An Executive Sous Chef supports the Executive Chef as the leader of operations of the restaurant and an assistant in front of the house activities.
The Executive Sous Chef enhances the restaurant facility by assisting in the financial and clerical duties of the restaurant. The Executive Sous Chef is also responsible for assisting in training the staff; regularly evaluating staff’s performances; uphold appearance standards in accordance to company policies; as well as supporting the Executive Chef in any and all other kitchen responsibilities.
The Executive Sous Chef ensures that the overall quality of the food the restaurant produces follows proper sanitary practices. If there are any problems; the Executive Sous Chef is in charge of alerting the Executive Chef, General Manager, and Director of Operations of any problems or important events occurring in the restaurant.
This position is responsible for completing all office tasks while working with staff to create a culture of high quality service.
Major Duties:
Assists Executive Chef in management of all line cooks and back of house staff
Assists Executive Chef in implementing and enforcing back of the house policies and procedures
Supports Executive Chef in daily and weekly ordering and facilitates ordering in his absence
Assists Executive Chef in menu development and training cooks in production and recipes
Oversees the kitchen and the line in the absence of Executive Chef
Assists Executive Chef in planning and execution of in house events and private events
Maintains understanding of the costs associated with the kitchen, supporting Executive Chef in waste and loss management
Assists Executive Chef in tracking and recording of inventories
Works any station needed to maintain labor costs and ensure efficient flow of the kitchen.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, griddle, fryers, range, and a variety of other kitchen equipment
Assumes 100% responsibility for quality of products served
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Oversees this compliance with other line cooks
Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period
Portions food products prior to cooking according to standard portion sizes and recipe specifications
Maintains a clean and sanitary work station area including tables, shelves, broilers, fryers, sauté burners, flat top griddle and refrigeration equipment
Follows proper plate presentation and garnish set up for all dishes
Handles, stores and rotates all products properly
Assists in food prep assignments during off-peak periods as needed
Closes the kitchen properly and follows the closing checklist for all kitchen stations. Assists others in closing the kitchen
Attends all scheduled employee meetings and brings suggestions for improvement
Performs other related duties as assigned by the Executive Chef or General Manager
Competencies:
Key components of leadership: integrity, initiative, hospitality, problem solving, and being a team player
Thorough knowledge of food and beverage industry
Sound analytical skills (mathematics, organization, etc.).Ability to manage people in a high-stress, fast-paced working environmentThe ability to create and maintain a high quality environment for employeesKnowledge of businessBasic to Intermediate level proficiency in office-related software and equipmentAbility to follow oral and written instructions
Proficient written and oral communication skills
Required Qualifications and Education:
2-4 years of relevant management experience
Strong communication and organizational skills
ServSafe Food Handler Certified
Culinary Degree
Preferred Qualifications:
3-5 years of relevant management experience
Physical Requirements:
Ability to lift 30-50 lbs.
Ability to communicate routinely via phone, personal contact and via computer
Walking, standing, sitting required throughout the typical business day
Schedule:
Weekends required
Job Type: Full-time
Pay: From $65,000.00 per year
Benefits:
Dental insurance
Health insurance
Paid time off
Experience level:
5 years
Pay rate:
Yearly pay
Supplemental pay types:
Bonus opportunities
Weekly day range:
Weekends as needed
Work setting:
Upscale casual restaurant
Work Location: In person