EXECUTIVE SOUS CHEF

Eurest; Nashville (TN); On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to support kitchen operations and ensure a safe, sanitary work environment. This exciting role involves overseeing food preparation, managing cost controls, and implementing new culinary programs. The ideal candidate will have a passion for culinary arts, strong leadership skills, and experience in high-volume foodservice operations. Join a dynamic team where your culinary expertise will shine and contribute to creating exceptional dining experiences.

Qualifications

• 3-5 years of relevant culinary experience required.
• Knowledge of food cost management and product quality essential.

Responsibilities

• Coordinate kitchen personnel engaged in food preparation.
• Ensure high-quality food items are creatively prepared.

Skills

Culinary Arts

Food Cost Management

Customer Service

Communication Skills

Microsoft Office

Education

B.S. Degree in Culinary Arts

A.O.S. Degree in Culinary Arts

Tools

Microsoft Office

Job description

Join to apply for the EXECUTIVE SOUS CHEF role at Eurest

Job Summary

Support the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment. Prepare or direct the preparation of meals according to corporate programs and guidelines.

Key Responsibilities

1. Coordinate activities of kitchen personnel engaged in food preparation.
2. Ensure high-quality food items are creatively prepared and presented cost-effectively.
3. Assist in planning, ordering, inventory, and food preparation.
4. Support management of cost controls and expenditures.
5. Implement new culinary programs with marketing and culinary teams.
6. Supervise staff to ensure cleanliness, organization, and sanitation.
7. Perform other duties as assigned.

Qualifications

• B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree with additional training.
• 3-5 years of relevant culinary experience.
• Excellent interpersonal, customer service, and communication skills.
• Knowledge of food cost management and product quality.
• Proficiency with computers, including Microsoft Office and email.
• Experience in high-volume, complex foodservice operations preferred.
• Institutional and batch cooking experience helpful.