This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Supervise, participate, coordinate, direct and administer all phases of the food production in order to maximize profit and maintain high standards and quality for the savory kitchen. Work in tandem with the Chef/Owner and Chef de Cuisine to uphold standards and motivate and direct team in the creation of precise and creative American cuisine.
The responsibilities of the Executive Sous Chef include but are not limited to: Overseeing production; scheduling; costing; ordering; organization of private events and banquets as well as ongoing training of current and new staff. This is a challenging and rewarding position for the right candidate. Background should include strong organizational and management skills as well as at least three years of management in a fine dining kitchen. Candidate must be a team player and be able to maintain a positive and constructive attitude.