COMPENSATION: The salary rate for this position ranges from $110,000 to $130,000 The Executive Sous Chef is responsible for developing and executing culinary solutions to meet customer needs and tastes assists in overseeing culinary operations to meet production, presentation, and service standards and applies culinary techniques to food preparation and helps manage the final presentation and service of food. Leadership Responsibilities Ensures culinary team meets current quality and service standards Trains culinary staff on best practices and food production technique Develop culinary team's skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success Plan, organize and lead team meetings and daily huddles Client and Customer RelationsEstablish and maintain a positive relationship with clients and customers by consistently bringing innovative on-trend culinary options to the collective Financial Performance Collaborate with Executive Chef and Executive Sous Chef to meet food, labor and safety goals.

Meet performance metrics regarding inventory and waste management, sanitation, and safety and understand the factors that drive them Productivity Efficiently execute and deliver all food line products in accordance with the daily menu Complete production sheets and execute any unforeseen BEO changes related to the production of food items Provide scheduling draft input to scheduler based on weekly production goals Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models Positively influence kitchen culture through effective coaching, mentorship, and recognition Compliance Consistently deliver on operational excellence fundamentals Operate in accordance with SAFE policies Comply with all Federal, State and local laws regarding health and welfare, safety, and wage and hour Required Skills Proficiency with the Microsoft Office 365 suite. Demonstrated food and labor cost management. Ability to learn and comfortably operate computer systems and applications related to the daily operation of the culinary department.

Experience: 2 or more years experience as an Executive Sous Chef in a high volume account ( ie sports arena/coliseum, convention center, event center, casino or hotel) Catering or banquet experience with event attendance of 500 or more attendees required Required Competencies Written and Verbal Communication Proficiency Business Acumen Leadership Thoroughness Flexibility Physical Requirements Frequent standing and walking for extended periods of time on solid surfaces. Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less.The position requires manual dexterity auditory and visual skills and the ability to follow written and oral instructions.

ability to provide culinary support to accounts in market and out of state. Candidate Must Have : Culinary management experience High volume experience Ability to work an event based schedule to include evenings, weekends and holidays.