Executive Sous Chef - Destroyer

Duties & Responsibilities

• Practices positive personal hygiene and cleanliness habits during all work shifts.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company.
• Assist in developing and implementing the menus including daily and seasonal specials.
• Properly document all recipes and techniques.
• Expedite service efficiently and effectively, maintaining the proper pace and food quality.
• Oversee and/or perform purchasing daily to maintain the highest level of food quality.
• Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs.
• Follow through with training and coaching to ensure that all policies and laws are followed.
• Maintain company expectations of food and service through the supervision of the entire kitchen team.
• Achieve company budget objectives in sales, costs, and profit.
• Achieve company goals in service, food quality, facility maintenance, sanitation, and cleanliness through training of employees.
• Fill in where needed to ensure that the guest experience is never compromised, and their expectation of food and service are met and/or exceeded.
• Participate in all scheduled FOH employee meetings to represent the kitchen, as well as to give feedback and suggestions.
• Participate in all management meetings to represent the kitchen, as well as to give and receive feedback and suggestions.
• Upkeep of all kitchen equipment and facilities so that health and safety standards are met.
• Achieve this through maintenance programs and inspections.
• Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

Qualifications

• Minimum of 5 -7 years of kitchen management experience.
• High School diploma or equivalent.
• Formal culinary training.
• Food Service Manager Certificate required.
• Harassment Certification within 30 days after employment.