Executive Sous Chef

About the role

Restaurant Associates, the industry's leading provider of dining and event catering for prestigious museums, performing arts centers, and corporations, is seeking an Executive Sous Chef. This position is responsible for the culinary quality, innovation, and overall experience of the operation. The Executive Sous Chef motivates, trains, develops, and directs Cafe Chefs and team members to deliver delicious and nutritious food, provide exceptional service, and maintain quality, safety, and sustainability standards. This role oversees daily administrative and operational tasks, including financial management and business operations.

Responsibilities

• Support, manage, and own the overall user experience
• Demonstrate a passion for exceptional food service, hospitality, excellence, and client and stakeholder management
• Ensure cafe teams follow all menu and recipe guidelines, opening/closing checklists, safety, and sanitation guidelines
• Oversee the cycle menu process: menu development, corresponding order guides, recipe development, food cost analysis, and labor evaluation
• Train and develop cafe Sous Chefs and other team members
• Ensure employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Ensure that all products and ingredients used are purchased following purchasing standards and sustainability commitments
• Ensure that all hiring and training standards are met and documented for direct hires, including but not limited to: new hire packet, employee/manager handbook, sign-off sheet, fact training completion, and safety training
• Promote a culture of Food and Workplace Safety and proactively address potential safety hazards
• Communicate with the Client partner honestly, accurately, and in a timely manner
• Work with the Finance team to ensure operational standards align with budget parameters
• Conduct cycle menu review before final sign-off for content by Executive Chef; edit menus for authenticity, variety/balance, and approved recipe content
• Develop new content for the recipe database and menu collections
• Lead R&D process for new program development

Qualifications

• Degree from a post-secondary culinary arts training program or related work experience
• 5 years in a professional kitchen leading other managers in a similar position with like volume and quality food service establishment
• Prior experience managing a team across multi-unit operations
• NYC Food Handlers Certificate preferred
• ServSafe Certification preferred
• Demonstrated passion for great food, culinary innovation, and hospitality excellence
• Excellent communication skills, both written and verbal
• Excellent presentation skills
• Ability to outline new ideas and business initiatives
• Ability to present these initiatives to Clients and Senior Management in a clear and concise manner
• Proven success leading change management
• Ability to motivate and grow other leaders to follow your direction
• Ability to maintain a positive attitude under pressure
• Prior union experience a plus
• Working knowledge of Google Suite (Gmail, Calendar, Meet, Chat, Sheets, Docs, Slides, Forms) systems
• Ability to manage time effectively and prioritize tasks to meet deadlines

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Pay & Schedule

Salary: $93,000 - $100,000 / year
Schedule: Monday-Friday starting at 6:30AM Eastern

This response is AI-generated, for reference only.