Executive Culinary Manager
6 days ago
The Sous Chef will be responsible for managing all culinary aspects of our performance food service operation. This includes daily kitchen operation management, scheduling, development, and enforcement of standards. The Sous Chef assumes full responsibility for the operation in absence of the Executive Chef.
Key Responsibilities:
• Assist the Executive Chef with overall kitchen operation as a successful independent profit center
• Exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions
• Assist in supervising all kitchen areas to ensure a consistent, high-quality product is produced
• Supervise hourly food service associates, including training, counseling, and recommending disciplinary action as appropriate
• Maintain a well-organized kitchen that reflects the highest of standards
• Assist in all culinary aspects of menu production, including daily service tastings and meal checks
Requirements:
• 3-5 years' experience in professional busy kitchen
• 2 years of food service management experience
• Previous experience in volume cooking preferred
• Strong experience in preparing authentic Latin cuisines, specifically Dominican, Cuban, Puerto Rican
• Current ServSafe certification
• A working knowledge of baseball
• A working knowledge of culinary nutrition and adjusting recipes to fit athlete's nutritional needs
• Excellent knowledge of kitchen equipment and advanced knife skills
• Ability to work under pressure and remain on your feet for several hours at a time
• Ability to lift and carry up to 45 pounds
• Ability to withstand high temperature conditions, bend, kneel, and stoop
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