Executive Sous Chef
Executive Sous Chef is responsible for daily operations and kitchen functions and oversees the kitchen team. Executive Sous Chef has excellent communication skills and leadership qualities. Executive Sous Chef can thrive in a high-pressure environment. Executive Sous Chef has a strong understanding of labor budgeting and food cost.
JOB REQUIREMENTS
-At least 2 years of college education in a related field, and/or equivalent work experience in Food and Beverage, at least 4 years of experience in the hospitality industry.
-Understanding labor costs, food and beverage costs, and operational expenses.
-Ability to establish and maintain an effective working relationship with management and associates.
-Work varied shifts, including weekends and holidays.
-Ability to lift and carry boxes weighing up to 50 pounds.
-Train and delegate the kitchen team on food preparation according to recipes, follow protocols, and execution of restaurant service.
-Maintains work rule standards and policies regarding employee uniforms, personal appearance, and hygiene.
-Ensures compliance with all regulation mandated by local, state and federal agencies in regards to safety, health and sanitation regulations.
-Able to expedite during service.
-Able to execute each menu according to recipes. Able to transfer knowledge to team members.
-Manage inventory of pantry, produce, meat, seafood, spices, dry goods, and miscellaneous products. Ordering ingredients according to schedule.
-Ensure employees' work hours stay within the assigned budget.
-Ensure inventory is stocked according to the menu and restaurant's demand.
-Receives and assists with daily deliveries and reviews invoices for accuracy and the proper conditions of supplies.
Please reply with your resume along with three professional references. We look forward to hearing from you.