Executive Sous Chef

Town House Kitchen + Drinks is looking for a great personality looking to have a great time leading a kitchen to guest satisfaction with fun and professionalism!

Job Description

Position: Executive Sous Chef

Reports to: General Manager & Executive Chef

The Executive Sous Chef serves as a leader in ensuring that culinary & operating standards are met within the restaurant. In the absence of the Executive Chef, the Executive Sous Chef is responsible for upholding the highest quality standards by being well-versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.

The Executive Sous Chef supports the Executive Chef and creates a culture with the staff to ensure that the guest experience and financial health of the business are in line with company standards, vision, and goals, and that the restaurant and its team embodies our values.

This position is an integral part of making decisions that will directly impact the profitability of the operation. The Executive Sous Chef must assist the Chef with managing a large inventory of perishable food items and maintaining cost control & labor percentages, while not compromising on standards. The Executive Sous Chef may need to work positions within the kitchen in order to best manage labor costs.

The Executive Sous Chef will also need to assist the Executive Chef with recruiting, hiring, developing the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. They are also involved in properly educating the team, both FOH and BOH, on menu knowledge. The Executive Sous Chef will be responsible for developing hourly employees to further deepen our talent pipeline.

Key Responsibilities:

Leadership: Assists in leading the restaurant by role-modeling the highest level of culinary standards.

• Actively participates and contributes during team meetings.
• Participates and partners with the GM & Executive Chef on a regular basis.
• Works with the Executive Chef to tackle and improve on the Culinary Operation agenda pertaining to the restaurant’s needs.
• Role model for all hourly team members and a great team player.

Guest Engagement: Commits to passionate, intense, uncompromisingly high-quality hospitality and guest experience.

• Consistently executes food, beverage, service, and hospitality at the highest level.
• Engages and interacts in the guest experience by stepping out from the kitchen and cultivating regulars.

Business Acumen and Compliance: Operates smarter, plays offense with sales, builds trust with guests, vendors, neighbors and investors.

• Possesses an uncompromising approach to food production and food quality standards.
• Properly executes the daily kitchen operational systems.
• Keeps systems binders complete, up to date, and organized with proper documentation.
• Practices proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers.
• Leads a best-in-class approach to cleanliness, safety, sanitation, and food safety in the restaurant.
• Works with the Executive Chef to improve operational knowledge of food & labor cost control.
• Orders and receives products in correct unit count and condition by following receiving guidelines.
• Works to help foster a professional relationship with approved vendors and any issues that arise.
• Assists Executive Chef with properly executing menu rollouts for a successful implementation.
• Has a good understanding of the restaurant’s R&M needs and is able to communicate effectively to the Executive Chef & GM to keep all restaurant equipment in satisfactory, working condition.
• Partners with the Executive Chef to create proper staffing levels to achieve excellence in operations while taking care of the bottom line.

Employee Development: Identifies and hires great people and develop them into great leaders.

• Assists in interviewing and hiring for hourly kitchen employees.
• Participates and helps drive recruitment of talent to the restaurant.
• Retains talent by inspiring, teaching, and embracing a culture of development.
• Ensures that operational and training standards are consistently followed.
• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
• Supports continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
• Holds all employees accountable to our cultural values, goals, and standards.
• Properly communicates and creates an environment where new company initiatives are supported and embraced by the staff.

Additional Skills and Responsibilities

• Exudes excellence in hospitality for our guests.
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced environment; ability to adapt and lead change.
• Effective verbal and written English communication skills.
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber restaurants.
• Proficient in a variety of technology systems, including Microsoft Office Suite.
• Has or will work towards obtaining ServSafe Manager Food Handler Certification.
• Flexible work schedules, including nights, weekends, and holidays.
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.

Preferred Experience

• Minimum 1-3 years’ experience in a supervisory kitchen position in a high-volume
• Culinary Arts Degree preferred.
• NYC Food Protection Certificate (Food Handler’s) required.

We are an Equal Opportunity Employer and treat all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.