Sous Chef – S103

The Executive Chef is responsible for the kitchen operations of their assigned restaurant, ensuring the overall quality and integrity. Key responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of heart of the house staff and Sous Chefs to ensure the restaurant meets financial and operating goals.
The Executive Chef is responsible for all functions on an opening, mid or closing shift to include guest relations, supervision of all staff and staffing levels, proper restaurant ambiance, food & beverage quality and safety. The Executive Chef selects, hires, trains and supervises the culinary staff. Manages food inventories, labor and sanitation and keeps all equipment in shipshape. The Executive Chef helps every team member provide guests with top-quality food that’s always perfectly prepared and presented.

Why people LOVE working for this company!

• Iconic Brand – Originally Established in 1988 – Legacy Tradition and Culture
• Top of the line quality food ingredients
• From scratch open kitchen – kitchen is brought forward as guests can see it
• Great teamwork – Fun Team environment
• Ambiance – Family like atmosphere
• 55 average work week – rotating shifts
• Eligibility for quarterly bonus based on sales / profit % to target – ( at 90% of target still get some bonus )
• Medical, Dental, Vision first of the month after start date.

Position Overview & Responsibilities

• Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals
• Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management
• Maintains accurate training records
• In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment
• Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served
• Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences
• Provides immediate supervision of all back of house employees
• Oversees staff performance and productivity
• Participates in employee hiring and discipline
• Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance
• Utilizes par sheets to maintain a proper level of food to avoid waste
• Orders effectively to ensure that the proper amount of quality product is on hand
• Evaluates products to assure that quality, price and related goods are consistently met
• Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times
• Assist Executive Chef to prepare necessary data for applicable parts of the budget ; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Periodically visits dining room during lunch/dinner to ensure that guests expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community.

Benefits

• Health, Medical & Vision, Dental – First of the month following the start date.
• 401K – Is currently not a Company match
• Vacation – 2 weeks after the first year – 3 weeks after 5 years.
• Flex Spending accounts

Position Requirements

• 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment
• Must have minimum $2.5 Million Revenue in full service operation
• Culinary Degree a plus
• Strong leadership and time management skills
• Ability to draw upon invention, imagination, and originality in creating new dishes and menu items
• Experience in a steakhouse is a plus
• The ability to interpret and manage recipes to ensure compliance and minimize waste
• Strong broiler skills are required
• Excellent attention to detail
• Previous responsibility for effective recruitment, selection, orientation and training of kitchen team members
• Self-disciplined, multi-tasker with exceptional team building activities
• Proven ability to develop strong relationships with local purveyors
• ServSafe Certification required
• Exceptional leadership and motivational skills required
• Strong culinary desire/abilities
• Operates with a high level of integrity
• Strong time management and organization skills
• Regularly required to stand, walk, use hands to finger, handle or feel; reach with hands and arms; climb or balance; and talk or hear.
• Occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl and may exposed to wet and/or humid conditions, moving mechanical parts and outside weather conditions.
• Regularly lifts up to 25 pounds, frequently lifts up to 50 pounds and occasionally up to 75 pounds.

 
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EOE – Equal Opportunity Employer