Executive Sous Chef- Lansing Center

About the role

The Executive Sous Chef is responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout the facility. This role reports to the Director of Food & Beverage.

Essential Duties and Responsibilities

• Hands-on management of day-to-day operations of all food outlet kitchens.
• Implements and enforces all departmental and organizational policies and procedures.
• Assure staff compliance with all standards, policies and procedures.
• Manage associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
• Administer corrective counseling process, training and development, appraisals, payroll accountability.
• Plan innovative menus, maintaining financial responsibility for the menu mix.
• Analyze menu and food costs and prepare cost and quality efficient menus/specials.
• Prepare reports regarding food and menu analysis.
• Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.
• Oversee inventory management to ensure all outlets are adequately supplied at all times.
• Perform periodic inventory. Requisitioning and purchasing. Maintain effective vendor relationships.
• Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Direct interaction with high level clients.
• Be able to step in as the executive chef when needed.
• Perform related duties as assigned by Management.

Qualifications

• The ideal candidate will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.
• Proven track record in improving kitchen efficiencies, quality, food and labor costs.
• Excellent managerial, financial analysis, team building and communication skills/customer service.
• Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Flexible to work extended hours due to business requirements including nights, weekends and holidays.
• Open to providing incidental or short-term support to other facilities in the event of a business emergency.

Compensation

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Working Conditions

Location: On Site or Remote (Lansing Center Complex Lansing, Michigan)

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.