Description
Lawry's Restaurants is hiring an Executive Sous Chef to lead a high-volume, fine-dining kitchen and serve as a key member of the culinary leadership team. The role partners with the Executive Chef on daily kitchen operations, food quality and safety, cost and labor control, menu development, staff coaching, inventory, purchasing, and restaurant financial performance. Candidates need progressive culinary management experience, at least one year of supervisory experience, relevant food certifications, strong cooking and leadership skills, and the ability to work weekends and holidays. The salary range is $80,000-$85,000.
