Executive Sous Chef 1

Parkhurst Dining; Easton (Northampton County); On-site; USD 50,000 - 70,000; Full time

Job summary

An established industry player in culinary services seeks an Executive Sous Chef 1 to lead kitchen operations and ensure high standards of food quality and guest satisfaction. This role involves managing a significant budget and overseeing meal preparation while fostering a collaborative environment among staff. If you are passionate about culinary arts and thrive in a dynamic setting, this opportunity offers a chance to make a meaningful impact while growing your career in a supportive atmosphere.

Benefits

Free meal during shifts

20% discount at affiliated restaurants

Paid time off

Access to development programs

401k eligibility

Health insurance

Dental insurance

Vision insurance

Qualifications

• 5+ years of culinary experience, including management.
• Strong organizational and leadership skills are essential.

Responsibilities

• Manage kitchen operations and staff in the absence of the Executive Chef.
• Develop menus and ensure guest satisfaction through quality food service.

Skills

Culinary Management

Menu Development

Inventory Management

Customer Relations

Leadership

Education

Bachelor’s Degree in Culinary Arts

Associate’s Degree in Culinary Arts

Tools

Microsoft Office

Job description

Join to apply for the Executive Sous Chef 1 role at Parkhurst Dining.

Parkhurst Dining is a family-owned and operated company providing culinary, dining, and catering services to over 80 organizations and universities. We prioritize food made from scratch with locally sourced ingredients, prepared with heart, and served with a smile. If you’re seeking a place to do what you love, love what you do, and grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, serving 50 million guests annually across various venues.

Job Summary

The Executive Sous Chef 1 works under the Executive Chef, managing a volume of $1.51-3.5M annually. This role acts as a second-level leader in the kitchen, independently overseeing a site and taking full ownership when the Executive Chef is absent. Responsibilities include meal preparation, inventory management, adjusting food production based on ingredient availability, supervising staff, contributing to menu development, monitoring supplies, staffing, and ensuring guest satisfaction.

Essential Functions

Client, Customer, and Guest Relations:

• Develop menus and food options to meet client and guest needs.
• Visit dining areas to assess satisfaction and implement improvements.
• Build cooperative relationships with staff across departments.
• Address customer needs proactively and model hospitality standards.

Financial Results

• Purchase food within budget and according to guidelines.
• Control food costs and monitor waste.
• Ensure correct portions and review with staff as needed.
• Prepare food cost reports as required.

Qualifications

• Minimum five years of culinary experience, including management.
• Bachelor’s or Associate’s Degree in Culinary Arts preferred or equivalent experience.
• Strong organizational, leadership, and team management skills.
• Experience with Microsoft Office programs.

Benefits

• Free meal during shifts.
• 20% discount at affiliated restaurants.
• Paid time off and access to development programs.
• Eligibility for 401k, health, dental, and vision plans.

All duties are performed in accordance with company policies and applicable laws. We are an equal opportunity employer committed to diversity and inclusion.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job functions: Management, Manufacturing
• Industry: Food and Beverage Services