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Executive Sous Chef Mayo Civic Center
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$65,000 - $67,000 a year
- The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
- The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
- The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
- A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.
- The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.
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