Executive Sous Chef
$80,000–$90,000 year
On-siteMonterey, California, United States
Job Summary
Interview, hire, evaluate, and coach kitchen personnel while developing culinary training programs and ensuring SSAfety compliance. Direct production and dish room staff, supervise inventory, and participate in daily preparation of standard and gourmet food items. Monitor cooking temperatures, inspect locations for food quality and sanitation, and enforce sanitary practices for food handling. Assist the Executive Chef in menu planning, recipe design, pricing, and controlling food costs through standardization and waste control. Manage operational functions, process vendor invoices, and support payroll and budget management. Work varied hours including nights, weekends, and holidays to meet sales, per capita, and controllable budget targets.
Required Qualifications
- Strong interpersonal and communication skills, including the ability to articulate to our client, Resident Area General Manager and HQ personnel
- Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships
- Exceptional problem solving/decision making skills combined with the ability to be organized
- Demonstrates financial management, merchandising, analytical, planning and leadership skills
- Demonstrates the ability to remain flexible in a fast-paced environment
- Computer knowledge and skill level for basic office functions
- Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above
- Ability to work varied hours/days, including nights, weekends and holidays, as needed
- Three to Five years Junior Sous Chef or like experience in high volume restaurant, country club, catering or cultural attraction venue
Desired Qualifications
- Culinary Arts Degree preferred
- ServSafe or Food Handling Certified preferred
- Knowledge of HAACP
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