$90,000–$100,000 Per Year
Communication Skills, Cook Dishes, Culinary Operations, Detail Oriented, Food Quality, Maintain Compliance, Menu Development, Onboarding, Procedure Implementation, Quality Management, Sanitation, Staff Development, Staff Training, Vendor/Supplier Management
The Executive Sous Chef will oversee culinary operations at a new Japanese and sushi-focused venue, reporting directly to the venue management.
- Responsibilities include staff training, developing and implementing SOPs, managing food and labor costs, maintaining food quality and sanitation standards, and supporting menu creation with an emphasis on Japanese cuisine.
- Candidate must have strong sushi skills, fish handling, knife proficiency, and experience in high-volume kitchens.
- Key duties involve onboarding, staff development, vendor management, and ensuring compliance with policies.
- Requirements include attention to detail, excellent communication, reliability, professionalism, and a Food Handler’s certification.
- This full-time role offers health benefits, flexible time off, and a salary range of $90,000-$100,000 annually.