Executive Sous Chef

• Supervising the production of food at all stations
• Mentoring the sous chefs
• Assisting the cooks when needed
• Supporting the Executive Chef in all aspects of cost control
• Tracking food costs as requested
• Ensuring waste is kept to a minimum
• Recognizing the importance of employee morale to help to build a cohesive team

• 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
• 5 years of experience
• Previous supervisory role
• Culinary training degree preferred

Verbal English, French and/or Spanish proficiency are a plus

• Health Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off
• 401k
• Commuter Benefits
• Potential Bonuses
• Dining Discounts