Now Hiring: Executive Sous Chef
Schedule
-Dinner Service
Key Duties & Responsibilities
-Develop, manage, and complete daily service checklists.
-Oversee inventory control (FIFO practices), place weekly orders, and conduct monthly inventory counts.
-Ensure the kitchen remains sanitary, organized, and compliant with all food safety standards.
-Accurately prepare, label, and store ingredients.
-Stock and set up stations ahead of service.
-Execute plating and garnishing to the chef’s specifications.
-Collaborate with management to design new dishes.
-Coordinate nightly cleaning routines and weekly deep cleans.
Compensation & Benefits
-Salary range: $70,000–$80,000 annually (based on experience).
-Health, dental, and vision insurance.
-401(k) plan with matching.
Qualifications
-Valid Food Manager Certification (or equivalent).
-Minimum of 5 years of professional kitchen experience. Michelin-rated restaurant experience strongly valued, though not required.
How to Apply
-Please submit a resume with detailed work history and be ready to provide references. Only qualified applicants will be contacted for interviews and stages.
