Executive Sous Chef

10 hours ago

Charlotte, United States LCS Full time

Position: Executive Sous ChefSchedule: 40 Hours per week, 10 hour shifts, includes weekends and holidays Pay: $75,000 - 80,000 Location: Charlotte, NC 28210 Who We Are: At The Cypress of Charlotte, we offer more than just a workplace - we offer a vibrant, resort-style environment where meaningful work meets a strong sense of community. As Charlotte’s premier Life Plan Community, nestled on 65 scenic acres in SouthPark, The Cypress blends luxury living with compassionate care. Our team is made up of talented, diverse professionals who are deeply committed to making a positive impact every day. If you're looking for a warm, supportive setting where your contributions are valued and your work truly matters, The Cypress of Charlotte is a place where you can thrive What We Offer:  Medical, dental, and vision insurance Life insurance AD&D insurance  Long-term disability insurance 401(k) with company match  Generous PTO and paid holidays Employee assistance program On the Bus Line with discounted bus tickets Employee discount program Employee appreciation bonuses Free employee meals and parking Optional Daily Pay – Work today, get paid today An exceptional work environment that is both engaging and fun Position Summary: The Cypress of Charlotte is recruiting for a hospitality focused Executive Sous Chef to join our team This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of the Executive Chef and the Director of Food and Beverage Services, the Executive Sous Chef will assume responsibility for the entire operation. Primary Responsibilities: Clarifies and organizes all employee work assignments and schedules. Assists the kitchen staff in all aspects of service as required. Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. Responsible for the direction of the department in the absence of the Executive Chef. Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. Assists with annual performance reviews for all kitchen employees. Interviews job applicants as needed. Maintains work schedules for kitchen employees. Assists in ongoing in-service education programs for employees. Assists in the leadership of regular meetings with kitchen staff. Qualifications: Ability to perform simple arithmetic and understand measurements and conversions. Three years’ experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable. Culinary education or two years’ college. One year of supervisory experience. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. Must be ServSafe Certified. Must be able to effectively communicate, read, write, and follow oral and written instructions in English. Drug-free workplace. EEO & E-verify employer. #sponsor

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