EXECUTIVE SOUS CHEF

The Executive Sous Chef will lead daily culinary production, create decorative food displays, and develop distinctive specials that incorporate seasonal or special ingredients. The role will also supervise and coordinate activities of cooks and workers, ensure compliance with safety and sanitation standards, and manage department controllable expenses.

Requirements

• A.S. or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience
• Extensive catering experience
• High volume, complex foodservice operations experience
• Institutional and batch cooking experiences
• Comprehensive knowledge of food and catering trends
• ServSafe certified

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)