Executive Sous Chef

Job Summary

The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Executive Sous Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees.

Duties and Responsibilities

• Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
• Participates in reviewing the venue’s monthly Profit & Loss statement.
• Conducts decision-making process for interviewing, hiring, and training new applicants.
• Responsible for all kitchen job performance reviews.
• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensures all employees are compliant with all BOH standards and procedures.
• Portrays a positive and professional attitude and appearance.
• Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook.
• Participates in training sessions, departmental meetings, or pre-shift meetings.
• Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.

Must hold a Food Manager Safety card.

Must be able to stand, walk, lift, and bend for extended periods of time.

Must be able to bend and lift up to 50 lbs.

Role may include job duties or tasks requiring repetitive motion.

Role may include exposure to hot kitchen elements or cleaning materials.

Must be able to work and remain focused in a fast-paced and ever-changing environment.

Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays