Executive Sous Chef

Job Title :   Executive Sous Chef

Reports To :   Executive Chef

Job Location : Gibsons Italia-  233 N Canal St, Chicago, IL 60606

Position Summary :

The Executive Sous Chef manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food purchasing, food preparation, and presentation at the Executive Chefs direction. They are responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs : Hospitality, Quality, Family, and Value .

Essential Duties and Responsibilities :

• Oversee all food preparation, production, and presentation; ensure that recipes are followed and preparation and presentation are adhered to consistently.
• Ensure production of all recipes, both prep and plate, are consistent and of superior quality.
• Plan production schedules, implement and manage execution.
• Train staff for associated job functions with their assigned roles as needed.
• Resolve all customer opportunities related to food quality and execution.
• Understand and adhere to all GRG kitchen operation and management procedures.
• Communication of all opportunities, clearly and with necessary urgency, to senior management to secure assistance or guidance.
• Possess and maintain thorough knowledge of wines offered in restaurant and wine / food pairings.
• Represents restaurant and brand at outside functions as needed.
• Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.

Implement and manage GRG systems

Qualifications :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education and / or Experience :

Graduate of a recognized culinary school and 5 years related experience; or a combination of education and experience.

Skills :

Current knowledge of regional and national trends in food and beverage. Must possess through knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence, high standards, a good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priories with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.