Executive Sous Chef
CulinArt' is currently seeking an Executive Sous Chef in the Rancho Cucamonga area.
We offer a competitive starting salary; complete benefits including a company matched 401K and unparalleled opportunity for professional growth and personal development.
As a member of management team, the Executive Sous Chef develops and plans menus, establishes recipes and food purchase specifications, coordinates, executes, supervises and evaluates all the food production activities of a fast-paced, customer satisfaction-focused operation. The Executive Sous Chef manages the strategic and day-to-day operations of and supervises and / or executes off-premises catering events. The Executive Sous Chef provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards.
Requirements
Experience in a high-volume on & off premise catering kitchen atmosphere required
Restaurant/A La Carte experience a plus
Experience with purchasing of food products
Must possess a high level of organization and the ability to handle multiple tasks / diverse duties while determining appropriate priorities for their completion
Responsible for administrative duties as well. Must be computer literate
Must work well individually and as a team player
Must be flexible to work any and/or all shifts, includes nights, weekends, and holidays as needed
Culinary education/degree a plus
Estimated Salary: $20 to $28 per hour based on qualifications.
We offer a competitive starting salary; complete benefits including a company matched 401K and unparalleled opportunity for professional growth and personal development.
As a member of management team, the Executive Sous Chef develops and plans menus, establishes recipes and food purchase specifications, coordinates, executes, supervises and evaluates all the food production activities of a fast-paced, customer satisfaction-focused operation. The Executive Sous Chef manages the strategic and day-to-day operations of and supervises and / or executes off-premises catering events. The Executive Sous Chef provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards.
Requirements
Experience in a high-volume on & off premise catering kitchen atmosphere required
Restaurant/A La Carte experience a plus
Experience with purchasing of food products
Must possess a high level of organization and the ability to handle multiple tasks / diverse duties while determining appropriate priorities for their completion
Responsible for administrative duties as well. Must be computer literate
Must work well individually and as a team player
Must be flexible to work any and/or all shifts, includes nights, weekends, and holidays as needed
Culinary education/degree a plus
Estimated Salary: $20 to $28 per hour based on qualifications.
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