Executive Sous Chef

Responsibilities

• Culinary leader with prior management/supervisory experience.
• Absorbs broad, in-depth knowledge and culinary skills in food preparation, cooking, and presentation.
• Effectively manages, provides training, and gives direction to kitchen staff.
• Responsible for cost and quality control, managing labor, and ongoing safety and sanitation practices.
• Takes proactive approach to Health and Safety, ensuring all logs/checklists are complete.
• Performs daily station line checks to ensure production is complete and accurate per standard.
• Maintains proper labeling and rotation of product in station areas.
• Addresses violations accordingly.
• Supervises, coordinates, and participates in the daily kitchen operations.
• Assists Executive Chef in the supervision of kitchen staff.
• Responsible for and supervises all heart of the house co-workers in regards to food handling, preparation, and sanitation.
• Assumes responsibility of kitchen operations in the absence of the Executive Chef.
• Aids Executive Chef in food ordering, as instructed and in the absence of the Executive Chef.
• Absorbs responsibility for planning seasonal menus and recipe testing.
• Aids with expo duties and/or delegates expo duties to ensure all plates are executed to recipe standards.
• Ensures proper communication and answers any specific questions from front of the house co-workers in regard to menu items, allergens, and dietary restrictions.
• Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Enforces safe work habits and contributes to the safety-first environment in our heart of the house.
• Coaches and gives instruction to the kitchen co-workers in the fine points of cooking including proper execution and plating of all dishes.
• Works with the Executive Chef to monitor and ensure the achievement or bettering of financial goals for food and labor costs to achieve the restaurant budget.

Qualifications

• Ability to operate kitchen appliances and equipment in a safe manner.
• Possess advanced knife skills.
• Demonstrate outstanding organizational and time management skills including the ability to make sound decisions quickly.
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 50 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
• Able to work weekdays, weekends and holidays.
• Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
• Ability to speak Spanish a plus.
• Basic math proficiency required.
• Advanced spreadsheet knowledge and modeling tools to manage labor and food cost.
• Budgeting, tracking, and inventory systems knowledge.
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.
• Experience Associates degree in culinary arts and/or 5 years of relevant professional cooking experience in high volume restaurants.
• At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity required.
• Good organizational skills for dealing with diverse duties and staff.
• Strong interpersonal skills and communication skills including oral and written skills.
• Commitment to hospitality and service excellence.
• Effective management skills to motivate and develop co-workers.
• Possession of food certifications as required by local, state and federal law.
• Progressively responsible industry and culinary management experience is required.
• Experience with performance management, providing coaching and disciplinary action.
• Computer Skills: Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use.
• Education: Culinary degree is desirable; a combination of practical experience and education would be considered as an alternative.

Salary Range

$80,000 - $85,000