Executive Sous Chef

Nbutexas; Milwaukee (WI); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Life insurance

Free Parking

Shift Meals

PTO immediately

Company Discounts

Job summary

Nbutexas is looking for an accomplished Executive Sous Chef to assist the Executive Chef in Milwaukee, WI. Candidates should have experience in high-end kitchens, especially in banquets and events. The role includes ensuring proper team coverage, overseeing food storage, and assisting with menu development.

The company offers a competitive salary of $85,000 to $95,000, health and life insurance, free parking, shift meals, and immediate PTO. This is a great opportunity for professionals seeking stability and growth in their culinary careers.

Qualifications

• Minimum of high school education required.
• 3-5 years experience in a full-service high-end hotel or resort.
• ServSafe Certification preferred.

Responsibilities

• Ensure proper team coverage to execute production while managing costs.
• Oversee food ordering, storage, and rotation.
• Assist with menu development and staff training.

Skills

Experience in high-end hotel or resort

ServSafe Certification

Multitasking ability

Understanding of food and labor cost controls

Education

High school education

Apprenticeship or culinary schooling

Job description

A National Hospitality Group seeks an accomplished Executive Sous Chef to assist the Executive Chef in leading the culinary team. The ideal candidate will possess experience as an Executive Sous Chef in Independent Restaurants and Hotel Food & Beverage operations, with extensive experience in large Banquets and Events. Are you looking for a new challenge with a stable Company whose Culture is focused on providing the Guest with the highest quality Food & Service and offers opportunities for growth? If so, please submit your resume today!

Benefits:

• Salary - $85,000 to $95,000
• Health insurance
• Life insurance
• Free Parking
• Shift Meals
• PTO immediately
• Company Discounts

Responsibilities:

• Ensure proper team coverage to execute a high level of production while keeping payroll costs in line
• Oversee ordering, receiving, storage (including temperature-setting) usage, and rotation of food
• Works with Maintenance in the repair of equipment and preventative maintenance programs
• Assists with menu development and engineering
• Leads culinary staff in the proper preparation of menu items and sanitation
• Spearheads the development and execution of special events, VIP parties, and staff events
• Facilitates all requested menu tastings for hotel events
• Maintains procedures for cost controls and product quality
• Responsible for safety and sanitation practices

Requirements:

• Minimum of High school education
• Apprenticeship, culinary schooling, or equivalent work experience beneficial
• ServSafe Certification
• 3-5 yearsof experience in a full-service high-end hotel or resort with high volume in multiple outlets
• Dedication to the execution of food products, standard recipes, and proper preparation
• Understanding of food and labor cost controls and other controllable costs
• Ability to multitask and manage many tasks