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Job Title:   Executive Sous Chef - Circo
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Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over

  • Efficiently assists Executive Chef to manage within pre-established food and labor cost controls and plays an active role in contributing to the restaurants profits.
  • Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef is not present.
  • Assist Executive Chef designing and implementing restaurant menu and menu engineering and consistently rotates menu items.
  • Provides Management and support of all kitchens employees ensuring proper scheduling and vacation planning.
  • Maintains high customer satisfaction through consistently introducing innovative products.
  • Establishes measurable goals and objectives that focus on profit, product and people.
  • Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
  • Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and local laws as well as the Culinary Union.
  • Ensures that employees have all required certification, validated, i.e., Health Cards and Alcohol Awareness.
  • Provides employees with proper training and Sous Chefs with developmental opportunities that will aid in their career aspirations.
  • Ensures kitchen equipment is properly maintained and functioning.
  • Actively interacts with guests and consistently coaches staff on guest relations skills.
  • Perform other job related duties as requested.

  • At least 3 years of similar Food and Beverage experience.
  • Possess good communication, organizational, and supervisory skills.
  • Have strong coaching and development skills.
  • Have prior experience in labor and food cost control.
  • Working knowledge of knives, knife skills and small wares equipment.
  • Ability to work in a high pressure environment.
  • Working knowledge of health, safety and sanitation procedures.
  • Working knowledge of weights and measures and various cooking techniques.
  • Excellent customer service skills.
  • Ability to lead & mentor a team.
  • Professional appearance and demeanor.
  • Minimum Associates Degree in Culinary Arts or recognized formal certified training program from a National Association. 
  • Ability to speak, read & write in English.


  • Formal culinary training.
  • Previous experience working in a  similar resort setting.
  • Previous experience managing employees using a Collective Bargaining Agreement.