Executive Sous Chef

Job Duties

• Collaborate with the Sous Chefs and Executive Chef to develop creative menu content for seasonal updates and special events that are consistent with each restaurant's identity and price point.
• Maintain up-to-date menu costing, appropriate food inventory levels, and processes to support the budgeted food cost targets.
• Interview, hire, effectively onboard, and support the success of culinary candidates.
• Challenge and train the culinary staff for development and advancement.
• Provide regular coaching and performance reviews for employee development.
• Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.
• Maintain and/or develop processes to deliver timely and accurate results for all objectives.
• Effectively manage the employee progressive discipline process for performance and behavior improvement following company and department standards and the Collective Bargaining Agreement (CBA).
• Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards.
• Ensure employees maintain required food handling and sanitation certifications.
• Collaborate with Stewarding Managers and employees to ensure safe, clean and sanitary standards are maintained.
• Effectively support all financial aspects, including hourly labor cost, food cost, supply cost, etc.
• Work with Engineering and culinary teams to maintain the equipment and take corrective action as needed for repairs.
• Support and/or relieve Sous Chefs as needed to maintain consistent operational effectiveness; including: coordinate all aspects of guest dietary needs for the safe preparation of meals; assist with labor budgeting and ensure scheduling is managed considering budget targets, CBA rules, vacation and leave management.
• Ensure tools and uniform purchases are made to support culinary team needs.
• Collaborate with the Front of House Food and Beverage team to achieve a high level of service and guest satisfaction.

Qualifications

• Minimum of 10 years of related experience.
• Minimum of 3 years of supervisory experience.
• 18 years of age or older.
• Post-Employment - ServSafe Manager, ServSafe Allergen, and RAMP certifications.
• Must have a valid driver's license.
• Completion of high school or GED.
• Knowledge, Skills, and Abilities:
• Skilled in the use of Google Suite and Microsoft Office applications, including Excel and Word.
• Thorough knowledge of food handling and preparation techniques.
• Proficient in reading and writing the English language with clear, concise written and verbal communication skills.
• Proficient in prioritizing work with operations and administrative demands.
• Experience working with a unionized workforce is preferred.
• Excellent time management skills.
• Strong organization skills.
• Must embody HE&R company values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others).
• Able to draw influences from and prepare a variety of cuisines, using skill and creativity.

Job Demands

• While performing the duties of this job, the employee is required to:
• Reaching Forward Frequent (34-66%).
• Climbing Stairs Occasional (
• Lifting Occasional (
• Reaching Overhead Frequent (34-66%).
• Finger Dexterity Constant (>67%).
• Hand/Eye Coordination Constant (>67%).
• Sitting Occasional (
• Standing Frequent (34-66%).
• Walking Constant (>67%).