Candidates must have a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Proficiency in Microsoft Office and comprehensive knowledge of food trends, sanitation, and cost controls are required.

Benefits

• Tuition Waiver Program

Listed skills

• Quality assurance · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Communication · Preferred
• Microsoft Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary supervision
• Menu development
• Food safety
• Health and safety compliance
• Staff training
• Cost control
• Inventory management
• Microsoft Office
• Communication
• Operational systems improvement
• Customer relations
• Quality assurance

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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