Description
The Executive Sous Chef leads a culinary and operations team at a food service establishment in Kansas City, overseeing purchasing, food preparation, staffing, training, scheduling, customer service, food safety, HACCP compliance, and budgetary accounting. The role requires culinary experience, food-service training, HACCP knowledge, and the ability to work up to eight hours per day on the feet; a Culinary Arts degree is preferred. The position offers full-time benefits and an annual salary of $71,364.
