Executive Sous Chef

Manages the day-to-day operation of the kitchen, including staffing, menu planning, ordering, vendor monitoring, food production, staff development, inventory, catering, and budgeting.

Essential Duties:
♦ Oversees all food production operations at the facility and ensures the production of consistently high-quality food for all the restaurant outlets.
♦ The majority of each day is dedicated to management and supervisory duties.
♦ Manages daily staff schedules and task assignments.
♦ Implements and maintains control procedures within the department, including daily food production charts, steak inventory, seafood charts, standardized recipes, use records, and food costing sheets.
♦ Creates, maintains, and updates menu specifications, recipes, pictures, and production forecasts.
♦ Maintains and evaluates existing food concepts and develops new ones to ensure the highest quality and profitability.
♦ Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products to maintain the highest standard in preparing all menu items.
♦ Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
♦ Maintains a quality sanitation program in all areas.
♦ Monitors to ensure proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations.
♦ Prepares requisitions for supplies and food items for production.
♦ Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
♦ Selects, trains, and supervises kitchen staff in properly preparing menu items, equipment operation, and safety measures.
♦ Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
♦ Manages department members that may include, but are not limited to: Cooks and Stewards.
♦ Assures that practical orientation and training are given to each new associate. Develops ongoing training programs.
♦ Monitors business volume forecast and plans accordingly in staffing, productivity, costs, and other expenses.
♦ Incorporates safe work practices in job performance.
♦ Regular and reliable attendance.
♦ Performs other duties as required.

Education/Experience:
Associate’s degree (AA) or equivalent from a two-year college or technical school; or six months to one-year related experience and training; or equivalent combination of education and experience.

Physical Demands:
Frequently stands, walks, uses hands, talks, or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits, climbs, balances, stoops, kneels, crawls, or crouches. Frequently lifts to 25 pounds, sometimes to 100 pounds (team lift).

Environment/Noise:
Occasionally works in wet or humid conditions (non-weather) and extreme heat or cold (non-weather). Occasionally works in outdoor weather conditions and may come into contact with toxic or caustic chemicals. The noise level is moderate.

Certificates/Licenses:
Food Safety and Applicable Sanitation Training

Job Knowledge, Skill, and Ability Preferences
♦ Ability to read and speak English may be required to perform the job duties (e.g., the associates may be required to communicate with English-speaking customers or co-workers, and the manuals for the equipment the associates may use are in English).
♦ Good working knowledge of accepted sanitation standards and applicable health codes.
♦ Knowledge of food and beverage products, proper preparation, and presentation of food and beverage items.

This job description is not an exclusive or exhaustive list of all job functions an associate in this position may be asked to perform occasionally.