Executive Sous Chef ($80-100K ) High Volume / Fine Dining)

Responsibilities

• Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation.
• Supervises daily operations of kitchen.
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Requirements

• Minimum 4 years’ experience as a Sous Chef in Fine Dining / High Volume
• Open availability including weekends, evenings and holidays.
• Flexible and willingness to adapt to ongoing changes.
• Able to inspire, motivate, and develop employees.
• Proven track record in building high-performing teams.
• Professional and confident verbal and written communication with guests, employees and ownership.
• Have an interest in hospitality.
• Must be flexible and team oriented.
• Ability to work under pressure with grace and ease.
• Available to work evenings and weekends.
• Ability to multitask, efficient and a fast worker.
• Able to lift up to 50 lbs. occasionally.

Benefits

• Exceptional wages
• Bonus
• Dining benefits
• A 401k plan
• A schedule set two weeks in advance
• A chance to work and grow in one of the most dynamic restaurant groups in the country