Executive Sous Chef

Job Description

Job Description

Description :

Department : Food and Beverage Kitchen

Reports to : Executive Chef and General Manager

Purpose :

The Sous Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding

food quality and speed of service requirements. The Sous chef works as part of the management team

of the restaurant to build sales and grow the business, and is responsible for operating a profitable restaurant.

where the quality of food, service, and ambience is continually challenged and improved, and where an environment that fosters creativity, free thinking, and intelligent decision-making is encouraged.

The Sous chef is expected to work an average of 55 - 60 hours per week.

Essential Duties :

• Creating and maintaining an upbeat, productive, and educational environment.
• Projecting a positive attitude.
• Showing respect for all employees and actively cultivating an inclusive environment built upon mutual respect, civility, and positivity.
• Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation, and systems).
• Setting the pace and tone of the kitchen and overall restaurant through attitude, initiative, and drive.
• Providing feedback and direction to BOH employees to continue ongoing development.
• Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant.
• Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation.
• Working closely with the General manager to create a team atmosphere among the entire staff that is both fun and professional.
• Leading by example, taking an active role in cooking and supervising on the line during dinner service.
• Participate in mini meetings with FOH management on a regular basis to ensure clear lines of communication and upkeep of company goals.
• Establishing clear communications along all lines within the business.
• Building the Business and Guest Base
• Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return.
• Working with the GM and front-of-house manager to train staff on product knowledge.

Quality of Operations

The Sous chef ensures that the restaurant operates at or above company standards. The

Sous chef must pay attention to detail in all areas of the operation, including food quality and consistency, training

and development, security, safety, sanitation, and physical structure.

Specifically

Cost Management and Profitability

The Sous Chef is responsible for generating strong financial performance for the health of the restaurant and the

company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed

budgeted financial goals.

Specifically

Personnel

The Sous Chef is responsible for overseeing all aspects of kitchen staffing and assisting with

Scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Specifically :

Facility and Equipment

The Sous Chef is responsible for the daily upkeep of the physical restaurant / kitchen, specifically :

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

Requirements :

Education : A culinary arts degree or diploma is highly recommended. A bachelor's degree in Culinary Arts or Hospitality can be beneficial. Formal education provides a strong foundation in culinary techniques, food safety, and kitchen management.

Experience : 3-5 years of culinary experience with at least 3 years in a supervisory role in the kitchen.

Cooking Skills : Extensive knowledge of various cooking techniques, cuisines, and presentation styles.

Leadership and Management : Ability to lead, train, and motivate kitchen staff, including daily reports.

Communication : Excellent communication skills, both written and verbal, for effective team collaboration and communication with front-of-house staff.

Organization and Time Management : Strong organizational skills, time management, and the ability to work well and effectively under pressure.

Food Preparation and Quality Control : Excellent knowledge of food preparation techniques, food safety standards, and quality control procedures.

Food Cost Managemen t : Understanding of food cost analysis, inventory control, and ordering processes.