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Position Description: The Executive Sous Chef is responsible for developing and executing culinary solutions to meet guest needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
Scope of Role:The Executive Sous Chef is responsible for oversight of the food operation within the location, reporting to the Executive Chef.
Key Attributes and Responsibilities:
Part of Aramark