Executive Sous Chef - Garage Bar

Reports To:  General Manager

Supervises: Sous Chefs Line Cooks Stewards

General Purpose: The Executive Sous Chef is the backbone of the Garage Bar kitchen and serves to realize the Brands vision for the menu and the restaurant. The ESC supervises the day-to-day operation of the kitchen and works closely with the GM to operate the kitchen up to high standards. That being said the perfect ESC not only realizes the Brands vision but incorporates their own vision putting his/her own stamp onto the overall operation. This position requires a chef who is an accomplished leader who is smart savvy and passionate about food.

You are a thorough person who can complete daily tasks under various conditions and also adept at assisting the General Manager at crafting a big picture strategy and long term planning for the restaurant.  You are multi-skilled and able to hop into any position within your area of responsibility at any time.  You understand that cooking ability and palate are just as important as leadership qualities.  You come from a place of care concern and accountability.  You laugh and uplift those around you and find your work rewarding.

Responsibilities/Duties:

• Meets and exceeds each guests expectations for delivery presentation and taste.
• Professionally develops the sous chefs and line teammates.
• Oversees everyday operations of the kitchen.
• Directly responsible for the efficiency of the kitchen utility staff on all shifts.
• Works to motivate staff in their best efforts and keeps morale high.
• Works with the GM on controlling food and labor costs.
• Ensures a sense of urgency and ownership amongst all staff for all service periods.
• Works with the GM to evaluate menus constantly to keep them fresh up-to-date and exciting.
• Constantly looks to improve things solve problems; never steps back or becomes complacent.
• Respects staff supervised management and ownership.
• Oversees and enforces processes for the kitchen organization cleanliness and maintenance.
• Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees.
• Exhibits a positive friendly attitude with staff and guests.
• Meets with Vendors to purchase new items explores best pricing.
• Writes weekly kitchen schedule to ensure sufficient staffing for each meal period.
• Handles and resolves all staff concerns. ES  
• Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR
• Develops and administers all BOH management and employee reviews
• Other duties as assigned by your GM.

Qualifications :

• Ability to work flexible hours (nights weekends).
• Minimum of two years of experience as a sous chef.
• Responsible dependable punctual.
• Demonstrates exceptional mastery of recipes technique and ingredients.
• Clean and professional appearance.
• Knowledge of safety sanitation and food handling processes.
• Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
• Must pass a background check

Experience:

• Minimum of two years of experience as a sous chef.
• Previous job in a kitchen line position.

Travel Requirements: Some travel required.

Additional Information :

All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race color religion sex national origin disability veteran status and other legally protected characteristic. The EEO is the Law poster is available here: Work :

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