Executive Sous Chef

Walters Hospitality•Sugar Hill, GA

1d•$65,000 - $80,000•Onsite

About The Position

Do you have an obvious passion for the culinary arts? If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Sous Chef at Walters Wedding Estates a brand of Walters Hospitality. The chief job of an Executive Sous Chef at Walters is to get the right food to the right place, at the right time, temperature, and cost. The Executive Sous Chef is an expert in sanitation, purchasing, receiving, production, and food storage standards in the kitchen. The Executive Sous Chef must have an obvious passion for food while also having the skills to develop a great kitchen brigade. Our ideal candidate possesses the following qualifications Takes Extreme Ownership of their responsibilities Is Independent and Self Motivated Has a strong Attention to Detail Can Clearly Communicate with a team Is a Team Player Has a strong Work Ethic Passion for the Culinary Arts Adaptable to the clients needs

Requirements

Takes Extreme Ownership of their responsibilities
Is Enthusiastic about helping our clients
Skilled Problem Solver
Maintains a Sense of Urgency
Is an Excellent Communicator that can provide clear direction
4+ years of successful culinary experience, 2+ years leadership experience
Food Protection Manager Certified
Able to lift 30 lbs frequently, stand/walk 8-12 hours
Must be eligible to work in the United States; Walters Hospitality participates in E-Verify.
Submit/complete background check; have a valid driver’s license and reliable transportation
Associate degree in Culinary Arts or Hospitality/Culinary Management or Higher
2–5+ years in supervisory or sous roles
TABC, Food safety/ServSafe Manager certification

Nice To Haves

Culinary degree preferred

Responsibilities

Actively participates in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Act as the on-site chef at events when scheduled.
Ensure proper purchasing, receiving, production, and food storage standards in the kitchen
Interacts with guests to obtain feedback on food quality, presentation, and service levels.
Responsible for delegating and providing direction for all day-to-day operations in the kitchen.
Scheduling hourly staff to the proper level of staffing while maintaining fiscal responsibility.
Always maintains proper sanitation and cleanliness