Executive Sous Chef

This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. He/she must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, he/she must have the ability to multi-task, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through. We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction.

Job Duties:

• Kitchen Management:

Assist the executive chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating.

Supervise kitchen staff, ensuring proper training, scheduling, and performance management.

Delegate tasks effectively to ensure efficient workflow and timely service.

• Menu Execution:

Collaborate with the executive chef in executing menu items according to established recipes and standards.

Ensure consistent quality, portion control, and presentation of dishes.

• Food Quality Assurance:

Monitor food production to ensure adherence to quality and safety standards.

Conduct regular inspections of ingredients, equipment, and workstations to maintain cleanliness and sanitation.

• Recipe Standardization:

Assist in developing and documenting standardized recipes to ensure consistency in food quality and portion sizes.

Train kitchen staff on recipe execution and proper cooking techniques.

• Inventory Management:

Assist in managing inventory levels, including ordering, receiving, and stock rotation.

Monitor ingredient usage to minimize waste and control costs.

• Menu Development:

Collaborate with the executive chef in menu planning and development, including creating new dishes and seasonal specials.

Contribute creative ideas and suggestions for menu improvement and innovation.

• Training and Development:

Provide training and mentorship to kitchen staff to foster skill development and career growth.

Conduct regular performance evaluations and provide constructive feedback.

• Kitchen Organization and Efficiency:

Maintain a well-organized and efficient kitchen environment, optimizing workflow and minimizing downtime.

Implement systems and procedures to streamline operations and improve productivity.

• Health and Safety Compliance:

Ensure compliance with food safety regulations and health codes.

Enforce proper food handling, storage, and sanitation practices.

• Vendor Relationships:

Assist in managing relationships with food suppliers, vendors, and contractors.

Coordinate ordering, delivery schedules, and invoice reconciliation.

• Event Coordination:

Assist in planning and executing special events, banquets, and catering functions.

Coordinate with front-of-house staff to ensure seamless service and guest satisfaction.

• Menu Costing and Pricing:

Assist in analyzing menu item profitability and determining appropriate pricing.

Monitor food costs and ingredient prices to inform pricing decisions.

• Customer Satisfaction:

Work closely with front-of-house staff to address customer feedback and concerns.

Ensure a high level of food quality and service to enhance guest satisfaction.

• Team Leadership:

Lead by example, demonstrating professionalism, teamwork, and culinary expertise.

Foster a positive work environment built on trust, respect, and collaboration.

• Continuous Improvement:

Continuously seek opportunities to improve kitchen operations and enhance the dining experience.

Stay current with industry trends, techniques, and best practices.