Executive Sous Chef

Responsibilities

• Cooking and portioning meats, fishes, and produce as needed for the forecasted business.
• Preparing daily dishes such as sauces and soups.
• Ensuring guest expectations are consistently exceeded with maximum fiscal responsibility.
• Assuming responsibility for the kitchen in the absence of the Executive Chef.
• Directing and coordinating all kitchen staff in preparing and cooking food for guests and co-workers.
• Managing labor, cost and quality control, and ongoing safety and sanitation practices.
• Following up on violations and taking appropriate actions.
• Supervising, coordinating, and participating in daily kitchen operations.
• Assisting the Executive Chef in food ordering, seasonal menu planning, and expo duties.
• Ensuring compliance with health department regulations and enforcing sanitary practices.
• Coaching and giving instruction to kitchen staff in the fine points of cooking.
• Maintaining 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.
• Satisfactory physical and mental health to perform the requirements of the job.
• Able to work weekdays, weekends, and holidays.
• Multi-tasking, leading, and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
• 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 with performance management, providing coaching and disciplinary action.
• Competency in POS (Micros), scheduling software, Microsoft Office, and any department-specific systems in use.

Salary

$80,000 - $85,000