ABOUT THE POSITIONThe Executive Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.
WHAT YOU'LL GET- Annual Salary: $78,300 - $90,000/year based on experience
- Gratuities
- Paid leave for sick and bereavement
- Comprehensive company subsidized Health Benefits package after 90 days
- 3 weeks' vacation
- Cell Phone Allowance
- Duty meals
- Professional development financial support
- 25% Company-wide food & beverage discount & access to frequent local business discounts/specials
WHAT YOU'LL DO- Oversee all aspects of food production, including involvement in menu planning and costing.
- Administration of kitchen in assistance to the Executive Chef and Head Chef, including purchasing and work schedules.
- Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
- Maintain and ensure all departmental and the restaurant's policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
- Supervise all kitchen staff, allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
- Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
- Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
- Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
- Place orders with suppliers - ensure cost control of all food and beverage items.
- Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant's standards
- Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
- Provide coaching, mentorship, and leadership to all cooks, assisting with work, training, and development.
- Provide assistance on line daily.
- Create work schedules for all kitchen staff and assign work and duties accordingly.
- Conduct pre-shift meetings with front stage and back stage - communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.
- Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
- Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
- Complete departmental filing.
- Execute ad-hoc duties as required.
WHAT YOU HAVE- Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 1 years preferred).
- Advanced knowledge of industry best practices, guest services and food and beverage.
- Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
- Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
- Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
- Ability to maintain professionalism, control, and composure in difficult and stressful situations.
- Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
- Working knowledge of applicable employment related legislation.
- Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
- Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
- Ability to fluently communicate in both written and verbal English.
- High School Diploma with basic math skills is required.
- Food Safe Certification is required but can be obtained within 30 days of joining.
- Ability to stand for extended periods of time and lift 50lbs.
- Comfortable using Microsoft Office Suite.
- Possess high professional ethics and avoid extreme familiarity or conflicts with other.
- Must be over 18 as alcohol service and open scheduling availability is a requirement.
