Executive Sous Chef

Executive Sous Chef for 2nd American Restaurant

We are seeking:

To grow our culinary team by hiring a motivated and hardworking Executive Sous Chef. Kitchen management and leadership experience required.

We offer competitive pay and benefits in a challenging, vibrant, high volume work environment.

Objective:

To help manage and oversee all kitchen operations, including helping to execute large events while maintaining a consistent high standard in food, service and operations. To help expo the kitchen and maintain strong communication with all back of the house and front of the house employees. To make sure that every guest is treated the same without hesitation and with a sense of urgency. To assist in the development of menus and menu changes. To be a good example for all other employees. To always strive to make each day better than the next.

Duties/Standards:

• Expo the kitchen for dinner service on Exec Chef’s days off
• To be Bilingual in Spanish and English
• Be able to float stations and to recognize when someone is in need of help
• Prep the expo pass
• Help to manage cooks, and dishwashers and enforce company regulations
• Consistently check for quality of all food prep and final plates
• Be knowledgeable about all stations, plates and recipes
• Support Exec Chef and AM sous chef in all regards
• Be able to check in orders and instruct others how all products should be stored
• Be able to cover stations when needed
• Help minimize overtime by making sure breakdown is expedient
• Over communicate with all management
• Help with butchering as needed
• Communicate daily menu edits to FOH manager when Exec Chef is off
• Seek to understand before being understood
• Anticipate needs and expectations with a sense of urgency
• Always be open to new ideas and changes

Qualifications & Requirements

• Experience: Minimum of 2 years as Executive/Senior Sous Chef in a high-volume, scratch-kitchen environment.
• Education: Culinary degree not required
• Certifications: Current ServSafe Manager Certification preferred (can acquire after being hired if needed)
• Skills: Strong grasp of culinary techniques, as well as the ability to manage people with grace
• Leadership: Excellent communication skills, emotional intelligence, and a proven track record of retaining BOH staff
• Physical Capabilities: Ability to stand for extended periods, work evening/weekend shifts, and lift up to 50 lbs

General Requirements

• Ability to multitask, while displaying warmth, grace, leadership, professionalism, charisma, and competence to guests and employees alike
• Capable of high level resourcefulness, efficiency, self-efficacy, self-awareness, and flexibility
• Must maintain a professional rapport with all employees, guests, and affiliates

Benefits & Perks

• Base Salary: $70k + PTO with potential for semi-annual bonuses based on business
• Comprehensive health, dental, and vision insurance options
• Paid Time Off (PTO) and holiday flexibility
• Dining discount across restaurant group properties

Pay: $70,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person