The Executive Sous Chef will be responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The ideal candidate will have a passion for food and cooking, as well as experience in managing a team of culinary professionals.Responsibilities: Assist the Executive Chef in menu planning and recipe developmentManage and train kitchen staff, including line cooks, prep cooks, and dishwashersEnsure that all food is prepared to the highest quality standards and presented in an attractive mannerMaintain inventory levels and order supplies as neededEnsure that all kitchen equipment is properly maintained and in good working orderAdhere to all health and safety regulationsAssist in the development of new menu items and specialsCollaborate with the front-of-house staff to ensure a seamless dining experience for guestsRequirements: 5+ years of experience in a high-volume restaurant kitchenExperience in managing a team of culinary professionalsStrong knowledge of food preparation and presentation techniquesExcellent communication and leadership skillsAbility to work in a fast-paced environment and handle multiple tasks simultaneouslyFlexibility to work evenings, weekends, and holidays as neededCulinary degree or equivalent experience preferredWe offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-TermDisability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel roomsand hotel discounts.#J-18808-Ljbffr
