Executive Sous Chef - Paradies Lagardere

1 week ago Be among the first 25 applicants Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff and activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers

Responsibilities

Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff and activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers

Requirements

Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related field Seniority level

Seniority level Mid-Senior level Employment type

Employment type Full-time Job function

Job function Management and Manufacturing Industries Retail and Restaurants Referrals increase your chances of interviewing at Paradies Lagardère by 2x Sign in to set job alerts for “Executive Sous Chef” roles.

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