Executive Sous Chef

ITALIAN CONCEPT

ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned) :

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in the correct unit, count, and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant : Butchering, Charcuterie, Braises, Stocks and Marinades, vegetable prep
• Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler.
• Assists cooks with the setup and breakdown of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development, and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Create and use prep sheets, line check, and sous chef guide
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
• Responsible for End of Month Inventory.
• Be able to work lunch and / or dinner service while supervising daily production needs.

SUPERVISORY RESPONSIBILITIES : Supervises non-exempt kitchen positions on a regular basis and assists restaurant management.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Compensation : Salary $65,000-$75,000

Job Type : Full-time

Benefits :

• Health insurance
• Paid time off
• Vision insurance
Experience level :
• 4 years
• 4 years

Supplemental pay types :

Bonus pay

Weekly day range :

Weekend availability

Work setting :

Fine dining restaurant

Experience :

• Kitchen management : 4 years (Required)
• Food handling : 5 years (Required)
• Food preparation : 5 years (Required)
• Hospitality : 5 years (Required)
• Chef : 4 years (Required)

Work Location : In person