Position: Executive Sous Chef
Salary: $74,500-$95,00
Position SummaryThe Executive Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction.
Primary Responsibilities and DutiesEssential Functions:- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Qualifications & Skills:- 3+ years of experience as a Sous Chef
- Understanding of various cooking methods, ingredients, equipment, and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry's best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Bachelors degree in Culinary Science, related certificate would be a plus
Supervisory Responsibilities: Leadership and relationship building responsibilities for HOH staff
Reports to: Executive Chef
Department: HOH Operations
Hours of Work: Ability to work a variable schedule, including weekends.
Work Environment/ Physical Demand:- Must be able to stand for full shift
- Must be able to lift at least 50 pounds
- Must have good hearing for accurate communication with guests.
- Must be able to use hands and fingers to handle and feel objects, tools controls and type
- Must be able to work in areas of loud noise.
- Required to frequently reach, bend, stoop, and carry
- Must be able to work in both warm and cool environments; indoors and outdoors
- Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish
- Extended periods of standing and walking to different parts of the restaurant at different levels.
- Fast paced hands on position.
- Dining facilities are both outside and inside. Lighting is maintained at a low level.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.
