Executive Sous Chef - The Eddy

The Executive Sous Chef oversees all culinary staff to ensure proper food planning, preparation, and production for all food outlets and banquets, meeting OSHA and Eddy quality standards. The role involves assisting food and beverage leaders with hiring, training, and supervising kitchen personnel, as well as creating and implementing new menus based on current trends and client expectations. The position requires strong communication, organizational, and problem-solving skills to maintain high levels of customer service and operational efficiency.