Executive Sous Chef
On-siteFarmers Branch, Texas, United States
Job Summary
Oversee daily kitchen operations, including menu development, meal production, and procurement of food supplies and equipment. Supervise kitchen staff, coordinate scheduling, and lead recruitment to maintain a high-performing team while ensuring strict adherence to health, sanitation, and safety regulations. Analyze food and labor reports to control costs, optimize efficiency, and implement budgetary measures. Act as a key representative for the club by conducting table visits, gathering member feedback, and addressing guest requests to uphold the organization's reputation. This developmental role supports advancement to Executive Chef within Invited's network of private clubs.
Required Qualifications
- High school diploma or equivalent
- A minimum of 3 years of experience as a Sous Chef
- Health and sanitation card
- Food service management certification, Serve Safe
Desired Qualifications
- A college degree in Culinary Arts or a related field
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