Executive Sous Chef Full Time

ABOUT THE POSITION

Reporting to the Head Chef, the Executive Sous Chef contributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, budgeting, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHAT WE OFFER

Competitive annual salary + gratuities
Paid leave for sick and bereavement
Comprehensive company subsidized Health Benefits package
3 weeks’ vacation
Cell Phone Allowance
Duty meals
Professional development financial support
25% Company-wide food & beverage discount & access to frequent local business discounts/specials
WHAT YOU’LL DO

Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
Oversee all aspects of food production, including involvement in menu planning and costing.
Maintain ongoing communication and provide input to Head Chef for menus, recipes, and processes that will increase revenue and productivity, decrease expenses, and improve customer service and food quality.
Provide training, coaching, mentorship, motivation, and direction to all back of house staff, continually striving to develop staff in all areas of culinary and leadership skills.
Ensure that the kitchen area and equipment is always maintained at the highest level of cleanliness.
Ensure product is managed properly at all stations to execute prep procedures and service in a cost, and time, effective manner.
Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
Always maintain composure and professionalism, ensuring back of house staff are supported and prepared for peak hours.
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
Evaluate current practices and procedures, recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products, and guest service.
Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.
Work overtime when needed and assist the workload of others.
Execute ad-hoc administrative and operational duties are required.
WHAT YOU HAVE

At least 2-years’ previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality.
Advanced knowledge of industry best practices, guest services and food and beverage.
Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
Ability to maintain professionalism, control, and composure in difficult and stressful situations.
Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
Working knowledge of applicable employment related legislation.
Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
Ability to fluently communicate in both written and verbal English.
High School Diploma with basic math skills is required.
Food Safe Certification is required but can be obtained within 30 days of joining.
Ability to stand for extended periods of time and lift 50lbs.
Comfortable using Microsoft Office Suite.
Possess high professional ethics and avoid extreme familiarity or conflicts with other.
Must be over 18 as alcohol service and open scheduling availability is a requirement.