Executive Culinary Supervisor
4 weeks ago
The Sous Chef will be a highly skilled and experienced professional with a strong background in culinary arts and management. The ideal candidate will have a proven track record of supervising day-to-day culinary operations, including menu planning, food preparation, and inventory management. This role will require excellent communication and leadership skills, as well as the ability to work effectively in a fast-paced environment.
Key Responsibilities:
* Supervise and coordinate the preparation and presentation of food and beverages
* Develop and implement menu plans and recipes
* Manage inventory and supplies, including ordering and receiving
* Ensure high standards of food safety and sanitation
* Provide excellent customer service to patients and employees
Requirements:
* High School Diploma or equivalent required
* Formalized culinary training preferred
* Minimum of 5 years culinary experience required, with at least 2 years in a supervisory role
* Food Handlers or ServSafe certification required within 90 days of hire
Working Conditions:
* Work in a fast-paced environment with frequent interruptions
* Stand for long periods and lift up to 50 pounds
* Work in a team environment with frequent communication and collaboration
What We Offer:
* Competitive salary and benefits package
* Opportunities for professional growth and development
* Collaborative and supportive work environment
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