Executive Sous Chef- Lansing Center
Core
Managing and overseeing production, operation, and sanitation of all culinary and stewarding operations across multiple food outlets within a large facility.
Role type
Executive Sous Chef (Hands-on IC)
Builds
Food and beverage services for high-volume live events and venues
Domain
Hospitality / Live Events / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Kitchen operations management, menu planning and cost analysis, staff scheduling and performance management, inventory control, sanitation compliance, budget preparation, vendor relationship management
Preferred skills
Culinary arts degree or ACF certification, experience in high-volume food industry, financial analysis, team building
Technologies
Microsoft Word, Excel, PowerPoint
Responsibilities
Manage day-to-day operations of all food outlet kitchens, plan and schedule work assignments for associates, develop and analyze menus for cost efficiency, oversee inventory management and purchasing, ensure compliance with health department sanitation standards, interact with high-level clients, step in as executive chef when needed
Seniority
Senior, hands-on IC