Restaurant Associates
Position Title : Executive Sous Chef
Reports To : Culinary Director
Salary : $62,500 to $123,000
Other Forms of Compensation :
Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards - Best Places to Work in 2021, !
Job Summary
Reporting to the Culinary Director, the Executive Sous Chef is responsible for daily production and the execution of events and culinary operations.
The Executive Sous Chef manages and supervises the team of cooks ensuring that company standards are met. This role supports the Executive Chef in maintaining a focus on excellence, while also looking for efficiencies to stay within budgeted food and labor costs.
In this position, this chef also assists in menu development by helping create and adapt dishes and menus that help keep our culinary program fresh and innovative.
Key Responsibilities :
- Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
- Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
- Ensures that high quality food items are creatively prepared and presented in a cost effective manner
- Assists in all phases of planning, ordering, inventory, and food preparation
- Supports the management of cost controls and control expenditures for the account
- Rolls out new culinary programs in conjunction with the marketing and culinary teams
- Performs other duties as assigned
Qualifications :
- B.S. Degree in Culinary Arts, Food Services Technology / Management / or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
- 3-5 years of relevant culinary experience
- Mastery of a wide variety of kitchen positions and stations
- Ability to think on their feet, as well as create, produce, and serve on the fly
- Knowledge of food cost and how it pertains to a kitchen, product and quality identification
- Excellent interpersonal, customer service, and oral / written communication skills
- Applied food service sanitation certification, SERVSAFE, and / or HACCP federal guideline certification
- Demonstrated understanding of current culinary market / trends and creative food presentation preferred
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