Executive Sous Chef

Supervise kitchen operations, preparation, and presentation while overseeing team members to meet culinary standards. Hire, orientate, and train staff to ensure quality, then create and manage production schedules. Order food, supplies, and equipment per vendor policies, maintaining inventory to minimize waste and theft. Project annual food and labor costs, monitor financial results, and plan special events. Handle food preparation issues such as shortages or quality problems by taking corrective action. Requires Executive Chef experience, culinary certification preferred, and strong communication skills. Full-time role with competitive compensation, health benefits, 401(k) match, and paid time off.