Executive Sous Chef

Position – Executive Sous Chef

Upscale Casual Dining

Are you an Executive Sous Chef passionate about your culinary skills? Do you enjoy cooking Portuguese, Mediterranean, Spanish Cuisine? Our large format restaurant is seeking an energetic Chef to lead our team.

Job Description: The Executive Sous Chef position will be responsible for planning, organizing and leading the Kitchen Department according to company policies and NYS standards. Set and maintain high standards, train staff, follow strict food safety guidelines while creating great tasting food.

The Executive Sous Chef must be experienced at leading a full staff, be extremely motivated, energetic and hardworking. Must have verbal and written communication skills to effectively communicate with vendors and staff to maintain the high standard set by the management team. The right candidate will be able to cultivate a team that will execute all items with excellence and have the ability to provide cost analysis.

Benefits:

• Competitive Compensation
• Benefits package
• Paid Time Off

Qualifications & Requirements

• Understanding: Ability to read, comprehend, and carry out instructions according to established procedures
• Comprehension: Fluent in the English language, Spanish a plus
• Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per operating Procedures and New York City Department of Health Standards
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with company policy and expectations
• Strong communication, organization, and management skills
• Ability to take initiative and work independently
• Ability to adhere to high levels of confidentiality
• Have an outgoing, upbeat personality and positive attitude
• Handle working in a high-energy and fast-paced environment
• Guest-service oriented
• Have the sincere desire to serve guests

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands

• Previous experience working in restaurant management
• Knowledge, Costing, Inventory controls and Recipes building

Responsibilities:

• Able to develop menus for seasonal changes, tastings, and special events
• Able to source, price, and create relationships for all culinary products.
• Recipe & costing documentation
• Competitive Analysis
• Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
• Tightly manage recipes, ingredients, and processes to control for allergies.
• Invoice organization
• Provide costing information
• Managing vendor relationships
• Sales analysis & ME usage
• Waste awareness & utilization
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Spending within budget constraints
• Product cross-utilization

• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and Board of Health standards
• Maintain a harmonious work environment
• Team with the Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires
• Team with the Director of F&B and HR for any/all discipline, training, and “coach counsel” opportunities
• Monitoring efficiency, productivity, and workflow
• Flexing staffing to seasonal trends and scaling labor to revenue
• Provides oversight to the development of training tools for program implementation. Should include key materials including manuals, planning diagrams, plating specifications, and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
• Menu descriptions, allergy charts
• Staff tastings, control of staff meals
• Maintaining pars
• Budgeting Labor expenditures
• Managing OT, ensuring employee are following their scheduled shifts

• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Inspection preparedness
• Following proper food safety practices in all BOH as well as assisting FOH
• HACCP Plan & implementation: logs, rigor, etc.
• Follows facility, department, and Company safety policies and procedures
• Keeping the kitchen and applicable equipment in working order by placing service calls with approved contractors
• Educating staff of the proper use & care of equipment
• Following up with Engineering Dept. & vendors about repair status

• Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant which may include overtime, weekends, and holidays. The employee will carry out any other duties as are within the scope, spirit, and purpose of the job as requested by management.

If you would like to be considered for this position, email your resume

Job Type: Full-time

Salary : $80,000 - $95,000