Executive Sous Chef
7 days ago
Executive Sous Chef
The Executive Sous Chef is accountable for the overall success of the daily kitchen operations, exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions.
Key Responsibilities
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions, develops designs or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations, and flavor, ensuring compliance with food handling and sanitation standards, as well as all applicable laws and regulations, supervising kitchen shift operations and ensuring compliance with all Food & Beverage policies, standards, and procedures, maintaining purchasing, receiving, and food storage standards, and operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls, checks the quality of raw and cooked food products to ensure that standards are met, assists in determining how food should be presented, and creates decorative food displays, supervising and coordinating activities of cooks and workers engaged in food preparation, utilizing interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision making, demonstrating honesty/integrity, and leading by example.
Leadership and Employee Development
• Manages employees, understands employee positions well enough to perform duties in employees' absence, and encourages mutual trust, respect, and cooperation among team members, serving as a role model to demonstrate appropriate behaviors and ensuring and maintaining the productivity level of employees, establishing and maintaining open collaborative relationships with employees and ensuring employees do the same within the team.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills, identifies the educational needs of others and develops formal educational or training programs or classes and teaches or instructs others, assists as needed in the interviewing and hiring of employee team members with appropriate skills, and participates in the employee performance appraisal process providing feedback as needed, soliciting employee feedback, utilizing an open door policy, and reviewing employee satisfaction results to identify and address employee problems or concerns, participating in training the Restaurant and Catering staff on menu items, ingredients, preparation methods, and unique tastes.
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