Executive Sous Chef

Duties include but are not limited to:

• Achieves daily sales and assigned cost goals
• Practices proper product control and handling of all inventory and equipment
• Ensures team members have the tools necessary to complete their jobs
• Respond and assist in any departmental guest service issues
• Holds team accountable to steps of service to deliver great guest service
• Interviews, hires, trains and develops team members
• Ensures that all security, safety and sanitation standards are achieved
• Forecasts and adequately schedules team members to meet operational needs and desired targets
• Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels
• Mentors Sous Chefs to improve their skills, leadership abilities and next level opportunities

• Strong financial acumen
• English reading, writing, math and computer skills required
• Stamina to work 60 hours or more per week
• Must be able to work extended shifts of 10 hours or more as business dictates
• Must be flexible with schedule and able to work different shifts
• Experience managing diverse and talented teams of 20+ employees
• Experience with American, sushi, Bavarian, Italian and California Modern Cuisines.
• Prior experience in a resort setting with a focus on exceeding guest expectations.

This position offers a competitive base salary, performance bonuses, as well as Medical, Dental, Vision, Life insurance and a 401k.