Description
The Executive Sous Chef leads daily kitchen operations for The Bartolotta Restaurants, including staffing, recruitment, employee development, financial management, facilities management, menu and recipe development, inventory control, purchasing, food safety, and equipment maintenance. The role partners with the Chef de Cuisine and Executive Chef, oversees line cooks and other kitchen staff, and may assume the responsibilities of the Chef de Cuisine or Executive Chef when needed. The position requires relevant culinary training or experience, at least two years of culinary managerial experience, and business experience is preferred.
