The Executive Sous Chef is part of the kitchen management by controlling and supervising the kitchen and deputizing in the absence of the Executive Chef.
:
- Proactively supports the Executive Chef in providing leadership and management of kitchen department.
- Coordinate training, development, and evaluation of employees and managers in the Kitchen and Stewarding Department through effective management and leadership to ensure that established cultural and standards are met.
- Effectively plan and develop menus considering factors such as product availability, food cost, marketing conditions, trends, and business volume. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit for the restaurant.
- Ensure that sanitation standards as set forth by local, state, and federal regulations are kept in compliance as well as the cleanliness and organization of the kitchen.
- Set up control systems which will assure food quality and portion consistency.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- The position will be focused on running the day-to-day culinary operations of the restaurant, private events, and stewarding team.
- Role will report Directly to the Executive chef.
- Participate in execution of key Marketing, PR, and Social Media Campaigns
- Implement recipes, pick up charts and visuals for new all menus.
- Coordinates menu tastings and attends pre-meal meetings to educate staff on food taste and preparation methods.
:
- Education: College degree preferably specializing culinary arts, or equivalent experience is required.
- Experience: Minimum 3-5 years of experience in high volume fine dining restaurants.
- Requires: The ability to operate computer equipment and other food & beverage computer and POS systems.
- Requires: The ability to lift 50 pounds and standing for long periods of time.
- Requires: The ability to operate and utilize culinary production equipment and tools.
- Requires: Reading, writing and oral proficiency in the English language.
Job Type: Full-time
Pay: $65,000.00 - $82,000.00 per year
Experience level:
Pay rate:
Shift:
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Experience:
- Culinary Experience: 3 years (Preferred)
Work Location: In person