Executive Sous Chef - Chef Daniel Boulud Restaurants

About the role

The Executive Sous Chef is second in command in the kitchen and assumes responsibility for supervising the production of food at all stations, mentoring the sous chefs, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. The right candidate will have the ability to work effectively in a team environment to maintain consistent food quality and restaurant standards. Candidates should also expect to track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to build the team.

Responsibilities

• Supervise the production of food at all stations
• Mentor sous chefs and assist cooks as needed
• Support the Executive Chef in cost control efforts
• Track food costs as requested
• Minimize waste among employees
• Build and maintain team morale
• Assist with recruiting, training, and discipline as needed

Qualifications

• Extensive knowledge of French cuisine
• 5 years of experience in high volume or fine dining environment in a supervisory role
• Superb knife skills
• Familiarity with Michelin and Forbes standards
• Maintain health department, food quality, and company standards
• Ability to read and follow recipes and sanitation protocol
• Produce a high volume of work in a timely manner, which is accurate, complete and of high quality
• Actively practice food safety procedures
• Ability to train and motivate team
• Excellent organizational skills
• Effective time management

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs
• Ability to work in a hot, fast-paced kitchen environment