Executive Sous Chef- Commissary Bake Shop

Relocation assistance available. Full-time position located in Nashville, Tennessee.

About the Role

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Responsibilities

• Provides direction for all day-to-day operations.
• Performs duties in employees' absence or determines appropriate replacements to fill gaps.
• Sets performance standards and monitors performance for subordinates.
• Leads, influences, and encourages others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to meet guest service, operational needs, and financial objectives.
• Establishes and maintains open, collaborative relationships with employees.
• Solicits employee feedback and utilizes an "open door" policy.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrates new cooking techniques and equipment to staff.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes performance goals, budget goals, and team goals.
• Communicates the importance of safety procedures and ensures employee understanding of safety codes.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure standards are met.
• Determines food presentation and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and temperature control of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving, and food storage standards.
• Prepares and cooks foods of all types, either regularly or for special guests/functions.
• Provides and supports service behaviors that exceed customer expectations.
• Improves service by understanding guest needs and providing guidance or coaching.
• Manages day-to-day operations to meet customer expectations.
• Displays leadership in guest hospitality and exemplifies excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service through training and guidelines.
• Reviews guest satisfaction results to identify areas of improvement.
• Identifies developmental needs of staff and provides coaching or mentoring.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on cooking fundamentals and plate presentations.
• Administers performance appraisal processes for direct reports.
• Interacts with Banquet Chef and Catering department on food knowledge and menu composition.
• Observes service behaviors and provides feedback to individuals or managers.
• Manages employee progressive discipline procedures.
• Ensures disciplinary procedures align with Standard and Local Operating Procedures (SOPs and LSOPs).
• Communicates information to teams via telephone, written form, email, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.

Requirements

• High school diploma or GED; 6 years of experience in culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of experience in culinary, food and beverage, or related professional area.

Benefits

Bonus eligible.

Pay

$104,000–$134,000 annually.