Culinary Agents is working with the team at Wally's Desert Turtle to connect them with talented hospitality professionals.
Wally's Desert Turtle - Now Hiring: Executive Sous Chef
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Executive Sous Chef Who You Are: A professional looking to lead a kitchen for the next 5-20+ years. Whether you're an up-and-coming talent ready to take the next step or an established Executive Chef seeking a better work-life balance, our restaurant offers a unique opportunity. We boast an established nature, a loyal team, seasoned leadership, and stable ownership. Additionally, we provide the rare benefit of closing for three months in the summer, from July to September. The Opportunity: This full-time position offers a competitive salary and benefits package. As the Executive Sous Chef, you will be second in command in the kitchen, responsible for supervising food production at all stations, mentoring and assisting cooks, and stepping in at a station during service when needed. You will also support the Chef de Cuisine and Food & Beverage Director in cost control and new recipe development. You will be responsible for maintaining the highest quality standards for the menu, ensuring you are well-versed in recipes, plate and product specifications, and cooking techniques. You will foster a culture among the staff that aligns with the standards, values, and goals we have upheld for 45 years, ensuring exceptional guest experiences and the financial health of the business. This role involves consistently executing signature dishes according to existing recipes and collaborating on new visions to engage both long-standing regulars and new guests. Additionally, this role requires catering skills for offsite events and banquet-style receptions. Your role will directly impact the operation's profitability. You will manage a large inventory of perishable food items and maintain cost control and labor percentages without compromising standards. Effective delegation and mentoring in time management are crucial. The ideal candidate will work effectively in a team environment to maintain consistent food quality and restaurant standards. Responsibilities include tracking food costs as requested, minimizing waste, and recognizing the importance of employee morale in building and maintaining a cohesive team. The ideal candidate must possess excellent communication skills, a positive attitude, and the ability to provide structure in a team environment with a strong work ethic and adherence to food safety protocols. Verbal English proficiency is required, and Spanish proficiency is preferred. Previous supervisory experience is also preferred. The candidate must also be flexible and willing to lead this long-established restaurant into the new age, continuing its legacy while introducing new ideas to ensure future growth. Growth Potential: We seek a Chef ready to advance to the Chef de Cuisine position within 6-18 months, which will include a pay increase. Competencies & Qualifications: Extensive knowledge of French techniques & cuisine 4+ years of experience in a high-volume or fine dining environment in a supervisory role Previous fine dining experience at some level preferred Superb knife skills Maintain health department, food quality, and company standards Ability to read and follow recipes and sanitation protocols Experience and ability to execute custom event menus Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Ability to manage and delegate food prep schedules Able to work independently as well as train and motivate team members Assist management with recruiting and discipline as needed Highly organized work behaviors and practices Effective time management Skills Required: Advanced Knife Skills Fish Butchery Meat Butchery All Cooking Methods Food Safety Knowledge & ServSafe Manager Certification Kitchen Management Ordering/Purchasing/Receiving Cleaning/Sanitation Expediting Scheduling Portioning Recipe Development 300 covers per night Basic kitchen equipment maintenance Conflict resolution
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