Executive Sous Chef

STK Steakhouse is the global leader in Vibe Dining. With energetic, high-end restaurants and bars in cities like Las Vegas, New York, Miami, London, and many more we take pride in our ability to execute an unforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of the guest experience!

We are always looking for individuals that are looking to Grow and Develop as new opportunities continue to be available in this expanding company.

We strive for a premier culture that encompasses teamwork, collaboration, and values. There is a passion in everything we do, and we are looking for people with similar attributes.

Get started on a career path as we are always looking for individuals that are looking to grow and develop as new opportunities continue to be available in this expanding company.

This position comes with an experience based salary starting at $70k

• 15% of base salary in bonus opportunities
• Comprehensive benefits
• 401k
• Employee Assistance Program
• Limitless growth opportunities

We strive for a premier culture that encompasses teamwork,

collaboration, and values. There is a passion in everything we do, and we are

looking for people with similar attributes. Get started on a career path as we

are always looking for individuals that are looking to grow and develop as new

opportunities continue to be available in this expanding company.

EXECUTIVE SOUS CHEF POSITION SUMMARY :

The Executive Sous Chef supports the Corporate Executive Chef

Executive Chef in all operational aspects of the business. S / he is

responsible for ensuring the kitchen is set up for success on a daily basis, as

well as the day to day operations of the restaurant, production staff, and

brand quality. S / he is also the link between corporate, FOH staff and all BOH

staff.

DUTIES AND RESPONSIBILITIES :

Carrying out all requests and orders from the Corporate

Executive Chef.

Report and communicate with restaurant management regarding any

issues ongoing with the kitchen / operations.

Interface with FOH employees.

Responsible for consistency in every dish served / Execute &

oversee the production of all menu items.

Expedite orders correctly and efficiently to ensure smooth

kitchen flow, orchestrate timing of service by telling cooks when and how to

cook products so our guests are served on a timely fashion

Fully understand the importance of and have the ability to utilize standard

recipe cards and plating guides, ensuring quality control, consistency and

flavor / presentation standards.

Perform line checks to include temperature checks of all

refrigeration, rotation and dating of all foods, proper preparation and storage

of items, freshness and taste of ingredients, and items for specials completed

for the night’s service.

Ability to execute all positions on the line and help line staff

when they get behind.

Complete understanding of work safety and emergency procedures.

Minimize waste and recycling of products as much as possible.

Ensuring all reach-ins and walk-ins are locked.

Work closely with Events Department to keep the menu updated to

current restaurant menu trends.

Check reservations and all V.I.P.S. for the nights service,

communicate and show all specials to the servers at the daily staff meeting.

Create and execute daily specials.

Ensure all foods are up to our quality and standards, all

specials are current with the seasons and trends, coach and train the staff to

The ONE Group brand of food.

Implement closing duties for the runners, stewards, line / pantry cooks, pastry

cooks

Work closely with staff to ensure that their respective jobs are

being executed as per company guidelines.

Demonstrate good math and English skills for calculating,

communicating, writing requisitions / completing food inventories and for

retrieving information as needed.

Inspire loyalty, camaraderie and teamwork within BOH staff, and between FOH and

BOH teams.

Ensure A+ standards for kitchen cleanliness and follow all

Health Department Guidelines to ensure proper food handling from the beginning

to the end when the food is leaving the kitchen.

Attend all weekly management meetings and corporate meetings

that are scheduled.

Hold monthly mandatory kitchen meetings and address all issues

that arise.

FISCAL RESPONSIBILITY :

Continuously monitor daily labor and food cost reporting sheets to ensure costs

are trending within budgeted parameters.

Review monthly profit and loss statement and acts on all

variances.

Ensures all overtime is authorized

Monitors P-mix reports to ensure menu items are selling

Maintain a strong focus on the business of operating a kitchen

by using all available tools provided.

QUALIFICATIONS / PRIMARY JOB REQUIREMENTS

Minimum 5 years professional hospitality leadership experience

in a similar environment

The ability to maintain labor, food costs, and inventory control

Strong administrative, communication and leadership skills

The ability to uphold standards for core menu items and

contribute to seasonal changes, daily specials, and on and off-site menus

company offer the following Insurance benefits to all full time and variable

benefit eligible employees (waiting period applies)

Medical

Dental

Vision

Group Life and Disability

Group Accident Insurance

Group Hospital Indemnity Insurance

Group Critical Illness Insurance

company offer the following benefits to all employees regardless of

position or status

Employee Assistance Program (EAP)

Dependent Care Benefit

Employee Dining Discounts and / or

complementary meals onsite

Traditional and Roth 401K Plan

Commuter Benefits