Executive Sous Chef
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Key skills for this role
About the Role
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve g.
Key Skills for This Role
Responsibilities
- Provide direction for all day to day kitchen operations
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Develop and implement guidelines for purchasing and receiving areas
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Monitor quality of raw and cooked food products to ensure standards are met
- Ensure compliance with food handling and sanitation standards
- Interact with guests to obtain feedback on product quality and service levels
- Train and develop kitchen associates
Requirements
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience
- Experience in leading kitchen operations and managing staff
- Strong interpersonal and communication skills
Full Job Posting
Job Summary
- Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing financial performance.
- Assists in supervising all kitchen areas to ensure consistent, high quality product is produced.
Candidate Profile
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience.
Core Work Activities
- Provides direction for all day to day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Provides guidance and direction to subordinates, including setting performance standards.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees.
- Solicits employee feedback and reviews employee satisfaction results.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment to staff.
Setting and Maintaining Goals
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
Ensuring Culinary Standards
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure standards are met.
- Determines how food should be presented and creates decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
- Provides and supports service behaviors that are above and beyond for customer satisfaction.
- Improves service by communicating and assisting individuals to understand guest needs.
- Manages day to day operations ensuring quality and standards.
- Displays leadership in guest hospitality and creates a positive atmosphere.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service.
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