The Executive Sous Chef oversees culinary operations at a prestigious faculty club, managing staff, training, and menu development to ensure high-quality fine dining experiences.
Essential duties include hiring, scheduling, supervising kitchen staff, maintaining sanitation and safety standards, and coordinating with other departments on food and supply orders.
Responsibilities also involve preparing menus for special events, monitoring food quality and costs, and ensuring compliance with health regulations.
Qualifications include a Culinary Arts degree or equivalent, 5-7 years of high-volume fine dining experience, ServSafe certification, and strong leadership and communication skills.
Preferred credentials include a bachelor’s degree and experience in private clubs or hotel dining. Must be able to lift 50 pounds, work flexible hours, and handle fast-paced environments. Resume required.