Role & Company Overview
📋 Role Overview & Responsibilities
Rare Monday-Friday role with a leading foodservice management group! Global business and industry leader is looking for an Executive Sous Chef for their brand-new Westside location. The new kitchen will offer a largely scratch kitchen for a busy lunch service café that features a grill and deli, as well as in-house catered events. The Executive Sous Chef will support the Regional Executive Chef of the operation and will creatively collaborate with the team on weekly and seasonal menu changes with globally inspired dishes.
Executive Sous Chef Responsibilities:Execute top quality dishes in a high volume settingAssist with oversight and opening of new accountCollaborative, thoughtful communication with the team on menu updates for café as well as special eventsMaintain an efficient kitchen, respecting the ingredients with minimal wasteManage orders, inventory, food and labor costsEnsure food safety and sanitation standards are met, including all health department guidelinesFacilitate a positive, respectful work environment
Executive Sous Chef Requirements3+ years of experience as an Executive Sous Chef, Chef de Cuisine, or Sous ChefBulk preparation and high-volume experienceLarge scale catering and/or banquet background a plus, whether in hotel or catering operationPassion for sustainability, seasonal ingredients and reducing wasteProficient with administrative systems and technology: ordering, labor/food cost controls, and inventoryExcellent leadership and communication skillsHighest standards for cleanliness, health, and food safetyMonday to Friday schedule with flexibility, occasional nights, and weekends
Compensation Package Includes:Base Salary Range: $85-90kBonus potentialMedical BenefitsPTO Plan401k with matching
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