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About the Role
As a part of the management team, the Executive Sous Chef 1 works under the direction of the Executive Chef as the second culinarian in a department where the managed volume is between $1.51-3.5M annually. This position acts as a second level leader for the kitchens and is solely accountable for a cost center. This role also leads a kitchen site independently and assumes full ownership of the kitchens when the Executive Chef is not onsite.
Responsibilities
- Oversees the preparation of meals for guests.
- Maintains food inventory.
- Adjusts food production to meet fresh ingredients availability.
- Oversees hourly team members on a day-to-day basis.
- Contributes to menu development.
- Monitors and orders supplies.
- Manages staffing.
- Drives development and guest satisfaction with culinary offerings.
- Deliver high-quality, well-presented meals that exceed guest expectations and maintain Parkhurst Gold Standards.
- Lead and support a collaborative kitchen team, fostering a respectful and inclusive environment.
- Oversee kitchen operations, including menu execution, inventory management, and food preparation.
- Build, guide, and develop your team ensuring efficient operations, high-quality production, and a positive kitchen culture.
- Grow culinary and leadership skills with hands-on responsibility, training opportunities, and professional development.
Requirements
- 5+ years of professional experience, including 3+ years in culinary roles.
- Skilled in food preparation, menu planning, execution, and quality control.
- Ability to manage food costs, portion control, and waste reduction while adhering to budget guidelines.
- Experience supervising and training kitchen staff in safety, sanitation, and production practices.
- Strong focus on guest satisfaction, menu responsiveness, and maintaining cooperative relationships across departments.
Skills
- Culinary Arts
- Food preparation
- Menu planning
- Execution
- Quality control
- Food cost management
- Portion control
- Waste reduction
- Budget adherence
- Supervision
- Training
- Safety
- Sanitation
- Production practices
- Guest satisfaction
- Menu responsiveness
- Cooperative relationships
Work Type
- Full-time
Experience Level
- 5+ years of professional experience
- 3+ years in culinary roles
Education Level
- Degree in Culinary Arts preferred
Benefits
- Medical
- Dental
- Vision
- Life insurance
- 401(k)
- Paid Time Off
- Access to Smile Universe training
- Internal promotion pathways
- Free meals during shift
- Monthly family meal
- 20% discount at all ENPHG brands
About the Company
- Parkhurst Dining is a brand of Eat’n Park Hospitality Group, creating smiles since 1949.
- Eat’n Park Hospitality Group represents a diverse family of brands that span more than a dozen states across more than 150 locations and with nearly 10,000 team members.
- We are a family-owned and operated company with deep roots that inspire our future.
- Our enduring commitment to our Core Values and our shared purpose, “to Create a Smile,” guide and fuel our growth as a group and as individuals.
Equal Opportunity
- Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.