LCS
Job Description
Position:
Executive Sous Chef
Schedule:
40 Hours per week, 10 hour shifts, includes weekends and holidays
Pay:
$75,000 - 80,000
Location:
Charlotte, NC 28210
What We Offer
Medical, dental, and vision insurance
Life insurance
AD&D insurance
Long-term disability insurance
401(k) with company match
Generous PTO and paid holidays
Employee assistance program
On the Bus Line with discounted bus tickets
Employee discount program
Employee appreciation bonuses
Free employee meals and parking
Optional Daily Pay – Work today, get paid today
An exceptional work environment that is both engaging and fun!
Position Summary The Cypress of Charlotte is recruiting for a hospitality focused Executive Sous Chef to join our team! This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of the Executive Chef and the Director of Food and Beverage Services, the Executive Sous Chef will assume responsibility for the entire operation.
Primary Responsibilities
Clarifies and organizes all employee work assignments and schedules.
Assists the kitchen staff in all aspects of service as required.
Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed.
Responsible for the direction of the department in the absence of the Executive Chef.
Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets.
Assists with annual performance reviews for all kitchen employees.
Interviews job applicants as needed.
Maintains work schedules for kitchen employees.
Assists in ongoing in-service education programs for employees. Assists in the leadership of regular meetings with kitchen staff.
Qualifications
Ability to perform simple arithmetic and understand measurements and conversions.
Three years’ experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable.
Culinary education or two years’ college.
One year of supervisory experience.
Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.
Must be ServSafe® Certified.
Must be able to effectively communicate, read, write, and follow oral and written instructions in English.
Drug-free workplace.
EEO & E-verify employer.
If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement, please apply, we'd love to get to know you!
#J-18808-Ljbffr
Executive Sous Chef
Schedule:
40 Hours per week, 10 hour shifts, includes weekends and holidays
Pay:
$75,000 - 80,000
Location:
Charlotte, NC 28210
What We Offer
Medical, dental, and vision insurance
Life insurance
AD&D insurance
Long-term disability insurance
401(k) with company match
Generous PTO and paid holidays
Employee assistance program
On the Bus Line with discounted bus tickets
Employee discount program
Employee appreciation bonuses
Free employee meals and parking
Optional Daily Pay – Work today, get paid today
An exceptional work environment that is both engaging and fun!
Position Summary The Cypress of Charlotte is recruiting for a hospitality focused Executive Sous Chef to join our team! This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of the Executive Chef and the Director of Food and Beverage Services, the Executive Sous Chef will assume responsibility for the entire operation.
Primary Responsibilities
Clarifies and organizes all employee work assignments and schedules.
Assists the kitchen staff in all aspects of service as required.
Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed.
Responsible for the direction of the department in the absence of the Executive Chef.
Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets.
Assists with annual performance reviews for all kitchen employees.
Interviews job applicants as needed.
Maintains work schedules for kitchen employees.
Assists in ongoing in-service education programs for employees. Assists in the leadership of regular meetings with kitchen staff.
Qualifications
Ability to perform simple arithmetic and understand measurements and conversions.
Three years’ experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable.
Culinary education or two years’ college.
One year of supervisory experience.
Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.
Must be ServSafe® Certified.
Must be able to effectively communicate, read, write, and follow oral and written instructions in English.
Drug-free workplace.
EEO & E-verify employer.
If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement, please apply, we'd love to get to know you!
#J-18808-Ljbffr