Executive Sous Chef

The Executive Sous Chef is second in command in the kitchen and assumes responsibility for supervising the production of food at all stations, mentoring the Sous Chefs, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.

The right candidate will have the ability to work effectively in a team environment to maintain consistent food quality and restaurant standards. Responsibilities include tracking food costs as requested, ensuring waste is kept to a minimum, and recognizing the importance of employee morale to help to build a cohesive team. 
The ideal candidate must possess superb communication skills along with a positive attitude and provide structure in a team environment with a strong work ethic and adherence to food safety protocol. 
This position is Full-time and Salary-based with a competitive benefit package. Previous supervisory role and a culinary training degree preferred. Verbal English, French and/or Spanish proficiency are a plus. 

Competencies & Qualifications:

• Extensive knowledge of French cuisine
• 4+ years of experience in high volume or fine dining environment in a supervisory role
• Superb knife skills
• Familiarity with Michelin and Forbes standards
• Maintain health department, food quality, and company standards
• Ability to read and follow recipes and sanitation protocol
• Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Able to work independently as well as train and motivate team members
• Assist the Executive Chef with recruiting and discipline as needed
• Organizational skills
• Effective time management