DESCRIPTION As a member of the management team, the Executive Sous Chef will conduct the day-to-day restaurant operations according to company standards and policies.

Working under the General Manager, the Executive Sous Chef will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand.

The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment.

The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.  -------------------- SALARY & BENEFITS   The company will provide a $4,000 sign on bonus paid in quarterly installments of $1,000 each following the successful completion of the employee’...