Executive Sous Chef - The Hampton Social
THE HAMPTON SOCIAL will be opening in Denver, CO this summer!
We are searching for Executive Sous Chefs with high-volume experience.
Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime.
At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals people with a zest for innovation and a passion for hospitality to bring our unique vision to life.
We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint.
Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.
Exciting, right? Join our team!
Salaried Manager Benefits :
- Medical
- Dental
- Vision
- Bonus Eligibility
- 401K
Executive Sous Chefs work closely with Executive chefs to make sure that the food and recipes are served correctly, dishes are appropriately stocked, inventory is managed, and kitchen equipment is functioning properly.
Effective collaboration is incredibly important to the job role : Executive Sous Chefs need to understand Executive chefs’ vision and goals for their kitchen in order to run the kitchen smoothly and support the development and training of growing culinary team members.
- Execute kitchen and management operations to meet Executive Chef and GM's expectations.
- Provide right-hand assistance to the Executive Chef in kitchen operations.
- Promote team member growth in collaboration with the Executive Chef.
- Manage kitchen organization and hygiene according to health standards.
- Oversee kitchen staff, including Line Cooks and Dish Team.
- Oversee and validate MIT training for FOH trainers and Sous Chefs.
- Maintain food cost, organize ingredient orders, and minimize waste.
- Build lasting relationships with food suppliers and vendors.
- Create and maintain a professional and respectful kitchen culture.
- Work with management to develop leadership goals for staff.
- Address and document employee performance issues as per procedures.
- Identify and develop key employees for growth and promotion.
- Understand and follow food allergy procedures and special orders.
- Perform daily inventory reviews to prioritize product use.
- Coordinate with managers or chef's daily to align on production standards.
- Compensation Based on Experience
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