Executive Sous Chef - Prime & Provisions

Responsibilities

• Culinary: Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors
• Culinary: Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic.
• Culinary: Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets
• Leadership and Management: Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program)
• Leadership and Management: Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development
• Leadership and Management: Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures.
• Leadership and Management: Schedule, conduct and document employee performance reviews according to standard operating procedure.
• Leadership and Management: Identify, train, and develop key employees for growth, advancement and promotion.
• Kitchen Operations: Maintain mandated food cost, organize and facilitate ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability
• Kitchen Operations: Maintain departmental budget expectations
• Kitchen Operations: Assist company efforts to optimize labor & product costs
• Kitchen Operations: Proactively build lasting relationships with purveyors
• Kitchen Operations: Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.
• Kitchen Operations: Oversee the purchase and ordering of all food products and supplies for the restaurant.
• Kitchen Operations: Ensure daily product orders are taking place
• Kitchen Operations: Track high-cost items according to standing operating procedure.
• Kitchen Operations: Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc.
• Safety: Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Safety: Coordinate proper food storage according to standard operating procedure and health and safety guidelines
• Safety: Work safely in a confined, crowded space of variable noise and temperature levels
• Safety: Comply with all safety and sanitation guidelines and procedures
• Safety: Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.
• Safety: Wear a hair restraint while on duty.
• Safety: Wash hands regularly, according to guidelines.
• Safety: Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items.

Requirements

• Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred
• Proven experience creating a safe work environment incorporating teamwork and professional development
• Able to efficiently identify issues and problem solve
• Commitment to quality, accuracy, timeliness, and results
• The ability to handle stress in a productive way as well as the ability to delegate while maintaining control
• Proficient computer skills, basic math skills, and ability to operate a point-of-sale system
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
• Minimum of 50 hours per week required
• Holds a current SERV safe (or equivalent) certification

Physical Demands + Work Environment

• Must be able to stand, walk, bend, and lift up to 40 pounds without assistance.
• Must be able to perform repetitive motions, such as chopping, stirring, and plating food.
• Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods.
• Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods and maintain productivity under time constraints.
• Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces.
• Must be able to navigate through tight spaces and be comfortable working in confined areas.
• Ability to work long hours, including nights, weekends, and holidays, and the ability to work efficiently during peak service periods and maintain productivity under time constraints.

Benefits + Perks

• BCBS Medical
• BCBS Dental
• Eyemed Vision
• Company-paid Short-term Disability Insurance
• Company-paid Life and AD&D Insurance
• Company-paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

Core Competencies

• Accountability
• Adaptability
• Communication Skills
• Emotional Intelligence
• Integrity
• Personal Development
• Professionalism
• Self-Management
• Teamwork and Collaboration
• Technical Proficiency with computers and POS systems

Qualifications

• Education: Bachelor's degree in Culinary Arts or related field preferred
• Experience: Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred
• Skills: Proven experience creating a safe work environment incorporating teamwork and professional development, efficient issue identification and problem solving, commitment to quality, accuracy, timeliness, and results, ability to handle stress in a productive way, ability to delegate while maintaining control, proficient computer skills, basic math skills, and ability to operate a point-of-sale system, flexibility to work a variety of shifts, minimum of 50 hours per week required, holds a current SERV safe (or equivalent) certification

Skills

• Leadership and Management: Create the benchmark for our kitchen culture by modeling a high standard of professionalism, work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development, identify, address and document individual employee performance problems according to standard operating procedure, schedule, conduct and document employee performance reviews according to standard operating procedure, identify, train, and develop key employees for growth, advancement and promotion
• Culinary: Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors, develop and update recipe books prescribing ingredients, product specifications, and portion sizes, coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets
• Kitchen Operations: Maintain mandated food cost, organize and facilitate ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability, maintain departmental budget expectations, assist company efforts to optimize labor & product costs, proactively build lasting relationships with purveyors, coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc., oversee the purchase and ordering of all food products and supplies for the restaurant, ensure daily product orders are taking place, track high-cost items according to standing operating procedure, manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc.
• Safety: Ensure BOH employees understand and adhere to sanitation/safety guidelines, coordinate proper food storage according to standard operating procedure and health and safety guidelines, work safely in a confined, crowded space of variable noise and temperature levels, comply with all safety and sanitation guidelines and procedures, move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces, wear a hair restraint while on duty, wash hands regularly, according to guidelines, safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items

Pay

TBD

Schedule

TBD