Executive Sous Chef
$70,304–$90,500 year
On-siteBuena Park, California, United States
Job Summary
Coordinate food production for park locations, picnics, and catering events while authoritatively delegating tasks to a large workforce. Manage daily kitchen operations, including menu development, budget execution, and inventory control using FIFO methods. Ensure all facilities and staff adhere to health, safety, and legal guidelines through routine inspections and corrective actions. Oversee hiring, training, and performance management for assigned staff, conducting weekly meetings and daily operational communications with the Executive Chef. Order supplies based on attendance projections and assist in event execution as needed.
Required Qualifications
- Associate's Degree (2 year College or Tech School) Culinary Arts
- 6 - 10 Years Related Experience Culinary/Food & Beverage
- At Least 21 Years of Age
- Working knowledge of international cuisine and food products
- Ability to match wine and beer with food to create appropriate pairings
- Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine
- Must read, write and speak fluent English
- Ability to work nights, weekends and holiday periods to meet business needs
- Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law
- Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
Desired Qualifications
- A minimum of 2 years experience as a pastry chef
- Bilingual in English and Spanish
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