Executive Sous Chef

About the role

Plans and directs food preparation in all areas of the kitchen and food preparation areas. Interviews, selects, trains and supervises food staff. Organizes and conducts pre-shift and department meetings. Schedules and directs food staff in their work assignments. Interacts with guests; promotes food & beverage products and services. Recognizes and resolves guest complaints and concerns. Maintains food quality and service standards for location. Controls food costs including payroll, equipment, supplies and products. Maintains accurate inventory and appropriate supply levels. Maintains cleanliness and organization of kitchen and facility. Provides direct service to guests as needed, including serving guests and general clerical/cashier duties. Ensures a pleasant visit for each guest; maintains effective guest relations. Performs special projects delegated by management. Stays updated on latest developments pertinent to the department as well as the location.

Responsibilities

• Interviews, selects, trains and supervises food staff.
• Schedules and directs food staff in their work assignments.
• Maintains food quality and service standards for location.
• Controls food costs including payroll, equipment, supplies and products.
• Maintains accurate inventory and appropriate supply levels.
• Maintains cleanliness and organization of kitchen and facility.
• Provides direct service to guests as needed, including serving guests and general clerical/cashier duties.
• Ensures a pleasant visit for each guest; maintains effective guest relations.
• Performs special projects delegated by management.
• Stays updated on latest developments pertinent to the department as well as the location.

Requirements

• 3 to 4 years food & beverage management/supervisor experience.
• Excellent people and communication skills.
• Proven experience managing guest relations; dealing with stressful situations; and demonstrating outstanding customer service.
• Proven experience managing food & beverage operations.
• Willingness to learn and perform new food & beverage programs and services.
• Excellent communication and organizational skills, attention to detail, drive and motivation.
• Flexibility with schedule with evenings and weekend work required.

Qualifications

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• EDUCATION: 3 to 4 years food & beverage management/supervisor experience; excellent people and communication skills.
• REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
• PHYSICAL DEMANDS: While performing the duties of this job, the associate is regularly required to stand, walk, and use hands and fingers to handle, or feel. The associate frequently is required to reach with hands and arms and talk or hear. The associate is occasionally required to sit; walk; climb or balance; and stoop, kneel, crouch, or crawl. The associate must occasionally lift and/or move up to 75 pounds.

Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to read and interpret retail product labeling.
• Ability to speak effectively before groups of customers or associates of organization.

Benefits

Not specified.

Pay

$57,784.00 - $150,000.00

Schedule

Not specified.