EXECUTIVE SOUS CHEF (Harry's Savoy Grill)

Harry's Hospitality Group•Wilmington, NC

26d•$55,000 - $65,000•Onsite

About The Position

EXECUTIVE SOUS CHEF (Harry's Savoy Grill) Work Location: Harry's Savoy Grill & Ballroom APPLY NOW $55,000.00 - $65,000.00 / year salary with benefits Work as part of a culinary team that uses fresh seasonal artisanal items in a fast-paced kitchen environment. Apply your knowledge and learn new things! Join our HHG Award-Winning Team! Best of Delaware 2024 Harry’s Savoy Grill -- N Wilm Restaurant; Fine Dining – Upstate; Special Occasion Restaurant – Upstate Kid Shelleen’s Trolley -- Brunch – Upstate; Trolley Square restaurant; Family-Friendly Restaurant – Upstate Kid Shelleen’s Branmar - Brunch – Upstate; Family-Friendly Restaurant – Upstate Harry’s Savoy Grill - USA Today Best Restaurants of 2024 Harry’s Savoy Grill - Southern Living Magazine 2024 One of the South’s Most Legendary Restaurants Dating to 1988, Harry’s food and service has become renowned, starting with the legendary Harry’s Savoy Grill in North Wilmington, the elegant Harry’s Savoy Ballroom adjacent to Harry’s Savoy Grill and the neighborhood favorites Kid Shelleen’s Charcoal House & Saloon in Trolley Square and Kid Shelleen's in Branmar Plaza. HHG is a promise of great food, excellent service, and a fun atmosphere. We’re dedicated to offering our guests the finest hospitality experience and strive to exceed expectations every time. POSITION SUMMARY: The Executive Sous Chef works under the daily direction of the Chef de Cuisine and supports the successful operation of the kitchen thru supervising and developing kitchen staff, ensuring proper preparation and execution of menu items while meeting budget goals to drive the success of the business.

Requirements

Formal culinary education and/or classic training preferred.
Degree from a post-secondary culinary training program desired.
Minimum of 4 years of progressive culinary management experience as an Executive Sous Chef or higher in a classic upscale environment.
Strong culinary background to include experience with classic sauces, stocks, soups and sauté experience.
New American, classic French and Italian cuisine knowledge is required.
Experience designing and executing seasonal specials.
Excels in organization and supervision of staff.
Proven results related to ordering, purchasing and cost controls.
Must possess or have the ability to obtain and maintain current ServSafe Food Manager certification.
Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
Must be able to stand and exert well-paced mobility for periods up to eight hours in length.
Must have the ability to lift pots, pans, etc., up to 75 pounds in weight.
Must be able to read and write to facilitate the communication process.
Availability must include days, nights, weekends and holidays.