Title Executive Sous Chef

Responsibilities

• Staffing, food production, purchasing, menu development, managing budget, and food safety for multi-unit operations.
• Provide quality cuisine and instructing others to do the same.
• Maintain excellent customer service in a safe and clean working environment.

Operations Key Accountabilities and Outcomes

• Menu development with close attention to seasonality.
• Plan and execute daily and seasonal menus.
• Develop and maintain a recipe system.
• Conceive, test and develop new recipes.
• Inventory purchasing.
• Food purchasing – meats, dairy, seasonal produce, dry goods, etc.
• Manage the back of house staff for three restaurants.
• Manage the production and execution of On and Off Premise Catering.

Supervision

• Assist with recruitment and evaluation of kitchen staff.
• Write and monitor daily production schedules and prep lists.
• Run kitchens daily production.
• Schedule all kitchen staff; dishwasher staff.
• Control labor and food cost within the kitchen staff.
• Supervise culinary staff.
• Practice and oversee all procedures of H.A.C.C.P (Sanitation) plan.
• Work with leadership team to implement strategic plans of all restaurant operations.

Training

• Conduct on-going training of kitchen staff to include:
• Culinary training
• Sanitation/safety training
• Equipment training

Requirements

• Minimum 2 year culinary degree.
• 2 years successful catering experience.
• Baking and pastry skills preferred.
• Serve Safe Certified.

Pay

In accordance with state law, the rate or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), a reasonable estimate of the base compensation for this role. The actual amount may be higher or lower, based on non-discriminatory factors such as experience, knowledge, skills, abilities, shift differential, and location. Annual Range/Hourly Rate: $66,895.00 - $90,505.00

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