Job Summary

• The Executive Sous Chef will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
• Planning and development of menu items and recipes for concessions, catering, and premium locations, while maintaining high standards of sanitation and cleanliness.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.

Matching Summary

Salary

$80,000 - $90,000; Not specified; medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Skills & Requirements

Key Requirements

• Culinary degree or certified apprenticeship
• 3-5 years management experience
• High-volume venues experience
• Contract food service industry experience
• Excellent written and verbal communication
• Ability to multi-task and prioritize
• Strong leadership and management skills
• Proficiency in Microsoft Word and Excel
• High level of attention to detail

Work Rights