COVID VACCINE IS REQUIRED

The Executive Sous Chef position includes the following but is not limited to:

Leading staff with proper communication skills and composure

Handle a 50-55 hour work week with open availability

Maintain a clean and organized work environment

Establish, enforce and maintain all standards of service, sanitation and state compliance

Hands on supervision of preparation

Assist in picking up shifts when there are call offs

Focus on safety, quality, consistency, organization

Maintain standards of quality, costs, eye appeal and overall flavor

Ability to assume complete control of the kitchen in the absence of manager

Ensure proper staffing for maximum productivity in high volume restaurant to enable maximum profitability

Communicate with Manager on supervision and development of employees ensuring they maintain a productive and positive attitude

Responsible for knowing all aspects of the culinary operation

Ideal candidate will possess:

Prior healthcare experience (minimum 1 year)

A passion for giving true hospitality (both to guests and staff members)

Critical problem-solving skills

Self-motivated, team player

Punctual, adaptable, passionate

A keen ability and desire for team development

A “do-whatever it takes” attitude

The ability to pivot quickly and be adaptable in all situations

Strong leadership skills

Maintains the highest standards of sanitation and safe work environment

The desire for continued learning

Job Duties:

• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safety and efficiently
• Clean and maintain station in practicing good safety and sanitation
• Assist with the cleaning and organization of kitchen and equipment
•  Assist in placing food orders and putting away the food order
• Give relief to Dietary Manager so that they may have days off and fill in for managerial duties as needed
• Restock items as needed throughout the shift
• Adhere to all sanitation and food production codes

***COMPETITIVE WAGES***