Executive Sous Chef

What You'll Do

• Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food.
• Participate in team leadership, communication, training, development, and problem resolution.
• Provide fantastic service to our guests.

Some Of Your Responsibilities Include

• Supervise the production of food at all stations, assist the cooks, and expedite food when needed.
• Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items.
• Aid in the preparation of required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems.
• Identify and develop potential staff members, and provide necessary training as positions open.
• Order, stock, and ensure that all products are received in the correct unit count and condition.
• Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested.
• Ensure that food is produced on a timely basis.
• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in.

What You Bring

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.