Executive Sous Chef

Under the general guidance of the Executive Chef responsible for coordinating supervising and directing all aspects of the restaurants food production while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff meet corporate quality standards consistency and integrity of the products establish and enforce food specifications portion control recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

DUTIES & FUNCTIONS

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
• Current with culinary concepts practices and procedures
• Ability to estimate food consumption and requisition or purchase food
• Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervises and carries out the correct procedure of preparation presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
• Supervises all kitchen areas to ensure a consistent high quality product is produced- daily line checks and quality control
• Works to establish result oriented objectives for the kitchen as well as personal objectives in regards to professional development
• Ensures the profitability and successful operation of the kitchen
• Controls direct labor costs associated with the kitchen staff-creates weekly schedules ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
• Plan and price menus
• Ensure proper equipment operation and maintenance
• Ensure proper safety and sanitation in kitchen
• Mange and process payroll for all kitchen team members
• Must be able to prepare selected items or for selected occasions
• Develop recipes and portion specifications in accordance with consumer tastes nutritional needs product specifications ease of preparation and established procedures and budgetary constraints
• Any other reasonable duties as assigned by the supervisor or manager
• We recognize we are in the hospitality industry and that may require us to provide lateral service.  We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service

ADDITIONAL RESPONSIBILITIES

• Communicate effectively both verbally and in writing to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice listen to and understand requests respond with appropriate actions and provide accurate information.
• Remain calm and alert especially during emergency situations and/or heavy restaurant activity serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment sometimes revising procedures to accommodate unusual situations.
• Develop and implement cost saving and profit enhancement measures within your scope of responsibility.

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings staff meetings etc.
• Participate in community events and ensure corporate social responsibility goals of sbe are met.
• Utilize traditional software programs such as Microsoft Office (Word Excel Outlook and PowerPoint) Micros ADP Open Table and any departmental specific systems used.
• Keep work area clean and organized.
• Ensure confidential documents are kept in a secured area.
• When disposing confidential documents that contain any personally identifiable information they must be shredded or pulverized.
• Complete other duties as assigned by the Ownership or Corporate Offices.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
• Ensure that all staff follows and are in compliance with SLS policies and procedures.

OTHER DUTIES

• Assimilate into SLSs culture through understanding supporting and participating in all sbe elements. Demonstrate working knowledge of the service standards.
• Regular attendance in conformance with the standards which may be established by sbe from time to time is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry employees may be required to work varying schedules to reflect the business needs of the property.

Qualifications :

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation.

• BA degree in a related field preferred
• Minimum four (5) years of experience in management role in a restaurant kitchen; Senior Sous Chef preferred
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
• Must have excellent organizational skills ability to function under time constraints expedite and meet deadlines with attention to detail
• Must be able to work in a fast- paced customer service driven environment
• Current experience in the hospitality industry in a kitchen
• Active in furthering of his/her own culinary development
• Proven team leader with a high level of energy and motivation with a proven track record of living the companys values
• An intermediate to proficient understanding of Computer systems such as: Opera Micros Word Excel & Outlook is preferred
• Enter and locate work related information using computers and/or point of sale systems
• Ability to spend extended lengths of time viewing a computer screen
• Possess a gracious friendly and fun demeanor
• Ability to multitask work in a fast-paced environment and have a high level attention to detail
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must be able to twist tow (push or pull) reach bend climb and carry objects as necessary.
• Must have excellent communication skills and be able to read write speak and understand English.
• Must be able to work inside and outside at all times of the year as needed based upon business volumes.
• Knowledge of federal state and local laws governing equal employment opportunity and civil rights occupational safety and health wage and hour issues and labor relations

Additional Information :

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective damaged or lost PPE or equipment that does not fit properly to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

NOTICE

• The hospitality business functions seven days a addition this is a hospitality business and a hospitable service atmosphere must be projected at all times.

• Upon employment all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action up to and including termination of employment.

• This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.

Remote Work :

No

Employment Type :

Full-time