Executive Sous Chef

About This Position

The Executive Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Sous Chef provides leadership training and hands-on management of the kitchen staff, is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity, and is responsible for growing and developing the product and profitability of the food service program. The Executive Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. Principal Duties and Responsibilities: The Executive Sous Chef is responsible to assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Duties and Responsibilities: - Interacts with guests to obtain feedback on product quality and service levels - Responds to and handles guest problems and complaints - Able to make recommendations to the Executive Chef regarding succession planning - Aware of all financial budgets and goals - Ensure that guests are always receiving an exceptional dining experience representing true value for money - Ensure that all recipes and product yields are accurately costed and reviewed regularly - Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste - Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality - Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view - Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained - Creative menu planning and correct food preparation for each outlet including banquets - Manage associates fairly and take a personal interest in knowing all culinary associates - Spend time in the restaurant to ensure that the operation is managed well by the team - Supervise all stewards and their activities within the culinary department - Ensure that weekly work schedules and annual leave planners are administered and filed correctly - Coach and counsel employees in a timely manner and in accordance with company policy - Act as manager on duty for the Food and Beverage department as scheduled - Recruit and select a suitable culinary team - Identify strengths and weaknesses and provide timely feedback to the individual

Requirements

• Minimum Qualifications:
• - Culinary Certificate or Degree by an accredited culinary agency preferred
• - Serve Safe Certification
• - 7-10 years' experience in a professional busy kitchen, pubs and restaurant environment
• - Strong preference for a chef who already locally sources their ingredients
• - Able to deliver and exceed the expectations of a highly demanding clientele
• - Ability to obtain and/or maintain any government required licenses, certificates or permits
• - Professional appearance and manner, good character to work in a fast-paced team
• - Positive, honest, and energetic work ethic
• - Solid track record of success; demonstrating upward career tracking
• - Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
• - Able to grasp, lift and/or carry up to 50 lbs. as needed
• - Finger/hand dexterity to operate kitchen machinery, knives, etc.
• - Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• - Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation
• Knowledge, Skills, and Abilities:
• - Strong communication skills
• - Strong leadership skills, ability to motivate teams to produce consistently great food
• - Adept at working effectively in high energy and busy environments and works well under pressure
• - Willing and able to work evenings, weekends and holidays
• - Can work on own as well as part of a team
• - Passion for good food, local ingredients and quality customer experiences
• - Excellent knife skills
• - Must love and enjoy working with food
• - Ability to portion control on a large scale