Executive Sous Chef - Hiring Immediately

Executive Sous Chef

$90,000 / yr

JOB SUMMARY

The Executive Sous Chef , will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation.

Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.

RESPONSIBILITIES

• Collaborate with the Executive Chef in creating and implementing menu items that align with our culinary standards and customer preferences
• Oversee food preparation, ensuring that all dishes meet quality standards and are prepared in a timely manner
• Lead and manage kitchen staff, providing guidance, training, and constructive feedback to promote a positive and productive work environment
• Assist in inventory management, monitoring stock levels, and placing orders when necessary
• Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen
• Stay up-to-date with culinary trends and techniques, continuously enhancing your own culinary skills and sharing knowledge with the team
• Assist in the development and implementation of cost-saving strategies and menu pricing decisions
• Collaborate with other departments to ensure smooth operations and exceptional dining experiences for our guests
• Take the lead in the absence of the Executive Chef, ensuring seamless operations and exceptional food quality

QUALIFICATIONS

• At least 3-4 years of experience in the direction and management of employees in a culinary environment.
• Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis
• Startup / Opening of Hotels & Restaurants experience is preferred.
• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams.
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Experience implementing new F&B concepts
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business including some travel as needed
• Comfortable with Word, PowerPoint and Excel

DUTIES & FUNCTIONS

Fundamental Requirements :

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his / her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plan.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with TableOne standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise and direct the Stewarding Department.
• Compute daily food cost.
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Direct and train all chefs to ensure adequate operation in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
19 days ago