Executive Sous Chef

The Post Oak; Annapolis (MD); On-site; USD 70,000 - 80,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Culinary Manager to ensure excellence in guest satisfaction and oversee back of house operations. The role involves managing staff, maintaining quality, and achieving budget goals in an upscale dining environment. Ideal candidates will have a strong culinary background and leadership skills, with opportunities for career development and generous benefits.

Benefits

Extensive training program

Career development opportunities

Employee discounts on dining and retail

Health benefit plans

Dental and vision insurance

401(k)

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 5 years of Culinary Management experience in upscale dining.
• Strong knowledge of back of house operations.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Assist Executive Chef in managing back of house staff.
• Maintain sanitation procedures and organization.

Skills

Communication

Leadership

Conflict Resolution

Education

Culinary Program

Job description

Overview

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in managing all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work areas adhering to all OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls, food/labor costs, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

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Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.