Sous Chef

Executive Sous Chef

The Executive Sous Chef helps to oversee all aspects and functions of the kitchen and kitchen staff. Directs, implements, and maintains a philosophy congruent with company culture, serving as a guide to respective staff. Ensures the quality preparation of all menuitems and the proper storage and handling of all food items in accordance with the company's and applicable federal, state, and local health department standards. Coordinates the purchase of all food items following proper company purchasing requirements. Develops and assists to maintain approved food costs, labor costs, operating costs, and custom party items.

Job Requirements:

• Excellent communication skills, strong interpersonal and conflict resolution skills
• A hospitality-first mindset
• Knowledge of food preparation and existing health and safety standards
• 2 or more years of executive chef experience, Italian experience preferred
• Experience in leading and training teams of 15 or more employees

Duties and Responsibilities:

1. Prepare or direct preparation of food served using established production procedures and systems.
2. Plan food production to coordinate with peak hours so that excellence, quality, temperature, and appearance of food is preserved.
3. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
4. Ensure proper and safe food storage, marking date and item.
5. Ensure kitchen sanitation at all times; clean and maintain equipment and areas used in food preparation.
6. Complete food temperature checks before service and throughout day.
7. Supports, cooperates with, and implements specific procedures and programs for: safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.
8. Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.
9. Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.
10. Maintain Food Cost under 25% of Gross Sales, Kitchen Labor under 8% of Gross Sales. Emphasize efforts to minimize expenses on China, Glassware, and Silver.
11. Work with Corporate team on the execution of new menus. Includes costing out new items as well as creative input and execution.

Physical Requirements:

• Stand throughout shift, often for several hours at a time
• Use hands to manipulate, handle, or feel
• Bend, stoop, and reach with hands and arms
• Ability to talk and hear
• Must have the ability to lift up to 50 pounds on a regular basis.
• Exposure to fluctuating hot and cold temperatures throughout shift.