Executive Sous Chef
Core
Front-line management of kitchen operations, menu development, and food cost control to ensure quality preparation and regulatory compliance.
Role type
Senior IC executive sous chef
Builds
Full-service restaurant menus and daily kitchen operations
Domain
Hospitality / Culinary Arts
Required skills
Kitchen staff management, menu development, food cost control, recipe creation, staff training, regulatory compliance, guest relations, hiring and scheduling
Preferred skills
Culinary certification, 5+ years in similar position
Technologies
None stated
Responsibilities
Manage kitchen personnel and daily operations, develop and test new menu items, maintain food and labor cost standards, train and evaluate staff, resolve guest complaints, ensure compliance with company and regulatory policies
Seniority
Senior, hands-on IC
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