Executive Sous Chef

Job Summary

Responsible for ensuring that all guests have an Engaging, Dynamic Experience. The Executive Sous Chef will drive the restaurant's vision by utilizing the Leadership Roadmaps with all managers and ensuring that all managers consistently use the established tools, Success Roadmaps, and performance assessments. The Executive Sous Chef will oversee the Culinary Operation and will Direct food preparation, production and control for all food outlets and banquet facilities.

Duties & Responsibilities:
Essential Job Functions

• Responsible for maintaining quality of food and ensuring consistency in food delivery and standards.
• Responsible for enhancing the food products that are presented to guests. Make changes that respond to market demographics and guests’ needs, both present and anticipated. Propose changes to the food product and use market research to develop new products.
• Provide direction and own implementation of plans. Monitor effectiveness and introduce changes in response to changes in the market. Set targets, planning overall project management duties including scheduling work, determining and tracking performance indicators.

Administration

• Ensure/prepare weekly, monthly food cost forecasts ensuring forecast accuracy to 5%
• With the Restaurant GM create and implement procedures for new programs
• Conduct weekly/monthly departmental meetings
• Ensure attendance at the Daily meeting as Kitchen representative
• Ensure that Restaurant 365 is effectively used for all Kitchen related purchases, Food Cost Tracking

Financial Aspects

• With the Restaurant GM react with urgency to any forecasted sales and profit shortfalls to budget.
• Recommend and assist in the implementation of activity to stimulate short-term sales revenue where required
• Assist in the pre opening planning for the property to include but not limited to Recruitment, Scheduling, Menu development, Menu pricing, Staff Training and Opening procedures
• Be fully conversant with Standard Financial Procedures and ensure that the Kitchens are fully compliant
• Maintain budget Food Cost
• Participate in the preparation of the budget, in relation to staff levels and purchasing budget
• Control and analyze on an ongoing basis, divisional costs, to ensure performance against budget.
• Prepare a capital expenditure plan for the year and provide back up of suggested projects
• Ensure that payroll is signed off and submitted Every Monday, including any relevant overtime signed off by the appropriate GM in a timely manner
• Ensure Vacation / Holiday / Sick and Personal days are tracked and logged with HR for Record

Employee Relations

• Monitor and identify training needs within the Kitchen in the restaurant.
• Ensure/develop formal training plans for the Kitchen to meet identified needs.
• Monitor and update training manuals and departmental Induction manual as and when required.
• Oversee Cross Training of all culinary/stewarding employees
• Ensure all new employees are fully inducted into each department.
• Conduct performance appraisals for all relevant staff as and when required.
• Ensure that disciplinary interviews and counseling sessions are executed appropriately and be involved when necessary.
• Conduct selection interviews for all potential new staff as and when required.

Miscellaneous

• Establish and monitor effective employee relations.
• Schedule and regularly conduct routine inspections of equipment and areas under the control of the kitchen.
• Maintain appropriate standards of conduct, dress, hygiene, uniforms and appearance of all employees within Grooming Standards
• Perform any related duties and special projects as designated by the General Manager.
• Maintain a Health Department Grade A Health Code
• Consult with the Catering Managers on a weekly basis as well as with other departments as necessary
• Participate in long range planning, including budgets, forecast, menu planning, etc.
• Develop and maintain professional relationships within the industry that support the objectives of the business

Guest & Public Relations

• Create and maintain a personal and respectful rapport with regular guests.
• Attend client functions as and when required.

Health & Safety

• Ensure that all potential and real hazards are reported immediately and rectified.
• Be fully conversant with all fire and emergency procedures.
• Ensure that all staff within the kitchen works in a manner which is safe and unlikely to give risk of harm or injury to themselves or others.
• Stimulate and encourage a general awareness of health and safety in relation to all tasks and activities undertaken in the kitchen.
• Ensure that all members of the kitchen maintain the highest standards of personal hygiene.

General Duties

• Oversee scheduling of any shared staff within property
• Attend any meetings or training sessions or courses as required.
• Assist fellow employees to perform similar or related jobs as and when necessary.
• Ensure guest satisfaction by performing such duties as attending to their requests and inquiries courteously and efficiently, and accepting changes or additions in work hours, which are necessary for the maintenance of uninterrupted service to restaurant guests and patrons.
• Continuously seek out opportunities to learn and improve the knowledge of the job.
• Undertake any reasonable request made by a member of management.
• Ensure all purchasing is taken care of for the kitchen adhering at all times to monthly budgets and ensuring Buy Efficient Compliance.
• Oversee Staff Schedules with a view to minimizing overtime.

Be fully conversant with:

• Restaurant Fire Safety procedures
• Restaurant and company security procedures
• Restaurant health and safety policy and procedures
• Restaurant facilities and attractions
• Restaurant standards of operation and department procedures
• Current licensing regulations
• Short and long-term marketing promotions

Qualifications:

• Experience in high quality freestanding restaurant desirable

• Excellent communication skills both written and verbal

• Ability to solve problems in high stress situations

• Excellent pastry knowledge and technique

• Ability to execute projects

• Basic sanitation procedure knowledge

• Enthusiastic attitude with an earnest desire to learn

Physical Demands:

• Must be able to work standing on your feet for at least 8 hours per day

• Must be able to lift and carry at least 30 pounds

• Must have color vision and depth perception for food preparation and food presentation

• Must be able to grasp, seize, turn, reach and hold objects with hands

• It is necessary to have ability to communicate within kitchen

Other Requirements:

• High School or equivalent education required
• Minimum 2 years of culinary schooling preferred
• Minimum 2 years experience as Executive Sous Chef with exposure to food trends

• Asian culinary background is preferred

• Spanish Speaking is preferred

• Food Safety Manager Certificate is required

Position Type and Expected Hours of Work:

This position has a schedule that fluctuates based on business needs. The duties of this position usually require either daytime or evening-shift work, and weekend and holiday availability are a must.