What are the responsibilities and job description for the Executive Sous Chef position at Newfields?
Opportunity Title: Executive Sous Chef
Reports To: Director of Culinary Arts
Salary: $50,000-$60,000
Detailed Description
The Executive Sous Chef plays a very important role in the overall success of the Newfields Culinary Arts Department. This position works closely with the Executive Chef and full-time leadership team to ensure that the culinary needs of the institution are met. The Executive Sous Chef uses their culinary experience to further the food excellence standards of the department.
Examples of duties that will be expected of this position are: Creating custom curated menus for special events approved by the Executive Chef, ordering and receiving necessary products for events, ensuring that spaces are properly cleaned and maintained, capacity to oversee and run any aspect of the culinary operation, upholding food quality and safety standards and the ability to execute high-level events in the absence of the Executive Chef.
The position requires an average of 37.5 hours per work week and must have weekend availability.
Responsibilities
- Taking excellent care of Newfield guests
- Oversee and produce menus for special events created or approved by the Executive Chef
- Ordering and receiving products needed for special events
- Ensuring quality standards in product and service are upheld
- Ability to oversee and run any aspect of the culinary operation
- Ensuring all designated food spaces are cleaned properly
- Ensuring designated kitchen staff are upholding all standards
Required Skills
- Strong communication with management and coworkers
- Strong knowledge of food safety standards
- Ability to problem-solve in the moment
- Strong customer-service-focused attitude
- Ability to positively lead kitchen staff through an event
- Ability to produce curated food offerings at a high level
Physical Demands of Work Environment
Physical demands: While performing the duties of this hob, the employee must be able to stand for 4-7 hours at a time; walk; use hands to handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color, vision peripheral vision, depth perception, and the ability to adjust focus.
Work environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the position.
- Fast-Paced Setting: The kitchen environment is dynamic and requires the ability to work efficiently under pressure during peak hours.
- Team-Oriented: Collaboration and clear communication are essential, as you'll work closely with both front-of-house and back-of-house staff.
- Creative Atmosphere: We encourage creativity and innovation in menu design and dish presentation.
- Health and Safety: Strict adherence to health and safety protocols is a must to ensure a clean and safe working environment.
- Physical Demands: The role involves standing for long periods, lifting heavy items, and working in a hot environment
Salary : $50,000 - $60,000
