Executive Sous Chef

Department or Section: Kitchen 

Position Classification: Executive Sous Chef

General Description:

Responsible for management of overall kitchen operations, including, but not limited to supervision of staff, quality control, cost control, menu planning, and development and preparation of daily specials. Provides administrative and supervisory duties for the kitchen, in the absence of or as directed by the Culinary Director. Reports to the Culinary Director.

Typical Work Routine Includes But Not Limited To:

•  Supervise well-qualified staff. Provide supervision and direction:
• Prepare weekly work schedule based on function activity requirements
• Assign and direct daily work activities
• Provide coaching and counseling to employees; initiate disciplinary action when necessary
• Evaluate employee performance and provide opportunities for training and development
• Plan and conduct departmental meetings to foster teamwork, efficiency and cost control
• Train staff to develop proper techniques and skills
• Supervise the kitchen staff in maintenance of high-quality service standards
• Review staffing levels and make recommendations based on business demands.
• Maintain a high degree of quality food preparation and service.
• Direct the purchasing of food items to ensure adequate product levels and quality standards
• Uphold policies, cooking quality standards and exact completion of recipes
• Supervise use of standardized recipes and portion and cost controls
• Develop and participate in quality control activities
• Maintain a safe and clean work environment, meeting all inspection standards
• Inspect equipment and follow up on repairs and/or corrective actions
• Oversee the preparation and filling of daily food requisitions
• Oversee and organize all mise en place by function.
• Deliver quality customer service to ensure customer satisfaction and repeat business.
• Attend BEO and food and beverage meetings as needed
• Review all banquet orders
• Meet with clients to suggest, recommend or develop menus for their functions
• Develop and recommend items for custom menus
• Resolve customer concerns or complaints promptly with a high degree of professionalism.
• Participate in the development and preparation of all catering items.
• Develop catering menus which represent a high degree of quality and value to our guests
• Monitor trends and developments in food service and preparation, and make recommendations
• Analyze food costs and product selection. Make recommendations.
• Participate in budgeting and financial planning activities.
• Monitor daily and weekly labor costs
• Participate in product selection to make the most cost-effective purchases while maintaining a high degree of food quality
• Prepare reports as directed or required; participate in month end reporting activities as needed
• This position may require irregular work schedules at various times and the performance of work assignments, which may not be directly related to job specifications.

Minimum Qualifications:

• Thorough knowledge of French classical, contemporary and modern cooking.
• Must demonstrate an advanced knowledge of food, produce and quality ingredients.
• Knowledge of and ability to maintain all local, state and federal guidelines which relate to sanitation and safety in the workplace.
• Expert technical training and experience in first quality food preparation and service. At least 3 years’ experience as Garde Mange or Sous Chef in a comparable facility.
• Strong management skills including organization, leadership, budgetary control, communication and customer service.