Executive Culinary Officer
4 weeks ago
The Sous Chef is a key member of our culinary team, responsible for overseeing food production, ensuring quality and cleanliness, and supporting the Executive Chef. This role requires strong leadership and communication skills, as well as the ability to work in a fast-paced environment.
Key Responsibilities:
- Lead and assist the kitchen staff in food production, ensuring adherence to recipes and quality standards.
- Develop and implement kitchen procedures to maintain high standards of cleanliness and safety.
- Collaborate with the Executive Chef to plan menus and manage inventory.
- Train and mentor kitchen staff to improve skills and performance.
- Monitor and control food costs, ensuring efficient use of resources.
- Perform additional responsibilities as requested by the Executive Chef.
Requirements:
- 2 years' experience in a similar role, with a minimum of 5 years' progressive BOH restaurant experience.
- Detailed-oriented with strong emphasis on accuracy and time management.
- Excellent interpersonal, verbal, and written communication skills.
- Strong familiarity with OSHA and local Department of Health Regulations.
- PC literate with working knowledge of Outlook, Esysco, and MS Excel preferred.
- Degree in Culinary Arts is a plus.
Physical Demands:
- Physical demands include light work, prolonged walking and/or standing, and occasional exertion of up to 35lbs of force.
Disclaimer:
The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. We are an Equal Opportunity Employer and recognize that people are our finest asset. We maintain a drug-free workplace and consider qualified applications with criminal histories in a manner consistent with local, state, and federal law. All job offers are contingent upon successfully passing a background check.
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