Executive Culinary Leader

**Job Title:**

Sous Chef

The Sous Chef is a pivotal role in the culinary team, responsible for assisting the Chef de Cuisine in managing and organizing the activities of the kitchen to maintain the highest standards of food quality, cost control, and consistency.

• Manage labor and food costs daily, investigating budgetary misses and implementing corrective actions.
• Assist with costing recipes regularly to ensure consistent profitability.
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste and spoilage.
• Inspect delivery of food to ensure it meets the highest level of quality, rejecting sub-par products.
• Maintain positive and professional relations with vendors, including interactions on property with staff.
• Assist in overseeing staffing pars, postings for open positions, interviewing, and final approval for Back of House hires.
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
• Participate in training of Front of House staff on menu and food knowledge.
• Prepare weekly schedules for hourly staff within budgetary guidelines, ensuring timely approval from the CDC.
• Conduct pre-shift meetings, ensuring the team is prepared for each shift.
• Manage cooks and porters in their daily responsibilities, providing clear direction.
• Ensure all items are prepared properly and timely for service daily.
• Verify position checklists are completed daily and accurately.
• Enforce dress code and grooming standards, preventing unauthorized staff from working.
• Train new hires on kitchen expectations, recipes, quality, and presentation requirements.
• Collaborate with the CDC on menu development, holiday items, special events, and promotions.
• Conduct line checks multiple times per day when on duty, addressing DOH violations immediately.
• Inform the General Manager of maintenance or repairs needed.
• Promote safe work habits through training, education, and management, identifying and resolving potential safety hazards.

• Excellent organizational skills and attention to detail.
• Positive, results-oriented, team-player mentality.
• Ability to perform job duties well under pressure and maintain professionalism.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler's Certification or ability to obtain according to federal, state, or local regulations.
• Able to work flexible schedules, including weekends, nights, and holidays.
• Familiarity with restaurant management software.
• Working understanding of human resource principles, practices, and procedures.
• Positive leadership characteristics and supervisory skills.
• Excellent time management skills, meeting deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply logical thinking to various problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, coworkers, and customers.

• Structured compensation package for all positions.
• Comprehensive Medical, Dental, and Vision benefits.
• Flexible Spending