Salary $65k
Fine Dining

Growing restaurant group
Well-respected concept

Position Description

The Executive Sous Chef is concerned with maintaining the established standards for the kitchen and his/her station by adhering to the established procedures and schedules. 

Operations

• Maintain all inventory procedures (daily and weekly)
• Control all hourly labor (clock-ins and clock-outs)
• Manage prep and production for entire kitchen
• Manage proper storage of all foods
• Manage proper dating and labeling of all products in stations and cooler
• Maintain the standard of excellence of sanitation for the entire kitchen
• Manage proper closing procedures for the entire kitchen
• Manage the recipes and standards of excellence
• Have outstanding knowledge of the proper operating procedures for every station
• Teach and train line cooks to all operating procedures for each station

Personnel Management

• Always strive to do better
• Always improve staffing
• Assist in training new staff
• A chef must OK overtime

Safety

• Ensure all emergency exits and fire escapes are kept clear of obstructions
• Immediately attend to any unsafe or potentially unsafe situation

Work Habits and Attitudes

• Arrive on time, dressed properly and ready to work with a positive attitude

• Demonstrate a positive, friendly and hospitable attitude toward guests and co-workers

• Work well and remain calm and composed under pressure

• Be organized, pay attention to detail, be able to multi- task while maintaining a sense of urgency

Qualifications

• 2-3 years prior sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge

Other

• Attend meetings and training as directed
• Respond to service requests, as needed
• Carry out any requests by management in conjunction with work
• Maintain good working relationships with colleagues and all other departments to have a complete understanding of the company’s employee handbook and to adhere to its’ rules and regulations
• Maintain a high standard of personal appearance and hygiene at all times by adhering to the grooming policy

REQUIREMENTS and PHYSICAL DEMANDS 
The requirements and 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. While performing the duties of this job, the associate is regularly required to stand, use hands to finger, handle, or feel, and talk and hear. The associate frequently is required to reach with hands and arms, climb or balance, and taste or smell. The associate is occasionally required to stoop, kneel, crouch, or crawl and stand for long periods of time. The associate must occasionally lift and or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to focus. The associate must use knives and other cooking utensils correctly and safely and have adequate English language skills in order to communicate effectively with guests and co-workers.

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those a teammate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the teammate is frequently exposed to extreme heat. The teammate is occasionally exposed to risk of electrical shock. The noise level in the work environment is usually somewhat noisy. The environment may include confined workspaces.

Company Core Values and Policies:

• Providing excellent service to guests and generating happy customers: identifying, attending, and responding to guests’ needs in a positive, courteous and timely manner; taking guests orders and answering questions politely and effectively; acting in the guests’ best interest without jeopardizing business needs                     

• Being a supportive team player, working well within a team and demonstrating self-initiative
• Maintaining a well-groomed appearance at all times (following all uniform guidelines)
• Respecting and following the company policies and procedures; following supervisors’ and peers’ directions well; maintaining a clean and safe restaurant according to health and safety codes; cost control and recycling whenever possible
• Promoting and maintaining the company style of operations, service, and core values (honesty, integrity, intelligence and modesty)