Executive Sous Chef

The Executive Sous Chef will oversee food production, purchasing, and kitchen operations, ensuring high-quality, well-presented food delights every guest. This role requires strong leadership and team management skills, as well as the ability to organize workloads and meet time deadlines. Candidates should have two or more years of progressive culinary experience in a leadership position and preferably an Associate's Degree in culinary arts or equivalent experience. Responsibilities include leading a culinary team in a supportive environment and building relationships with guests and team members.