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Executive Sous Chef
2 months ago
Morton's The Steakhouse is seeking a highly skilled and experienced Executive Sous Chef to join our team. As a key member of our culinary leadership, you will be responsible for ensuring exceptional guest satisfaction and driving business growth through innovative menu development and operational excellence.
Key Responsibilities- Guest Satisfaction: Foster a culture of excellence in guest satisfaction by leading by example and demonstrating a commitment to a "Do Whatever It Takes Attitude".
- Culinary Leadership: Assist the Executive Chef in managing the back of house staff, including training, development, and follow-up, to ensure seamless kitchen operations.
- Cost Management: Achieve or exceed budgeted labor and other cost centers through effective planning and execution.
- Inventory Management: Assist in overseeing weekly and monthly inventories, and ordering of food and supplies, to maintain optimal stock levels and minimize waste.
- Sanitation and Safety: Maintain a clean and organized work environment, adhering to all OSHA regulations and ensuring a safe working environment for all staff.
- Culinary Experience: At least 2 years of culinary management experience in an upscale/fine dining establishment.
- Leadership Skills: Strong communication, leadership, and conflict resolution skills to effectively manage and motivate staff.
- Operational Knowledge: Strong knowledge and attention to detail on back of house operations, including staff supervision, inventory controls, and food/labor cost management.
- Education: Graduate of an accredited culinary program is a plus.
- Competitive Salary: USD $80,000 - USD $90,000 per year.
- Benefits Package: Comprehensive benefits package, including health, dental, and vision insurance, 401(k) matching, and paid time off.
