Executive Sous Chef
On-siteFrisco, Texas, United States
Job Summary
Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness. Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution. Uphold and enforce all culinary standards, procedures, and food safety guidelines while overseeing inventory management and proper food handling practices. Lead the team through service with real-time coaching, assist in recruiting and onboarding new members, and train staff to build bench strength. Maintain organized kitchen systems, complete required operational reports, and ensure full compliance with local regulations. This role offers a clear path to Executive Chef leadership within a collaborative, uplifting culture that prioritizes team growth and hospitality.
Required Qualifications
- High school diploma or GED
- Ability to work a flexible schedule including evenings, weekends and holidays
- Trustworthy
- Detail-obsessed
- Open to constructive feedback
- Exceptional communication skills both written and verbal
- Ability to lift up to 50 pounds
- Ability to work standing and walking for extended periods of time
Desired Qualifications
- Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study
- 2+ years of full service culinary experience
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