Executive Sous Chef

📋 Description

• Set and enforce standards of operation in multiple kitchen environments and service formats
• Enforce both food and general workplace safety in all food services areas
• Train staff on work planning materials, safety protocols, and health inspection guidelines
• Oversee hiring and disciplinary decisions for their team
• Coordinate successful openings of new outlets, services, and break rooms
• Responsible for financial planning and meeting cost-per-head targets at their site

🎯 Requirements

• High school diploma or equivalency certificate
• Culinary degree and 10+ years of industry experience; or 12+ years of industry experience in lieu of a degree
• 2+ years of experience in a multi-unit operation facility
• Proficient in Microsoft Office and Outlook
• Experience with high volume or batch cooking
• Experience leading a group of 20+ team members