Executive Assistant - Culinary Operations

Sous chefs play a crucial role in maintaining the highest standards of food quality, cost control, and consistency within the back-of-house department.

• Manage Labor and Food Cost : Ensure daily management of labor and food costs to maintain awareness of budgetary goals and investigate causes of budgetary misses.


• Assist with Recipe Costing : Regularly assist with costing all recipes to ensure consistent profitability is achieved.


• Complete Weekly Product Orders : Complete weekly product orders to ensure proper product amounts are maintained to limit waste and spoilage.


• Inspect Food Delivery : Inspect delivery of food to ensure it meets the highest level of quality.


• Hire, Train, and Manage Staff : Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.


• Prepare Schedules : Prepare weekly schedules for hourly staff within budgetary guidelines, ensuring proper coverage, and provide weekly schedules for Executive Chef approval in a timely manner.


• Manage Cooks and Porters : Manage cooks and porters in their daily responsibilities, providing clear, effective direction.


• Ensure Proper Preparation : Ensure that all items are prepared properly and timely for service daily.


• Train New Hires : Train all new hires on expectations, recipes, quality, and presentation required for each dish.


• Collaborate with Executive Chef : Collaborate with Executive Chef for menu development, holiday items, special events, and promotions.


• Maintain DOH Compliance : Conduct line checks multiple times per day when on duty to ensure DOH compliance, address all DOH violations immediately, and ensure the kitchen is adequately stocked, organized, and labeled per Department of Health standards.


• Report Maintenance Issues : Inform Executive Chef of any maintenance or repairs needed, and report immediate issues to F&B Director.


• Promote Safe Work Habits : Promote and practice safe work habits through trainings, education, and day-to-day management, identify and resolve potential safety hazards, and ensure accidents are documented following proper procedure.

Requirements


To be successful as a Sous Chef, you must possess the following skills and qualifications:





• Lifting Ability : Able to lift 50+ lbs.


• Communication Skills : Fluent in both written and spoken English.


• Leadership Characteristics : Demonstrate positive leadership characteristics that inspire team members to meet and exceed standards.


• Availability : Able to work nights, weekends, and holidays, and variable schedules, per the needs of the business.


• Physical Demands : Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.


• Problem-Solving Skills : Ability to perform essential job functions under pressure, maintain professionalism when working under stress.