EXECUTIVE SOUS CHEF

Job Purpose

The Executive Sous Chef is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This role is also responsible for creating, implementing and managing menu concepts, and training and overseeing line cooks to ensure their work meets our high standards.

This role partners closely with the Chef de Cuisine and Executive Chef to ensure the kitchen operates smoothly while facilitating smooth communication between the front-of-house and back-of-house staff.

Supervisory Responsibilities

• Ensures effective communication between back-of-house and front-of-house staff.
• Performs daily station checks with Cooks and Sous Chef to ensure product appropriately meets standard and par levels; and prep and production levels are in line with recipes and business levels.
• Oversees training and development of Cooks.

Primary Duties And Responsibilities

• Oversees the operations of the kitchen and Back of House, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Works closely with the Executive Chef and management team to align customer satisfaction with food selections and execution.
• Supports all aspects of Back of House operations for restaurant, catering, and club as needed, per direction of Executive Chef and Chef de Cuisine.
• Contributes to menu and recipe development. On-going menu engineering and monitoring menu content for effectiveness.
• Develops recipe costing for menu items and costing out food specials.
• Ensures quality in menu and food preparation. In conjunction with the management team, monitors and executes an annual budget.
• Executes the inventory process per direction of Executive Chef/Chef de Cuisine.
• Purchases inventory according to needs, quality, specifications and budgets.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Ensures compliance with HACCP Standards and Variances per ECs direction of standards and protocols.
• Oversees daily staff meals utilizing staff, budget, and byproduct efficiently.
• Oversees compliance of kitchen equipment maintenance, storage, and care.
• Fills other roles as needed depending on staffing and business levels.

All Other Duties as Assigned

Qualification Requirements

• Hightly organized and self-directed.
• Able to produce an excellent culinary and restaurant experience for patrons.
• Able to build relationships at all levels of the organization.
• Track record of training and developing team members of all levels and skill sets.
• Exceptional interpersonal, oral, presentation and written communication skills.
• Excellent project management skills.
• Ability to work in fast-paced, changing environment.
• Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
• Extremely creative.
• Excellent time management, scheduling, managerial, and organizational skills.

Education And/or Experience Requirements

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Business experience preferred.

Physical Requirements

• Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
• Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.