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Overview

The Executive Sous Chef, in conjunction with the Executive Chef is responsible for the overall quality and profitability of the restaurant. they ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The Executive Sous Chef must work in partnership with the Executive Chef and General Manager and communicate fully with all the back-of-the house staff. This position is full-time and salary-based

Responsibilities

Three+ years of experience in high volume or fine dining environment, preferably in a supervisory role

• Ability to interact positively with supervisor, management, co-workers to promote a team effort and maintain a positive and professional approach.
• Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions.
• Lead with a professional and polished approach in a busy atmosphere
• Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
• Maximize sales and optimize profits through the management of food and labor costs.
• Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food cost based on purchasing practices and monitoring daily labor reports and minimizing overtime.
• Ensure that the restaurants are operating at or above standards and competitive service.
• Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness and sanitation.
• Conduct regular department walkthroughs and random food tastings to ensure quality and consistency.
• Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines.
• Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food.
• Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours.
• Establish proper portion sizes and controls for all serving periods.
• Develop a hands-on approach and be directly involved in daily production.
• Ensure proper presentation and preparation from each kitchen department.
• Assist with the monitoring of quality and with managing prime and local vendors accordingly.
• Assist with the effective ordering based on sales
• Responsible for sourcing good, organic, seasonal products
• Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders.
• Assist with rotation, storage and handling of all products
• Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is fixed in a safe and timely manner.
• Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation.
• Promote high standards in all areas of safety, security and sanitation by ensuring that all preventive maintenance, cleaning and repairs are scheduled in a timely manner.
• Enforce all Health Department rules and regulations on a daily basis.
• Assist with establishing, recruiting and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs.
• Work with the General Manager to assist with provide on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis
• Oversee the standard operating photos, recipes and descriptions for all cooks.
• Present new menu items and relevant culinary information to the culinary and front-of-house staff on an on-going basis.
• Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms.
• Performs other duties and responsibilities as required or requested.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practices food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management

Availability must include days, nights, weekends and holidays.

Qualifications

About you:
• Prefer a minimum of 3-5 years as a Sous Chef
• High school diploma or equivalent required. College degree preferred.
Culinary School graduate preferred.
• Health & Sanitation Card pear state requirements
Foodservice management certification as per state requirements

Physical Requirements:
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders,
squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and
seeing.

Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)

Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are
required to meet deadlines of the position, including weekends and/or holidays.

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