Executive Sous Chef: Lead Kitchen Ops & Menu Innovation

A renowned hospitality company in Tuscaloosa is seeking an Executive Sous Chef to oversee food production operations, maintain high-quality standards, and supervise culinary staff. The ideal candidate must possess an Associate’s degree or equivalent and have substantial experience in food management. Responsibilities include implementing control procedures, managing inventory, and ensuring food safety compliance. Candidates should have knowledge of sanitation standards and demonstrate leadership skills to train and motivate the kitchen team.
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