Culinary Leader: Executive Sous-Chef

Join a vibrant kitchen as an Executive Sous-Chef, managing food preparation and staff in a restaurant setting. Drive culinary excellence through innovative techniques and effective supervision.
In this position, you will leverage 3 to 5 years of experience in culinary management. This includes leading a team of chefs and cooks, estimating labor costs, and preparing specialty meals for events. You'll consult clients on menu selections and ensure cleanliness and safety in the kitchen.
Key Responsibilities:
• Lead and supervise a team of kitchen staff
• Estimate and control food and labor costs
• Plan diverse and quality menus
• Train staff on cooking techniques and safety
• Requisition supplies and manage inventory
Requirements:
• 3-5 years in a kitchen management role
• Certification in Food Safety and Handling
• Ability to work under pressure and tight deadlines
• Strong interpersonal and leadership skills
• Capacity to handle physically demanding...