Executive Sous Chef

Supervise kitchen operations, preparation, and presentation while overseeing team members to meet culinary standards. Hire, orientate, and train staff; create and manage production schedules; order supplies and equipment per vendor policies. Maintain inventory of food and non-food items, establish controls to minimize waste and theft, and project annual food and labor costs. Plan and supervise special events, handling food preparation issues such as shortages or quality problems by taking corrective action. Requires Executive Chef experience managing a busy kitchen, culinary certification preferred, and strong communication skills. Full-time role with competitive compensation, health benefits, 401(k) match, and paid time off.